Wax Coating On Fruits And Vegetables Fresh-keeping

Palm wax is an edible wax that can be used on the surface of fruits. It is suitable for citrus, lychee and other shelled fruits and can form a protective film on the surface.

After fruit is harvested, its water and nutrient supply is interrupted, but vital activities such as respiration and metabolism continue. Reducing water loss and lowering respiration are crucial factors during fruit storage and transportation. Regulating ambient temperature and humidity during refrigeration and cold chain transportation effectively meet these requirements. However, during fruit sales, without temperature and humidity control, the fruit rapidly loses water, manifesting as wrinkled and matte skin. Therefore, surface treatments are often necessary to prevent water loss and extend shelf life.

Product Description

Palm Wax Emulsion WQ-W5169 is a nanoemulsion made by emulsifying the natural plant wax carnauba. It is ideally suited for wax coating on fruits and vegetables fresh-keeping, specifically for moisture control on fresh fruits and vegetables. It can be evenly applied to the surface of fruits and vegetables, forming a thin film upon drying. This film also possesses a certain degree of air permeability, enabling the fruit to maintain respiration and prevent anaerobic respiration, thereby preserving the freshness of fruits and vegetables and extending their shelf life.

Physical Properties

Features

1. High-performance palm wax emulsion produced through a unique process, offering high gloss, anti-sticking properties, and excellent slip.

2. Acid and alkali resistant, offering excellent stability when combined with resins.

Notes

1. Store tightly closed in a cool, dark place at 10-30°C.

2. Shelf life in original packaging at room temperature is six months.

3. Once opened, it is recommended to be used within a short period of time.

4. Packaging is in 50kg or 200kg plastic drums, or as per customer's request.