The invention relates to a method for continuous gasification with SO2 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or “module” where its process is carried out. The conveyor belt is programmed to alternately advance module 1 and stops in the stations for a certain amount of time or a “break” so that the processes can be simultaneously verified in the five stations. The invention uses the instability of the SO2 gas in relation to water, a phenomenon which is accentuated and accelerated according to its lowest temperature, reaching its maximum potential at 0° C. The instability of the gas refers to the fact that the gas is absorbed by the water, forming a sulfurous acid solution. According to the method, the fruit is first cooled and is then exposed to the environment so that the humidity condenses thereon, said cold humidity causing a rapid and total absorption of the SO2 gas which is dispersed in the environment. The method provides for a sequence in three continuous stations: a refrigeration station, a humidifying station and a gasification station.
