How Do They Put Wax on Apples? The Step-by-Step Process

November 30, 2025 •

4 min read

Apples naturally produce their own protective layer of wax, known as bloom, which helps retain moisture and inhibit mold growth. However, this natural wax is removed during the cleaning process after harvest, leading producers to re-apply a thin coating of food-grade wax to maintain the fruit's freshness and appearance.

Quick Summary

The wax is applied to apples during an automated packing house process. First, apples are washed to remove debris, and their natural wax is stripped. Then, a fine layer of food-grade wax, such as carnauba or shellac, is sprayed or brushed on. Finally, the apples are polished to enhance their shine and packaged for distribution.

Key Points

Wax Replaces Natural Coating: Apples have a natural wax coating that is washed off after harvest and is replaced with a food-grade wax to preserve the fruit.
Automated Application: Wax is applied in a packing shed using automated sprayers or soft brushes that coat the apples with a very thin, uniform layer.
Washing and Polishing: The process involves washing, drying, waxing, and polishing the fruit, with the final polishing step creating the apple's shiny appearance.
Wax is Food-Grade: All waxes used on commercial produce, including carnauba, shellac, and certain synthetics, are safe for consumption and approved by food safety authorities.
Primary Benefits: The wax coating helps retain moisture, extends shelf life by slowing ripening, and provides protection against mold and bacteria.
Vegan Options Available: While shellac comes from an insect, plant-based waxes like carnauba are widely used, offering vegan-friendly options.
Easy to Remove: If desired, the wax coating can be easily removed by scrubbing the apple under lukewarm water with a soft brush.

Why Apples Need a Wax Coating

Long before it reaches the grocery store shelf, an apple undergoes a significant journey from the orchard. During this process, a crucial step involves applying a food-grade wax. The practice serves a critical role in preserving the fruit's quality and extends its shelf life significantly.

Apples naturally create a waxy outer layer, or 'bloom,' to protect themselves from moisture loss and external threats while on the tree. However, after harvest, the fruit is washed and brushed to remove dirt, debris, and pesticide residues. This cleaning process, essential for food safety, inadvertently strips away the apple's natural protective coating. Without this barrier, the apple would begin to lose moisture and shrivel rapidly.

The Automated Waxing Process

The process of applying wax to apples is highly automated and efficient, ensuring each fruit receives a uniform, microscopic layer. This multi-step procedure takes place in a packing shed after the apples have been picked. A few drops of wax are sufficient to coat an entire apple.

Washing and Sorting: The journey begins with the apples entering a washing system. Conveyor belts move the fruit through high-pressure washers and soft brushes that thoroughly clean the surface and remove any remaining debris. During this step, the natural wax is stripped away.
Drying: The freshly washed apples are sent through a drying tunnel to remove all surface moisture. This prepares the fruit for optimal wax adherence.
Wax Application: The application of the food-grade wax is typically done through a spraying or brushing system. Automated spray nozzles apply a fine mist of wax emulsion onto the fruit as it travels along the conveyor. In some cases, soft brushes are used to rub the liquid wax evenly over the apple's surface.
Drying and Polishing: After the wax is applied, the apples move through another drying tunnel, where warm air sets the coating. Polishing brushes then gently buff the apples, creating the characteristic shiny finish seen in stores.
Inspection and Packaging: The final step involves a last quality check, where inspectors look for any defects before the apples are sized, sorted, and packaged for distribution.

Types of Food-Grade Wax Used on Apples

The waxes used on apples are strictly regulated and approved for safe consumption by food regulatory bodies like the FDA. A variety of natural and synthetic options are available, each with slightly different properties.

Carnauba Wax: Derived from the leaves of the Brazilian palm tree, carnauba wax is a popular natural choice known for its glossy finish. It is often used for its aesthetic appeal.
Shellac Wax: This natural resin is secreted by the female lac bug and provides an extremely shiny finish. It is a very effective barrier against moisture loss. Vegan consumers should note that shellac is an animal-derived product.
Beeswax: Another natural option, beeswax is less common but is sometimes used for its protective qualities.
Synthetic Waxes: Petroleum-based waxes like polyethylene can also be used. They are highly refined, consistent, and provide superior water resistance, making them ideal for modern, high-speed processing. These are subject to the same strict safety standards as natural waxes.

The Benefits of Post-Harvest Waxing

The application of food-grade wax provides several important benefits that are crucial for getting fresh apples to the consumer.

Moisture Retention: Wax creates a barrier that prevents moisture from escaping, which keeps the apple firm, crisp, and juicy. This can reduce moisture loss by 20 to 30 percent.
Extended Shelf Life: By reducing dehydration and slowing the apple's respiration rate, the wax coating effectively delays the ripening and decay process, allowing for longer storage and transport.
Protection from Microorganisms: The thin layer of wax helps protect the apple's surface from mold, bacteria, and other microorganisms that can cause spoilage.
Improved Appearance: While primarily functional, the polished finish of a waxed apple is also a major factor for consumer appeal.

Comparison of Wax Coatings


Feature	Natural Wax (e.g., Carnauba)	Synthetic Wax	No Added Wax
Source	Plant-based or animal-based (e.g., palm leaves, lac bug)	Petroleum-based (e.g., polyethylene)	N/A (Only natural 'bloom')
Moisture Barrier	Moderate; helps retain moisture naturally	High water resistance; engineered for consistent performance	Poor; natural bloom is removed during washing
Gloss/Appearance	Very high gloss; visually appealing finish	Adjustable gloss levels; can be formulated for specific looks	Dull and prone to shriveling quickly
Shelf Life	Extended shelf life, particularly with shellac	Maximized shelf life for long-distance shipping	Shortest shelf life; rapid moisture loss
Vegan Friendly	Depends (carnauba is; shellac is not)	Often vegan-friendly (check with producer)	Yes
Cost & Availability	Variable; depends on sourcing	Scalable and more cost-effective for large-scale production	Lowest cost (no additional treatment)

Is Apple Wax Safe to Eat?

All wax coatings applied to commercial apples are food-grade and have been rigorously tested and approved by global food safety authorities like the FDA. The amount of wax on each apple is minimal, often just a couple of drops, and it is considered inert, meaning it passes through the digestive system without being absorbed. For consumers who are still concerned or prefer to remove the coating, scrubbing the apple under lukewarm water with a soft brush will effectively remove most of it.

Conclusion

The process of putting wax on apples is a well-regulated and automated procedure designed to protect the fruit and extend its freshness. From the initial washing that removes the apple's natural 'bloom' to the application of a thin, food-grade wax layer, each step is taken to ensure a safe, high-quality product reaches the consumer. While the shine may be the most noticeable effect, the wax's primary purpose is to act as a protective barrier, preventing moisture loss and spoilage. For consumers, this means a crisp, firm, and delicious apple, even after it has traveled a long distance from the orchard to the market. For more information, you can explore detailed resources from agricultural organizations like US Apple, a reputable industry source.

Frequently Asked Questions

No, the wax used on commercially sold apples is food-grade and considered safe to eat by food safety authorities like the FDA. The amount is very small and passes through the body without being absorbed.

Wax is applied to apples to replace the fruit's natural wax, which is removed during the washing process after harvest. The new coating helps the apple retain moisture, prevents shriveling, protects against microorganisms, and extends its shelf life.

The wax is typically a food-grade emulsion made from natural sources like carnauba wax (from palm leaves) or shellac (from the lac bug). Synthetic waxes, like certain petroleum-based varieties, are also used and are safe for consumption.

Waxed apples typically have a noticeably shiny, polished appearance. In contrast, an unwaxed apple will have a duller, more matte finish.

The wax is applied in a high-speed, automated process. After the apples are washed and dried, a fine mist of wax emulsion is sprayed onto the fruit or applied with soft brushes, followed by a final drying and polishing step.

Yes, you can easily remove most of the wax by scrubbing the apple under lukewarm water with a soft vegetable brush. Using a solution of baking soda and water is also an effective method.

Some shellac-based waxes can appear milky or white under high humidity or temperature changes. This is simply a physical change in the coating and does not affect the apple's safety or taste.

Some organic apples are waxed. For organic produce, the wax must come from a natural source like beeswax or carnauba wax and be approved for organic use. If the apple is waxed, the packaging should specify this.