In which of the following food product, sulphur dioxide should not be used as preservative?

Correct option is B

• Sulphur dioxide (SO₂) is not permitted in foods that contain high anthocyanin content, because SO₂ reacts with anthocyanins and causes bleaching of the natural red/purple pigment.
• Pomegranate juice is rich in anthocyanins, so adding SO₂ would discolor the product and reduce its sensory and nutritional quality.
• Therefore, SO₂ should not be used in pomegranate juice.
• Pineapple jam and mango juice contain little to no anthocyanins, so sulphur dioxide can be used within regulatory limits.
• Aonla (amla) candy is also suitable for sulphitation and commonly uses SO₂ for color and vitamin C retention.