which one of the following compound used to prevent decolourisation of dried fruits
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Sulfur dioxide is used as an antioxidant in some dried fruits to protect their color and flavor.
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"The compound used in dried fruits is sulfur dioxide.
Sulfur dioxide is an antioxidant which is used in many dry fruits to maintain their color and flavor.
It is a well-known preservative that is used in many edible food products, dried fruits being one of them.
Although sulfur dioxide is not edible naturally, as a preservative it is quite popular and is used extensively.
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Explanation:
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