Fruits contain dietary fiber and a variety of vitamins, is an important part of a healthy diet. Unfortunately, most of the fresh fruit is easy to rot, shelf life is very short. In order to prevent fresh fruit in the harvest after the evaporation and decay of water, and let the fruit sell better, fruit business will give some fruit Protective Wax.
Water is the main ingredient of fresh fruit, accounting for 80% of the total weight. Fruit skin has a layer of natural wax, can reduce the loss of water, so that the fruit surface bright. However, the fruit in the harvest will be washed away before the mud was taken to sell, this process or part of the fruit will naturally protect the wax wash away. Fruits lose too much water will not only become wrinkled or withered, but also make the texture worse, affecting the appearance and quality of food.
The effect and process of Protective Wax the fruit
In order to add or replace the fruit of the natural wax, fruit business in the apple, citrus, peaches, peaches and other fruits on the artificial layer of wax. This layer of wax can not only reduce the loss of water, improve the gloss, so that fruit look good, you can also keep fresh fruit to extend the shelf life after harvest. Wax the fruit on the epidermis of the small holes and depression sealed at the surface of the fruit to form a protective film, from fungal and bacterial invasion. In addition, the wax will form a waterproof layer, so that pathogens are not easy to breed breeding.
There is no waxy fruit (left) and waxed fruit (right) the same bright and shiny. Wipe the wax from the waxed apple (top right).
To the fruit Protective Wax is the surface of the fruit with a thin layer of edible wax, there are many kinds of practices, including hand painted, the fruit dipped in dipped in wax or automatic drum Protective Wax machine. In the Protective Wax process, only a slight amount of wax in the agricultural surface with a thin layer of coating. In general, each waxed agricultural product is only one or two drops of wax.
If the fruit itself is poor quality, Protective Wax is not helpful in improving quality. Too much wax but will affect the quality of the fruit. For example, waxed fruit, when heated or in case of excessive moisture, will emit white wax, waxed fruit (especially a large amount of shellac), from the cold storage to the higher temperature This is usually the case in the environment. This is because the condensation of water that part of the shellac dissolved, resulting in the fruit surface visible white waxy. In some cases, too many Protective Wax will hinder the fruit of the gas exchange, so that fruit smell.
Protective Wax raw materials
Protective Wax raw materials can be obtained by artificial synthesis or extraction from natural raw materials. Natural raw materials are generally derived from insects (e.g., beeswax and shellac) or plants (e.g., carnauba wax and candelilla wax). These waxes are food additives, and the International Food Safety Agency, the Food and Agriculture Organization of the United Nations / World Health Organization Joint Food Additives Expert Committee, has made a safety assessment that there is no safety problem with the use of these waxes in food. The United Nations Food and Agriculture Organization pointed out that Protective Wax is one of the normal processes of fruit packaging. Australia, New Zealand, the European Union and the United States are allowed to fruit and other food with a variety of wax, but to comply with good manufacturing specifications or a specific maximum limit.
Beaten waxy fruit can generally be safe to eat. In order to enjoy the benefits of fresh fruit, the public should visit the reliable traders, and in the peeled, cut and before eating, with the flow of water to the fruit (including the skin does not eat) on the dirt clean.