The waxy residue you feel when you hold a store-bought apple can be attributed to two distinct sources: the apple's own natural protective layer and a commercial, food-grade wax applied during the packing process. Both coatings serve an important purpose in keeping the fruit fresh and appealing.
The Apple's Natural Waxy "Bloom"
Before it is harvested, an apple is protected by a naturally occurring layer of wax, often called the 'bloom'. This layer is produced by the epidermal cells of the fruit as it grows on the tree. The bloom serves several vital biological functions:
- Moisture retention: It acts as a protective barrier, sealing in the apple's moisture to prevent it from drying out and shriveling.
- Protection against pathogens: The wax coating provides a physical barrier against microorganisms, such as bacteria and fungi, that could otherwise spoil the fruit.
- Pest deterrent: It can help deter some insects and pests from damaging the fruit.
- UV protection: The natural coating helps protect the apple's skin from harmful ultraviolet (UV) radiation from the sun.
This natural bloom often has a cloudy or dull appearance, which is why a fresh-picked, unpolished apple from an orchard or farmer's market might not look as glossy as one from a supermarket. In some instances, as the fruit ripens, certain components in the natural wax can transition from a solid crystalline state to a more liquid form, creating a noticeably greasy or oily feel, especially in varieties like 'Jonagold'.
The Commercial Wax Coating Process
After harvesting, most apples destined for grocery stores undergo a thorough cleaning process to remove field dirt, leaves, and any residual pesticides. This washing, while necessary for hygiene, also strips the apple of its natural bloom. Without this protective layer, the apple would begin to lose moisture and ripen at an accelerated rate.
To restore the fruit's protective barrier and extend its market life, many packers apply a very thin, food-grade wax coating. Only a tiny amount is needed—sometimes just a couple of drops per apple. This application process typically involves dipping, spraying, or brushing the wax onto the fruit before it is polished to a high sheen and packaged for shipping.
The benefits of commercial waxing are clear:
- Increased shelf life: It significantly reduces moisture loss and respiration, keeping the fruit firmer and crispier for a longer period.
- Improved appearance: The polished shine makes the apples look more appealing to consumers, which influences purchasing decisions.
- Enhanced protection: The commercial wax provides a consistent barrier against pathogens and minor bruising during transport.
Natural Wax vs. Commercial Wax: A Comparison
| Feature | Natural Wax (Bloom) | Commercial Wax Coating |
|---|---|---|
| Source | Produced by the apple's skin cells. | Applied by packers from natural or synthetic ingredients. |
| Appearance | Often appears dull, cloudy, or powdery on fresh-picked fruit. | Results in a uniform, high-gloss shine for consumer appeal. |
| Purpose | In-orchard protection against moisture loss, pathogens, and sun. | Post-harvest protection, shelf-life extension, and aesthetic enhancement. |
| Composition | Complex mixture of triterpenoids, fatty acids, and alcohols. | FDA-approved food-grade waxes like carnauba, shellac, or beeswax. |
| Safety | Perfectly safe to eat, a natural part of the fruit. | Safe and indigestible; passes through the digestive system. |
| Removal | Can be removed simply by rubbing or washing. | Requires a gentle scrub with lukewarm water and a cleaning agent like baking soda to remove. |
Is the Wax on Apples Safe to Eat?
It is a common misconception that the wax on apples is harmful. The waxes used on produce in most countries are strictly regulated and certified as food-grade and safe for consumption by agencies such as the FDA. These coatings are not absorbed by the body but instead pass through the digestive system harmlessly, much like dietary fiber. The risk from consuming unwashed produce, which could harbor bacteria, is far greater than any risk from the edible wax coating.
How to Remove Wax from Apples
If the waxy texture bothers you, it can be easily removed. A simple wash under running water is sufficient to remove surface dirt and many residues, but a more thorough cleaning will tackle the wax itself.
Common methods for cleaning apples:
- Baking soda wash: Create a solution of lukewarm water and a teaspoon of baking soda. Soak the apples for a few minutes, then scrub gently with a soft brush and rinse thoroughly.
- Vinegar wash: A diluted solution of white vinegar and water can help break down the waxy film. Soak, scrub, and rinse well.
- Warm water and scrubbing: Simply scrubbing the apple under lukewarm running water with a vegetable brush is often enough to remove the coating.
- Peeling: For those who wish to avoid the wax entirely, peeling the apple is an option, though it's worth noting that much of the fruit's nutritional content is in or just under the skin.
Conclusion
Understanding why do apples feel like they have wax on them reveals a fascinating story of both natural biology and modern food science. The waxy sensation is a combination of the apple's own defense mechanism and a safe, food-grade commercial coating designed to protect the fruit and preserve its quality for longer. Far from being a cause for concern, the wax on your apple is a sign that it has been cared for, ensuring it remains crisp, juicy, and ready to eat when you bring it home. A simple wash or gentle scrub is all that is needed to prepare your delicious fruit.
