Waxes on Fruits & Vegetables: Common Produce that Receives a Wax Application

Naturally Occurring Waxes on Fruits & Vegetables

All fruit naturally has a unique external wax layer (the cuticle). The way that the light reflects off the fruit, and not how much wax is on the fruit, determines how waxy the outer layer of the fruit looks. The wax outer layer is naturally water repellent, making it difficult for any application made directly to the fruit (e.g., pesticide) to affect the fruit in the desired manner. Due to this and the loss of the external cuticle throughout handling, as well as additional benefits gained, edible coatings (including waxes and edible films) are commonly applied to fruits and vegetables after they have been harvested.

Wax that is Applied to Fruits & Vegetables

The term “waxes” refers to waxes, oils and/or resins, which all mimic naturally occurring elements in produce. In order to be applied to produce, waxes and other edible coatings must be food grade. Produce wax examples commonly include carnauba wax (from the leaves of the carnauba palm) and shellac (an insect wax), which are responsible for the shiny appearance.

Is Wax Applied to Organic Produce Too?

Waxes and edible coatings are applied to both conventional and organic produce. However, in the case of organic produce, they have to use specified organic wax on their products in order to retain the “organic” label. The list of permitted products can be found as part of the National Organic Program, which you will see does include carnauba wax.

Why is Wax Applied to Fruits & Vegetables?

The four main reasons that edible coatings are typically applied are to:

1. Decrease moisture loss (reduce shriveling/wilting)
2. Delay decay issues
3. Improve the physical appearance to make the produce look more appealing
4. Serve as a lubricant to help prevent scarring issues once the produce is on display at the market

Are Any Other Components Included in Produce Wax?

In addition to the wax and edible film components, other chemicals can be added to the mix in order to aid in the loss of deterioration. These additional chemicals include fungicides (to prevent against decay), bactericides, growth regulators, chilling injury protectants and senescence inhibitors (to prevent rapid aging).

What Fruits & Vegetables Receive Wax Applications?

Some common examples of produce that receive wax applications include:

• Peaches – Peaches go through a wash step (where the detergent in the water can affect the natural fruit wax), are brushed to remove the peach fuzz (another step that could alter the original fruit wax) and then go through a waxing step to decrease water loss (shriveling) and decay (with the use of a fungicide), and to improve the appearance of the peach after any injuries caused during the defuzzing step. (You can click here to see a more detailed view of the peach packing process.)
• Cucumbers – Waxes and/or vegetable oil are commonly applied to reduce water loss (shriveling), decrease decay and to enhance their appearance.
• Citrus – Citrus fruit are coated with a fungicidal wax to reduce water loss (shriveling) and to decrease decay. (You can click here to see a more detailed view of the citrus packing process.)