Apples, often admired for their glossy appearance, frequently prompt questions about their surface coating. Many consumers wonder if this shine is natural or the result of an applied substance. Understanding the science behind an apple’s surface can provide clarity regarding its protective layers.
The Apple’s Natural Coating
Apples naturally develop a waxy coating as they grow, serving as a protective barrier. This natural wax, often referred to as cuticular wax, is composed of various organic compounds. The apple produces this layer to prevent moisture loss, maintaining its firmness and crispness. This coating also helps to slow down the fruit’s natural degradation process and provides a physical shield against microorganisms and pests. While this natural wax offers protection, its appearance on a fresh-picked apple can be dull or even appear as a whitish bloom, differing from the high shine seen on commercially sold apples.
Why Commercial Apples Have More Shine
Commercially sold apples typically appear much shinier because a food-grade wax is applied after harvesting. Once apples are picked, they undergo a washing and brushing process to remove dirt, leaves, and any residues from the orchard. This cleaning procedure also removes most of the apple’s natural wax, which would otherwise lead to rapid moisture loss and shriveling. To counteract this and extend shelf life, a thin layer of commercial wax is applied.
The applied wax restores the fruit’s protective layer, slowing respiration and moisture loss. It also enhances the apple’s appearance. Common types of waxes used include carnauba wax, derived from the leaves of a Brazilian palm tree, shellac, a resin secreted by the lac bug, and beeswax. These waxes are applied in very small amounts, often just a few drops per apple, and are certified as food-grade by regulatory bodies like the FDA.
Is Apple Wax Safe and How to Clean Apples?
Both the natural wax produced by apples and the food-grade waxes applied commercially are generally considered safe for consumption. The amount of wax applied to each apple is minimal, and these waxes are indigestible by humans, meaning they pass through the digestive system without being absorbed. Regulatory bodies ensure these coatings meet safety standards for use on food products.
While the waxes are safe to eat, many people prefer to remove them, along with any dirt or potential pesticide residues. A simple and effective method is to wash apples under running water, gently scrubbing the surface with your hands or a soft brush. Using warm water can help to loosen the wax and other residues. For a more thorough cleaning, a diluted solution of vinegar and water or baking soda and water can be used, followed by a rinse under clean running water. Peeling the apple is another way to remove the wax and skin, but it means missing out on beneficial nutrients and fiber found in the peel.