All About
N.S. Apples
Eating and Cooking | Apple
Attractions
Waxing
The Chinese were using waxing
processes on fruits as early as the twelfth century, but it wasn't until 1922
that waxing was introduced for widespread use. A thin, wax-type coating is
applied to apples as a means of protection.
As fruits and vegetables ripen in
the field, most develop a natural wax-like protective layer called a cuticle for
protection from the sun's rays. After harvesting, many produce items (including
apples) are washed to remove any dirt or dust. Unfortunately, this washing
process also removes the waxy cuticle.
Apples are 80-90% water by weight.
If they are left without the cuticle, the water quickly begins to evaporate,
resulting in a poor product in a relatively short period of time. To maintain
freshness and appearance, wax-type coatings may be used. The amount of
protective coating is very small. For example: four litres of coating is all
that is required to protect five tons of apples - that is approximately 30,000
medium-sized apples.
Naturally, the industry's foremost concern is consumer safety, including the safety of substances used as protective coatings. These coatings may be evaluated by Health Canada to ensure the safety of the product. If, however, you are still concerned about protective coatings, washing in warm water will remove most of the coating and peeling the fruit will completely remove any coating used.