Why Apples Have a Wax Coating
A video has been circulating around the internet in which boiling water is poured over an apple and white splotches start peeling off the fruit. What is this wax coating, why is it on the apple, and is it safe to heat? Keep reading to find out!
Stages From Tree To Market
When an apple is picked off a tree, they have a natural wax that protects the fruit from fungi and drying out. This wax, or “bloom” helps the preserve the fruit during the growing process and protect from fungi, mold, and keep moisture. Apples, pears, and plums are just a few of the many fruits that create their own natural wax. The natural coating contains many compounds that are perfectly healthy to eat. Throughout the manufacturing process, the apples are washed and the natural wax falls off. The apple is then susceptible to losing storage time and so producers spray the apples with a thin layer of wax. The wax is not only to preserve the fruit, but it is also for appeal to make the apple shiny.
Artificial Wax
The most common wax is called the Carnauba wax. It comes form the leaves of a Brazilian palm and gives a shiny appearance. Other types of wax are Shellac and Candela that comes from the Indian lac bug. The same plastic used to make disposable shopping bags are also sometimes applied on the fruit. The artificial wax has the same benefits as natural wax are shelf life, appearance and protection. As for the concerns, there is no present health issues when the artificial wax enters the digestive system It is simple to bubble gum, it can easily be digested. The wax coating are for the positive befits from removing bacteria, so don’t be scared of the wax thats on your apples! Even jellybeans are coated with beeswax for the same reasons.
cites
Schomer, H. A., and C. F. Plerson. "The use of wax on apples and pears." The use of wax on apples and pears. (1968).
Jo, Wan-Shin, et al. "Quality and microbial safety of ‘Fuji’apples coated with carnauba-shellac wax containing lemongrass oil." LWT-Food Science and Technology 55.2 (2014): 490-497.
Chiumarelli, Marcela, and Miriam D. Hubinger. "Stability, solubility, mechanical and barrier properties of cassava starch–Carnauba wax edible coatings to preserve fresh-cut apples." Food hydrocolloids 28.1 (2012): 59-67.
