Appeal No. 95-0658
Application No. 08/069,456
3) Guadagni treats fruit with an acid containing solution
which can include sulfites, but fails to discuss a desirable
pH for storage and teaches that the treated fruit is to be
frozen for storage; and
4) Silver sprays a solution containing both acid and
sulfite onto fruit pieces which are subsequently dried, and
discusses the effects of varying the amount of acid used in
the treatment solution. Silver mentions the variation in the
amount of acid used only with respect to the degree of
tartness imparted to the fruit, as opposed to any enhancing
effect on the storage conditions.
The only reference (Glabe) that teaches refrigerated
storage does not treat the fruit with an acid and suggests the
use of substantially greater amounts of sulfur dioxide than
those allowed in the methods claimed herein. The broadest
range claimed herein is "0.015% - 0.025%" of the preservative
solution (claims 1 and 16) which translates to 150 - 250 ppm
of the solution. The specification discusses the criticality
of this range in the paragraph bridging pages 11 and 12
wherein the use of 300 ppm of sulfur dioxide in the
preservative solution results in undesirable noticeable
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