Appeal No. 95-0658
Application No. 08/069,456
bleaching of the fruit. Glabe teaches in column 3, lines 20-
23, that:
It has been found that a range of 600 to 700
parts per million of sulfur dioxide on the
weight of the juice gives very satisfactory
results.
Tierney, Guadagni and Silver teach treating the fruit
with an acid-containing solution, but they do not teach
storing the treated fruit at refrigerator temperatures. Nor
do we find that these references suggest that the fruit could
be stored successfully at these temperatures for an extended
period without deterioration of the texture, taste and color
of the fruit.
We note that Silver teaches in column 4, lines 54-57,
that:
the pH should be adjusted since polyphenol
oxidase which is associated with browning
is pH dependent.
There is no art of record to establish the pH associated with
polyphenol oxidase, thus, the teaching of Silver in this
regard would not have led one of ordinary skill in the art to
9
Page: Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 Next
Last modified: November 3, 2007