Shaving the synthetic wax from an apple
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 (making up for the removal in the washing of the natural waxes in fruits that have them, particularly citrus but also, for example, apples) and thus slow shrinkage and spoilage and to improve appearance. Dyes may be added to enhance appearance further, and sometimes fungicides. 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 become the main reason. In addition to fruit, some vegetables, such as cassava, can be waxed. A distinction may be made between storage wax, pack-out wax (for immediate sale), and high-shine wax (for optimum attractiveness).
Products that are often waxed
Several sources list the following as products which may be waxed before shipping to stores:
apples
avocados
bell and hot peppers
cantaloupes
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 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.
