Effects of Commercial Waxing on the Content and Composition of Total Wax and on Diffusion Resistance of ‘Delicious’ Apples1

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Abstract
Chloroform extractions and chromatographic analyses of wax from untreated, washed, and commercially waxed ‘Delicious’ apples (Malus domestica Borkh.) from several locations in Washington showed that the commercial waxing process did not result in qualitative or quantitative changes in the total wax found on the fruits. Waxed apples were more resistant than the untreated apples to water loss before, during, and after 6 months of cold storage.

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