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Issues: Growing and Production

PMA Overview: Wax Coatings for Produce

Many fruits and vegetables make their own natural waxy coating to help retain moisture. Extensive washing at the packinghouse removes the natural wax. Therefore, waxes are applied to some produce items to replace the natural ones that are lost.

Each piece of waxed produce only has a drop or two of wax. Waxes may be mixed with water or other wetting agents to ensure they are applied thinly and evenly.

Waxes help retain the fruit's or vegetable's moisture during shipping and marketing. Waxes also help to inhibit mold growth, to protect fruits and vegetables from bruising, to prevent other physical damage and disease, and to enhance appearance. By protecting against moisture loss and contamination, wax coatings help fresh fruits and vegetables maintain wholesomeness and freshness.

Waxing does not improve the quality of any inferior fruit or vegetables; rather, waxing — along with proper handling — contributes to maintaining a healthful product.

Safety of Wax on Produce

Extensive research by governmental and scientific authorities has shown that approved waxes are safe to eat. Waxes are indigestible, which means they go through the body without breaking down or being absorbed.

Waxes may turn white on the surface of fruits or vegetables if they have been subjected to excessive heat and/or moisture. This whitening is safe and is similar to that of a candy bar that has been in the freezer.

Waxes are also used on candies, pastries, and gum.

Regulation of Waxes

Waxes by themselves do not control decay; rather, they may be combined with some chemicals to prevent the growth of mold. The safety and use of these substances are strictly regulated by the U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency.

The government regulates wax coatings to ensure their safety. Coatings used on fruits and vegetables must meet the food additive regulations of the FDA. Extensive research by governmental and scientific authorities has shown that approved waxes are safe to eat. Waxes are indigestible, which means they go through the body without breaking down or being absorbed.

Labeling for Waxes

Produce shippers and supermarkets in the United States are required by federal law to label produce items that have been waxed so you will know whether the fruits and vegetables you buy are coated. Consumers will see signs in produce departments that read: "Coated with food-grade vegetable-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness." None of these coatings is animal-based, and they all come from natural sources.

Consumers are unlikely to see any signs that read "Coated with food-grade animal-based wax" as such coatings are rarely — if ever — used. Any consumers who have questions about wax coatings should talk to their grocer.

Waxed and Unwaxed Produce

Consumers do have choices. Waxes generally cannot be removed by regular washing. Consumers can buy unwaxed commodities or can peel the fruit or vegetable, thereby removing any coating.

Commodities that may have coatings applied include apples, avocados, bell peppers, cantaloupes, cucumbers, eggplants, grapefruits, lemons, limes, melons, oranges, parsnips, passion fruit, peaches, pineapples, pumpkins, rutabagas, squash, sweet potatoes, tomatoes, turnips, and yucca. However, they are not always waxed.