Method of preserving fruit

Claim 1

THE METHOD OF PRESERVING FRUIT SUBSTANTIALLY IN FRESH CONDITION WHICH CONSISTS ESSENTIALLY IN THE STEPS OF IMMERSING SOFT TEXTURED FRESHLY PEELED FRUIT SUBSTANTIALLY IN FRESH CONDITION IN AN AQUEOUS LIQUOR CONTAINING 1000 TO 1800 PARTS PER MILLION OF SULFUR DIOXIDE FOR A PERIOD OF TIME SUFFICIENT TO IMPREGNATE THE FRUIT UNIFORMLY THROUGHOUT THE BODY THEREOF WITH 40 TO 90 PARTS PER MILLION OF SULFUR DIOXIDE BASED ON THE WEIGHT OF FRUIT REMOVING SAID FRUIT FROM SAID LIQUOR, EXPOSING SAID IMPREGNATED FRUIT TO AIR FOR A PERIOD OF TIME FOR 5 MINUTES TO 3 HOURS SUFFICIENT TO BRING ABOUT A FIRMING OF THE TEXTURE OF SAID FRUIT BUT UNDER CONDITIONS INSUFFICIENT TO OTHERWISE AFFECT THE PHYSICAL CHARACTERISTICS OF SAID FRUIT, AND ISOLATING THE RESULTANT FRUIT FROM CIRCULATING AIR.

Claim 2

THE METHOD OF PRESERVING FRUIT SUBSTANTIALLY IN FRESH CONDITION WHICH CONSISTS ESSENTIALLY IN THE STEPS OF IMMERSING SOFT TEXTURED FRESHLY PEELED FRUIT SUBSTANTIALLY IN FRESH CONDITION IN AN AQUEOUS LIQUOR CONTAINING 1000 TO 1800 PARTS PER MILLION OF SULFUR DIOXIDE FOR A PERIOD OF TIME SUFFICIENT TO IMPREGNATE THE FRUIT UNIFORMLY THROUGHOUT THE BODY THEREOF WITH 40 TO 90 PARTS PER MILLION OF SULFUR DIOXIDE BASED ON THE WEIGHT OF FRUIT REMOVING SAID FRUIT FROM SAID LIQUOR, EXPOSING SAID IMPREGNATED FRUIT TO AIR FOR A PERIOD OF TIME FOR 5 MINUTES TO 3 HOURS SUFFICIENT TO BRING ABOUT A FIRMING OF THE TEXTURE OF SAID FRUIT BUT UNDER CONDITIONS INSUFFICIENT TO OTHERWISE AFFECT THE PHYSICAL CHARACTERISTICS OF SAID FRUIT, AND ISOLATING THE RESULTANT FRUIT FROM CIRCULATING AIR.