Wax on fruit

As tree fruit like apples finish ripening a fine film of wax forms to protect the fruit from dessication, be attractive to encourage animals to eat it for seed dispersal. 

When picked and processed for sake the cleaning removes this natural protection so it is replaced to help preserve its crispness for longer in storage.

The coatings used for fruit and vegetables is deemed to be food grade, and is usually an emulsion made with CARNAUBA WAX, it may also be SHELLAC, CANDELILLA or BEESWAX. It must be one of these “natural” substances for organic use.

However more artificial substances can be used –

Artificial waxes are made combining sucrose with fatty acids and even very fine films of polyester, like that used to make disposable bags can be applied to the surface. These may be made from multiple factory processes using corn fermentation so deemed “vegan”. To enable the film to be very thin the emulsifier morpholine oleate is added

It is deemed that these pass through the gut rather than being digested. So, whether peeled, washed or eliminated, this is yet more plastic into our sewage systems..

Carnauba wax comes from the leaves of Brazilian palm trees 

Shellac is made from Lac Bugs

Candelilla is made from desert plants