Document Informationclick to expand document information

Wax coatings can help preserve fruits and vegetables by reducing water loss and respiration. Applying a thin wax film to the surface of produce can restrict gas exchange and moisture loss, helping to maintain quality during storage and transportation. Common waxes used include carnauba, shellac, paraffin and beeswax. The wax forms a barrier that limits the produce's ability to take in oxygen and release carbon dioxide and ethylene, slowing the ripening process. Waxing is an effective post-harvest technique to extend shelf life and reduce waste of fresh produce.