1. A method of preserving freshly cut lemons, characterized in that it includes at least the following steps: (a) adding liquid to fill in a container containing portions of chopped lemon, said liquid consisting of lemon juice, lime juice, ascorbic acid, citric acid, salts and sodium metabisulfite； (b) deaeration of the liquid to fill； and (c) vacuum packaging. 2. The method according to claim 1, characterized in that the pouring liquid contains, in particular: from 65% to 75% lemon juice； from 25% to 35% lime juice； from 5% to 0.1% ascorbic acid； from 5% to 0.1% citric acid； from 5% to 0.1% salt； and finally, sodium metabisulfite in the range of 1 g / l to 0.7 g / l. 3. The method according to claim 2, characterized in that the pouring liquid consists of 65% lemon juice, 30% lime juice, 2% ascorbic acid, 1% citric acid, 1% NaCl and sodium metabisulfite in the range from 1 g / l to 0 7 g / l. 4. A method according to any one of claims 1 to 3, characterized in that the deaeration of the pouring liquid is carried out by a method selected from: (i) deaeration by displacing oxygen with an inert gas； and (ii) removing the atmosphere by applying a vacuum. 5. The method according to claim 4, characterized in that the deaeration by replacing oxygen with an inert gas is carried out by injecting helium into the freshly obtained pouring liquid at a pressure that creates many microbubbles that displace dissolved oxygen. The method according to claim 4, characterized in that the removal of oxygen is carried out by applying a vacuum, for which a deaerator is used, which consists of a container, which also serves to obtain a composition, a vacuum pump and a compressor for evacuating the filling fluid, in which the filling fluid is1. Способ консервирования свеженарезанных лимонов, отличающийся тем, что включает по меньшей мере следующие стадии:(а) добавления жидкости для заливки в контейнер, содержащий порции нарезанного лимона, причем указанная жидкость состоит из лимонного сока,
