Longan is a seasonal fruit commonly sold in summer. After harvesting, farmers or food manufacturers may treat longan with chemicals to prolong it's shelf-life. Sulphur dioxide is one of the chemicals used to prevent skin browning and post-harvest disease of longan. This treatment is a common practice in some countries, like Thailand and China. However, exposure to sulfur dioxide may cause allergy 1 in susceptible individuals. To reduce intake of sulfur dioxide, the following precautionary measures should be undertaken.

When we buy longan:

When we store longan:

When we eat longan:

When we handle leftovers:

1. Sulphur dioxide can induce allergic reactions like asthma in some individuals.

Photos are provided by Consumer Council