“…In recent decades, sulfur fumigation has been commonly used for the post-harvest processing of DR to prevent pest infestation, mold, and bacterial contamination and to give it a more attractive, whiter appearance. However, it has been found that the sulfur fumigation weakens the healthcare functions of DR, and, even worse, the consumption of sulfur-fumigated DR (S-DR) may be related to hepatotoxicity and nephrotoxicity. , These findings indicate that sulfur fumigation changes the chemical profiles of DR qualitatively and/or quantitatively. Indeed, this indication is supported by previous studies, in which sulfur fumigation was found to affect the physicochemical properties of starch and the total contents of aromatic components in DR. For instance, the solubility of starch was found to be higher in S-DR samples than that of nonfumigated DR (NS-DR) samples, and the total flavones were more abundant in S-DR samples than those in air-dried DR samples. , Nevertheless, the exact impacts of sulfur fumigation on the chemical profile of DR as well as the molecular and cellular mechanisms involved, both of which are necessary to thoroughly understand how sulfur fumigation impairs the nutritional value of DR, remain to be investigated.…”