Understanding What Preservative is Used in Dried Fruits and Its Impact

November 23, 2025 •

4 min read

According to research, excessive levels of sulfur dioxide, a common preservative, have been detected in some dried fruit products during food surveillance. This preservative, used extensively in the food industry, plays a crucial role in maintaining the color and freshness of many items, including dried fruits.

Quick Summary

The most common preservative in dried fruits is sulfur dioxide, which prevents browning and microbial growth. While generally safe, it can cause reactions in sulfite-sensitive individuals. Consumers can choose organic or homemade options to avoid this additive.

Key Points

Sulfur Dioxide is the Main Preservative: Most commercial dried fruits, especially light-colored ones, use sulfur dioxide (E220-E228) to prevent browning and spoilage.
Dual Purpose: Sulfur dioxide acts as both an antioxidant to maintain color and an antimicrobial agent to extend shelf life by preventing mold and bacteria growth.
Health Risks for Sensitive Individuals: While safe for most, sulfur dioxide can trigger allergic reactions, asthma attacks, or other adverse symptoms in susceptible people.
Organic is Preservative-Free: Organic dried fruits are typically made without any sulfites and rely on the drying process and proper packaging for preservation.
Read Labels and Watch for Color: To avoid sulfites, check for ingredients like 'sulfur dioxide' or E-numbers, and note that preservative-free fruits are often darker in color.
Home Drying is a Natural Alternative: Making your own dried fruit at home using an oven or dehydrator is a straightforward way to avoid all artificial preservatives.

The Role of Sulfur Dioxide in Dried Fruit

Sulphur dioxide, also known as E220-E228, is the most common preservative used in the production of dried fruits. It is a chemical compound valued for its dual action as both an antioxidant and an antimicrobial agent. During the drying process, fruits are exposed to sulfur dioxide gas or dipped in a sulfite solution to achieve specific functional benefits.

Antioxidant Properties: When fruit is cut and exposed to air, enzymes cause a chemical reaction known as oxidation, which leads to browning. This is particularly noticeable in light-colored fruits like dried apricots, apples, and golden raisins. Sulfur dioxide inhibits this enzymatic browning, ensuring the dried fruit retains its vibrant, appealing color.

Antimicrobial Action: Beyond color preservation, sulfur dioxide also works to inhibit the growth of yeasts, bacteria, and molds that can cause spoilage. This antimicrobial property is vital for extending the shelf life of the product, allowing it to be stored for long periods and transported without spoiling. It effectively controls the microbial activity that could otherwise cause the fruit to ferment or rot, ensuring a safer and more shelf-stable food item.

Potential Health Considerations and Sulfite Sensitivity

For the majority of people, consuming dried fruits containing sulfur dioxide is safe. However, certain individuals, especially those with asthma or sulfite sensitivity, can experience adverse reactions. The U.S. Food and Drug Administration (FDA) has noted that a small percentage of asthmatics have a sensitivity to sulfites, which led to a ban on their use on fresh fruits and vegetables in 1986. For susceptible individuals, reactions can range from mild allergy-like symptoms to severe, life-threatening anaphylaxis.

Symptoms of Sulfite Sensitivity

Wheezing, coughing, or tightness in the chest
Hives or skin rashes
Nausea and headaches
Runny or stuffy nose

How to Identify and Avoid Preservatives

Consumers who wish to avoid sulfur dioxide and other artificial preservatives can take several steps. One of the most important is reading the product label carefully.

Reading the Label

Look for specific terms like "sulfur dioxide," "sulphites," or other sulfite derivatives such as potassium bisulfite or sodium metabisulfite.
In the European Union and other regions, sulfites are often identified by their E-numbers, such as E220, E221, E222, E223, E224, E225, E226, E227, and E228.
For products with over 10 parts per million (ppm) of sulfites, the presence of sulfites must be declared.

Visual Cues

Color: The presence of a bright, consistent, and uniform color often indicates the use of sulfur dioxide. For example, bright orange dried apricots are almost certainly treated, whereas naturally dried ones have a darker, brownish hue.
Ingredient List: Preservative-free dried fruits will typically list only one ingredient: the fruit itself.

Preserved vs. Organic Dried Fruits

To make an informed choice, it's helpful to understand the key differences between conventionally dried, preserved fruit and organic, preservative-free alternatives. The choice depends on your health concerns, budget, and preference for appearance and shelf life.


Feature	Preserved Dried Fruits	Organic Dried Fruits
Appearance	Bright and uniform in color, preventing browning.	Darker, duller, and more natural color variation; can turn brown.
Shelf Life	Extended due to antimicrobial and antioxidant properties.	Shorter; requires refrigeration or freezing to prolong freshness.
Additives	Contains sulfur dioxide or other sulfites (E220-E228).	No artificial preservatives; grown without synthetic pesticides.
Health Concerns	Potential for adverse reactions in sulfite-sensitive individuals.	Generally safe for those with sulfite sensitivities.
Cost	Typically less expensive due to longer shelf life and larger scale production.	Often more expensive due to higher production standards and smaller batches.
Flavor	Can have a slightly tangy or chemical aftertaste, though often not noticeable.	More natural, fruit-forward flavor.

Natural Alternatives and Homemade Options

For those seeking alternatives to sulfur dioxide, there are both commercial and at-home methods. Some commercial products may use other preservatives, such as potassium sorbate, while organic products rely solely on natural drying processes and packaging to ensure quality.

Making your own dried fruit at home is a great way to guarantee it is preservative-free. You can use an oven or a food dehydrator. A common technique to help maintain the fruit's color naturally is to soak it in a solution of water and lemon juice before drying. The citric acid in lemon juice acts as a natural antioxidant, though it will not provide the same long-term color stability as sulfur dioxide.

Home Drying Method

Prepare: Wash and slice fruit uniformly, removing any pits or blemishes.
Pre-soak: For lighter fruits like apples or apricots, soak slices in a solution of water and lemon juice for 10 minutes to prevent browning.
Arrange: Place fruit slices on parchment-lined baking sheets or dehydrator trays.
Dehydrate: Bake at a low temperature (130-160°F) or follow your dehydrator's instructions for 6-12 hours, rotating and flipping periodically.
Condition: After drying, store the fruit in an open glass container for several days to ensure any remaining moisture dissipates.

For more detailed guidance on natural methods, you can refer to resources on home food preservation.

Conclusion

Understanding what preservative is used in dried fruits, primarily sulfur dioxide, empowers consumers to make informed dietary choices. While this additive serves a crucial role in extending shelf life and maintaining appearance for conventionally dried products, it is not suitable for everyone, particularly those with sulfite sensitivity. Fortunately, the rise of organic, preservative-free dried fruits and the availability of simple home-drying methods provide excellent alternatives. By reading labels, observing natural color variations, and being aware of personal health needs, you can easily navigate the options and enjoy dried fruit in a way that best suits your preferences and wellness goals.

Frequently Asked Questions

Sulfur dioxide is used in dried fruits to serve two main purposes: it acts as an antioxidant to prevent the browning of the fruit and as an antimicrobial agent to inhibit the growth of bacteria, molds, and yeast, thereby extending shelf life.

Yes, you can find dried fruits without sulfur dioxide, typically in the organic section of the grocery store. These products often have a darker, more natural color and a shorter shelf life compared to their conventional counterparts.

Check the ingredients list on the packaging for 'sulfur dioxide,' 'sulfites,' or E-numbers like E220-E228. You can also look for visual cues; very bright, light-colored dried fruits like apricots or golden raisins are likely treated with it.

While generally safe for most people, sulfur dioxide can cause adverse reactions in individuals with asthma or sulfite sensitivity, including breathing difficulties, wheezing, hives, and in rare cases, anaphylaxis.

Sulfur dioxide primarily affects the color and appearance of dried fruit. While it does not significantly impact overall nutritional value, some processes can slightly reduce nutrient content, though this is generally minimal.

Potassium sorbate (202) is another preservative that can be used in some dried fruits, such as prunes and figs. It is used to prevent the growth of molds and yeasts and is generally considered safe for most people, though some may choose to avoid it.

Homemade dried fruits are a great option if you want to avoid additives, preservatives, and added sugars, giving you complete control over the ingredients. They may have a shorter shelf life than commercially prepared versions.