Fruit waxing

Fruit waxing is the process of covering fruits (and, in some cases, vegetables) with artificial waxing material. Natural wax is removed first, usually by washing, followed by a coating of a biological or petroleum derived wax. Potentially allergenic proteins (peanut, soy, dairy, wheat) may be combined with shellac.

The primary reasons for waxing are to prevent water loss (after the removal in washing of the natural waxes in fruits that have them, particularly citrus but also, for example, applesP. E. Kolattukudy, "Natural Waxes on Fruits" , Post Harvest Pomology Newsletter 2.2 (1984), repr. Tree Fruit Research and Extension Center, Washington State University, March 2003 (pdf)) and thus slow shrinkage and spoilage, and to improve appearance.Leo J. Klotz, Walter Reuther, E. Clair Calavan, Glenn E. Carman, et al., The Citrus Industry Volume 5 Crop Protection, Postharvest Technology, and Early History of Citrus Research in California, ANR publications (University of California, Oakland) 3326, rev. ed. Berkeley: University of California, 1989, p. 182. Dyes may be added to further enhance appearance,Keith Thompson, Fruit and Vegetables: Harvesting, Handling and Storage, [2nd ed. of Postharvest Technology of Fruits and Vegetables] Oxford: Blackwell / Ames, Iowa: Iowa State, 2003, , p. 287. and sometimes fungicides.Frank D. Gunstone and Fred B. Padley, Lipid Technologies and Applications, New York: Dekker, 1997, p. 463. Fruits were waxed to cause fermentation as early as the 12th or the 13th century; commercial producers began waxing citrus to extend shelf life in the 1920s and 1930s. Aesthetics (consumer preference for shiny fruit) has since become the main reason. In addition to fruit, some vegetables can usefully be waxed, such as cassava.Thompson, p. 188. A distinction may be made between storage wax, pack-out wax (for immediate sale), and high-shine wax (for optimum attractiveness).L. R. Verma and V. K. Joshi, Postharvest Technology of Fruits and Vegetables: Handling, Processing, Fermentation, and Waste Management, Volume 1 General Concepts and Principles, New Delhi: Indus, 2000, , p. 120.

Products that are often waxed A number of sources list the following as products which may be waxed before shipping to stores:John M. Krochta, Elizabeth A. Baldwin and Myrna O. Nisperos-Carriedo, Eds., Edible Coatings and Films to Improve Food Quality, Lancaster, Pennsylvania: Technomic, 1994, , p. 37.

apples avocados bell and hot peppers cucumbers eggplant grapefruit lemons limes mangoes melons nectarines oranges papayas parsnips passion fruit peaches pears pineapple plums pumpkins rutabaga squash sweet potatoes tangerines tomatoes turnips yucca

Materials The materials used to wax produce depend to some extent on regulations in the country of production and/or export. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. Wax may be applied in a volatile petroleum-based solvent but is now more commonly applied via a water-based emulsion. Blended paraffin waxes applied as an oil or paste are often used on vegetables.

Fruit waxing

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