If you walked out into an orchard, picked an apple from the tree and rubbed that apple on your shirt, you would notice that it shined—you´ve just polished the natural wax that an apple produces to protect its high-water content. Without wax, fruits and vegetables like apples would lose their vital crispness and moisture through normal respiration and transpiration—eventually leaving them soft and dry (yuck!).
After harvest, apples are washed and brushed to remove leaves and field dirt before they are packed in cartons for shipping to your local market. This cleaning process removes the fruit´s natural wax coating, so to protect the fruit, many apple packers will reapply a commercial-grade wax.
One pound of wax may cover as many as 160,000 pieces of fruit; perhaps two drops is the most wax covering each apple. Waxes have been used on fruits and vegetables since the 1920s. They are all made from natural ingredients and are certified by the US Food and Drug Administration to be safe to eat.