Why are apples coated with wax?

Apples produce their own wax, which protects the fruit from moisture loss, insects, and bacteria. After harvesting, they are cleaned to remove chemicals, dirt, and dust. This process removes the natural wax coating from the apples, reducing their shelf life. Therefore, it is common to coat apples with wax. This is common not only for apples, but also for plums, grapes, pears, pineapples, and other fruits, vegetables, nuts, grains, and candies.

Benefits of waxing apples

Waxing is an important step in apple packaging. Apples are coated with a thin wax layer using special sprayers. Waxing allows apples to be stored at 1-2 degrees Celsius for six months to twelve months before being sold, as well as during intensive transport. Waxing slows the ripening of the fruit. During the waxing process, apples undergo heat treatment, which reduces the risk of salmonella or E. coli contamination—bacteria that cause diarrhea. Waxing also provides additional protection against mold and rot. Many people believe that waxing is done solely to make apples look prettier and make you want to buy them. As you already know, waxing is done for more than just that, but yes, it does preserve the apples' beautiful matte appearance, which is another benefit.

Is it allowed to wax apples?

Both synthetic and natural waxes are used to wax apples. Natural waxes include shellac (food additive E904), beeswax, and carnauba wax (food additive E903). In both Russia and the US, for example, applying wax to food products is legal and compliant with applicable laws. It's important that the manufacturer indicate the wax application on the packaging. Moreover, wax makes up a very small percentage of the composition of an apple or other fruit.

Removing this type of wax is extremely easy: simply rinse it off with warm water. It's also completely harmless to the body. Natural wax is absorbed to some extent by the body, while synthetic wax is simply excreted.