Waxing

• Waxing is the application of a thin film of surface coating to fruit and vegetable.
• Waxing is especially important if any injury and scratches on the surface of the commodities are present. These can be sealed by applying wax.
• Another advantage of waxing is the enhancement of gross of fruit and vegetable.

Benefits of waxing

• Retards transpiration thus reduces shriveling .Wax coatings are intended to replace or supplement the commodities natural was removed during handling. The losses of natural wax during handling could be as high as 50%.
• Imparts to added gloss and makes fruit more appealing.
• Act as a carrier of fungicide sprout inhibitors and color where color addition is permitted and desirable.
• Seals tiny scratches and wound on the surface of the commodity.
• Reduced chilling injuries in some fruits ex. Pineapple
• Retards ripening of bananas
• Reduce respiration rate

Commodities waxed

• Citrus, apple, cucumber, sweet pepper, squash, avocado, sweet potato, muskmelon, orange
• Not suitable for waxing- leafy vegetable, cabbage, cauliflower, okra

Consideration in waxing

• Fruits to be waxed should be of good quality, mature and clean. Do not wax fruits with noticeable injuries because waxing seals in microorganism.
• Waxing must not be too thick or too thin. It should be thin enough for the exchange of gases, but thick enough to minimize transpiration. If it is too thin it gives little protection to moisture loss. Too heavy coating may increase decay and gives little protection to moisture loss. Too heavy coating may increase decay and physiological disorder. For orange wax content of 140 mg/kg of fruits has been recommended, if long storage is contemplated (international standard organization, 1978). If not lesser amount is used.
• Select the appropriate wax: A commodity responds differently to different wax formulations. Usually manufactures give recommendations.
• While waxing, the surface of the fruits should be free of moisture. Water on the surface will dilute the wax. If wax is too diluted initial gloss will be satisfactory for only a few hours. Check concentration of waxing using refractometer. Most waxes contain 20% solids.
• Let the wax on the fruit surface dry thoroughly and immediately after waxing. Heating the emulsion to about 300C will cause breaking of emulsion.