[Press Release] Sulfur-free preservation for 20 days! Euroheng Group jointly develops alternative solution, cracking the problem of high sulfur content in longan!
Published 2025년 9월 28일
Tridge summary
Recently, in response to the industry pain point of multiple detections of sulfur dioxide exceeding the standard in imported Thai longans by Chinese customs, Ouheng Group has partnered with Thai company BK TRADE HUB., LTD, and a high-tech enterprise with high-pressure nano-bubble patent technology to jointly develop high-pressure nano-disinfection technology. This technology can successfully replace the traditional sulfur dioxide fumigation process, eliminating the risk of "toxic longans" from the source. Currently, the relevant technology has been verified by a group of experts from the Chinese Academy of Agricultural Sciences, and the supporting equipment assembly line has entered the factory processing and assembly stage, starting to accept reservations from longan factories.
Starting from late July 2025, new import standards for fruits will be implemented at Chinese border checkpoints. In late August, due to the detection of sulfur dioxide residue exceeding 50 ppm, more than 10 containers of Thai longans were returned by China. This led to the suspension of purchases by longan processing factories and the termination of new futures contracts with orchards, causing a sharp drop in longan prices.
It is understood that traditional Thai longans use sulfur dioxide fumigation technology for preservation, but this process is difficult to precisely control the fumigation concentration. If samples of both the longan peel and flesh are taken for testing, the failure rate is quite high, becoming a key safety hazard in the circulation of imported longans. To solve this problem, Ouheng Group led the formation of a technical team, relying on high-pressure nano-bubble patent technology, to innovatively develop high-pressure nano-disinfection technology. This technology treats ozone with high-pressure bubble nano-water treatment, efficiently killing harmful microorganisms and bacteria on the surface and inside the longans, while also using a mixed preservative specifically developed for longans, allowing the longans to remain fresh for more than 20 days in a cold chain environment, with no sulfur dioxide residue throughout the process, completely solving the safety shortcomings of traditional processes.
The testing process of this technological breakthrough was fully observed by a group of experts from the Chinese Academy of Agricultural Sciences. After strict testing, longans treated with this technology not only exceeded industry standards in microbial indicators and preservation duration, but also showed no significant loss in flesh taste and nutritional content. The expert group has issued a qualified inspection report, verifying the safety and practicality of the technology.
Currently, the equipment assembly line supporting the high-pressure nano-disinfection technology has entered the factory processing and assembly stage, and Ouheng Group has officially opened the reservation channel for longan factories. The application of this technology not only provides a compliant preservation solution for imported longan enterprises but also is expected to promote the upgrading of preservation technology in the fruit import and export industry, building a strong food safety defense line for consumers.
Source: Ouheng Group
Statement: This article represents only the views of the brand and does not represent the position of the international fruit and vegetable sector.
Starting from late July 2025, new import standards for fruits will be implemented at Chinese border checkpoints. In late August, due to the detection of sulfur dioxide residue exceeding 50 ppm, more than 10 containers of Thai longans were returned by China. This led to the suspension of purchases by longan processing factories and the termination of new futures contracts with orchards, causing a sharp drop in longan prices.
It is understood that traditional Thai longans use sulfur dioxide fumigation technology for preservation, but this process is difficult to precisely control the fumigation concentration. If samples of both the longan peel and flesh are taken for testing, the failure rate is quite high, becoming a key safety hazard in the circulation of imported longans. To solve this problem, Ouheng Group led the formation of a technical team, relying on high-pressure nano-bubble patent technology, to innovatively develop high-pressure nano-disinfection technology. This technology treats ozone with high-pressure bubble nano-water treatment, efficiently killing harmful microorganisms and bacteria on the surface and inside the longans, while also using a mixed preservative specifically developed for longans, allowing the longans to remain fresh for more than 20 days in a cold chain environment, with no sulfur dioxide residue throughout the process, completely solving the safety shortcomings of traditional processes.
The testing process of this technological breakthrough was fully observed by a group of experts from the Chinese Academy of Agricultural Sciences. After strict testing, longans treated with this technology not only exceeded industry standards in microbial indicators and preservation duration, but also showed no significant loss in flesh taste and nutritional content. The expert group has issued a qualified inspection report, verifying the safety and practicality of the technology.
Currently, the equipment assembly line supporting the high-pressure nano-disinfection technology has entered the factory processing and assembly stage, and Ouheng Group has officially opened the reservation channel for longan factories. The application of this technology not only provides a compliant preservation solution for imported longan enterprises but also is expected to promote the upgrading of preservation technology in the fruit import and export industry, building a strong food safety defense line for consumers.
Source: Ouheng Group
Statement: This article represents only the views of the brand and does not represent the position of the international fruit and vegetable sector.
Original content
Recently, in response to the industry pain point of multiple detections of sulfur dioxide exceeding the standard in imported Thai longans by Chinese customs, Ouheng Group has partnered with Thai company BK TRADE HUB., LTD, and a high-tech enterprise with high-pressure nano bubble patent technology to jointly develop high-pressure nano sterilization technology. This technology can successfully replace the traditional sulfur dioxide fumigation process, eliminating the risk of "toxic longans" at the source. Currently, the related technology has been verified by a group of experts from the Chinese Academy of Agricultural Sciences, and the supporting equipment assembly line has entered the factory processing and assembly stage, starting to accept reservations from longan factories. Starting from late July 2025, new import standards for fruits will be implemented at Chinese border checkpoints. In late August, due to the detection of sulfur dioxide residue exceeding 50 ppm, more than 10 ...
Source: Guojiguoshu
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