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 0ºC. 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 the 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.
