Waxing
Product Care

Why Wax your Fruits & Vegetables

External appearance is an important element of overall fruit and vegetable quality. It is the first thing that buyers notice. Although there may not always be a correlation between external appearance and quality, visual appeal of the product is a powerful characteristic in determining market acceptance. Many consumers prefer produce with a shiny or glossy appearance. Various types of waxes and edible surface coatings may be applied to fruits and vegetables to improve the cosmetic features (shine, color) of the product.

Benefits of Waxing Fruits & Vegetables

• Improved Appearance. Fruits and vegetables that are waxed generally have more shine and brilliance.
• Less moisture loss. The wax coating blocks of the pores in the cuticle, which, significantly reduces the amount of water vapour loss.
• Less Economic loss. Water is the principal component of all fresh fruits and vegetables. Growers often sell their produce based on its weight, the less weight the lower the price and the lower the return. Wax helps to limit this loss of water and therefore the loss of profit.
• Reduce Post Harvest decay Waxing establishes a barrier against the entrance of fungal and bacterial pathogens into the product. Post harvest pathogens typically require a film of free moisture on the product’s skin to grow. Waxing creates a hydrophobic (non-water compatible) surface, which is not conducive to pathogen growth and development.
• Longer Post Harvest Life. Fruits and vegetables are living organisms that continue to respire after harvest. Waxing creates a modified atmosphere inside the product in which the oxygen content is decreased and the carbon dioxide content is increased. This results in a reduction in the product’s respiration rate and an increase in post harvest life. A prolonged post harvest life allows for an extension in the marketing period for the crop.
• Less Susceptibility to chilling Injury- Waxing reduces the severity of CI and allows for storage of CI-sensitive commodities at slightly lower temperatures without incurring damage. However, waxing does not eliminate CI on the susceptible commodities.

Wax Application Methods

Manual Rubbing.

Liquid waxes can be applied by manually rubbing the commodity and smearing the wax evenly over the surface. A soft absorbent cloth or fine bristled brush can be used to speed up the process. After application, the products should be left to air dry for about 15 minutes before packing.

Dipping/Submergence.

The produce is dipped into a bath of melted paraffin. Submergence time is usually one second or less. The paraffin will solidify almost immediately the products are ready for packing within a minute after submergence.

The product surface must be completely dry before dipping. If not dry, the high temperature of the melted wax converts the surface moisture into pockets or blisters under the wax coating. The wax will then loosen and drop off.

Roller Brushing.

Liquid waxes can be applied automatically to the surface of the commodity by using a series of roller brushes.

Fruits & Vegetables that benefit from waxing

Fruits: avocado (pear), breadfruit, carambola, coconut, guava, grapefruit, lemons, lime, mango, orange, papaya, passion fruit, pineapple, and tangerine.

Vegetables: bitter melon, cassava, cucumber, eggplant, peppers, pumpkins, sweet potato, tomato, and yams.

Types of Waxes

Paraffin (Candle Wax).

Paraffin is a petroleum-based wax that is used in making candles. Paraffin wax is commonly used on cassava for export marketing. It can also be used on sweet potatoes, yams, coconut, and thick-skinned fruits like breadfruit.

Carnauba

Carnauba wax is obtained from the leaves of carnauba palm, which is native to Brazil. Carnauba is a moderate gloss wax

Shellac

Shellac is produced from the resinous secretions of the tiny lac insect (Laccifer lacca). Shellac is hard at normal temperatures but softens under pressure when heated. Shellac is a tough resin that has good water resistance and produces high lustrous finishes.

Polyethylene

Polyethylene-based waxes are generally the least expensive waxes, provide a reasonable shine to the product and are used on a wide variety of fruits and vegetables.

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