In Cambodia's tropical orchards, the golden hue of mangoes and the vibrant purple of mangosteens were once trapped by the distance "from branch to tongue". High temperatures and humidity caused the fruits to wrinkle and spoil within days of picking. Traditional refrigeration failed to penetrate the internal heat of the fruits and easily fostered bacterial growth due to condensation—until dry ice preservation technology arrived, acting as a "time lock" for these tropical fruits.   Dry ice, the solid form of carbon dioxide, absorbs massive heat instantly during sublimation, plummeting the surrounding temperature to -78.5°C without producing any liquid—completely avoiding the "water formation" issue of traditional refrigeration. In the fruit export chain, workers sort and pack freshly picked fruits, then place an appropriate amount of dry ice in the box linings or gaps between fruit piles. This serves two purposes: on one hand, the low temperature quickly inhibits the activity of enzymes that break down fruit cell walls, slowing ripening to keep mangoes crisp and mangosteens juicy; on the other hand, the carbon dioxide from dry ice sublimation fills the box, creating a low-oxygen environment that reduces respiratory consumption of the fruits and suppresses microbial growth, essentially forming a "sterile preservation chamber".   Today, with dry ice preservation, Cambodia's fresh fruits can stay viable for 10-15 days from orchard to supermarket shelves in China, Vietnam and other neighboring countries, with the loss rate dropping from over 30% to below 5%. Fruits like longans and rambutans, once only sold locally due to preservation limits, can now cross borders, allowing more people to savor the "taste of tropical sunshine". Dry ice not only locks in freshness but also unlocks a new path for income growth in Cambodia's fruit industry, enabling every dewy fruit to reach distant markets in its best condition.