Process of packaging dried fruit

Claim 1

IN THE PROCESS OF PREPARING A PACKAGE OF DRIED FRUIT IN A CONTAINER HAVING AT LEAST A PORTION MADE FROM A TRANSPARENT FILM THROUGH WHICH THE CONTAINED FRUIT MAY BE VIEWED, THE IMPROVEMENT WHICH COMPRISES FIRST APPLYING TO SAID FRUITS A THIN COATING OF A NONIONIC SURFACE-ACTIVE AGENT SELECTED FROM THE GROUPE CONSISTING OF (1) POLYETHYLENE GLYCOL THIO ETHERS, (2) FATTY ACID AMIDE ESTERS, (3) FATTY ACID AMIDE CONDENSATES, (4) FATTYT ALKYLOL AMIDE CONDENSATES, (5) GLYCEROL FATTY ACID ESTERS AND (6) ALKYL PHENYL POLYETHYLENE GLYCOL ETHERS, BY IMMERSING THE FRUIT IN AN AQUEOUS SOLUTION CONTAINING AT LEAST ABOUT 0.25% BY WEIGHT OF SAID SURFACE-ACTIVE AGENT, REMOVING THE FRUIT FROM THE SOLUTION, DRAINING EXCESS OLUTION FROM THE FRUIT DRYING THE FRUIT, PLACING THE COATED FRUIT IN A CONTAINER AND CLOSING THE CONTAINER TO CREATE A COMPLETE PACKAGE IN WHICH CLOUDING OF SAID TRANSPARENT FILM PORTION OF THE PACKAGE BY CONTENT WITH THE CONTAINED DRIED FRUIT IS AVOIDED.