Post harvest Management of Horticultural Crops (2+1)

Types of Waxing

A. Natural waxing

On the plant when fruit attains desired stage of maturity, nature provides them with thin coat of whitish substance, which is called bloom or natural waxing. Natural coat is clearly visible on fruits and disappears after harvest due to repeated handling of fruit.

Ex: apple, pear, plum, mango and grapes.

B. Artificial waxing

To Prolong the shelf life of produce some of the fruit and vegetables are dipped in a wax emulsion and then dried for few minutes. This process provides thin layer (<1 µ) of artificial wax on skin of the produce by which the small pores present on the skin are fully covered and reduce the transpiration and respiration process resulting in increased shelf life. Artificial wax also provides good shining and luster to the produce, which increases its market value.
Artificial waxes like solvent waxes, water waxes and paste or oil waxes are used.