Why is there a layer of wax on the apple skin? Is the white color that comes out of the apple skin wax?

Apple peel refers to the outer covering of the apple fruit, which is usually smooth and filmy. The color of apple peel varies depending on the variety, and can be red, green, yellow, etc. The main components of apple peel are cellulose, pectin, tannin, pigment, etc. Careful friends will find that white stuff can be scraped out of the apple peel. Is it wax? Why is there a layer of wax on the apple peel? The following will explain it to you one by one.

Contents of this article

1. Why is there a layer of wax on the apple skin?

2. Is the white color scraped off the apple peel wax?

3. What are the uses of apple peels?

Why is there a layer of wax on the apple skin?

Apple peel is fruit wax, which mainly prevents the evaporation of water in the fruit and beautifies the appearance. It also has the function of preventing the invasion of pathogens. The function of fruit wax on fruit is to prevent pathogens (toxic substances, bacteria, viruses, etc.) from entering the interior of the fruit and to resist environmental changes from causing disease to the fruit.

Fruit wax is made of substances such as gum, beeswax, and shellac, using organic solvents to make liquid wax. The state allows the use of fruit wax to preserve fruit in relevant food additive regulations.

Is the white color from scraping the apple peel wax?

Yes. Apples produce a natural wax. Most apples sold on the market produce natural wax, which is a natural lipid component. It is a plant protective layer formed on the surface of apples. It can effectively prevent external microorganisms, pesticides, etc. from invading the flesh and play a protective role.

Apple is a deciduous tree belonging to the genus Malus in the subfamily Apple of the family Rosaceae. Apples are highly nutritious and rich in minerals and vitamins. They are rich in calcium, which helps metabolize excess salt in the body. Malic acid can metabolize calories and prevent obesity in the lower body. Apples are a low-calorie food, producing about 60 kcal per 100 grams. The nutrients in apples are highly soluble and easily absorbed by the human body, so they are known as "living water". It helps dissolve sulfur and makes the skin smooth and tender. There are hundreds of apple varieties, which are divided into three categories: wine varieties, cooking varieties, and fresh food varieties. The three varieties have different characteristics such as size, color, fragrance, smoothness (and possibly crispness and flavor). Many varieties have high sugar content, medium acidity, and very low tannin content. In addition to eating apples raw, there are many ways to cook apples. They are often used as dessert fillings. Apple-stuffed scones may be the earliest American dessert. Fried apples are often eaten with dishes such as sausages and pork chops, especially in Europe. The latest taxonomic evidence shows that there are only 38 species in the genus Malus. It seems that it is not difficult to find a "genus tree", but each species seems to have something in common with the apples we eat, and each species can provide some fruit, although some of them are really not very tasty. From this perspective, each species of the genus Malus may have contributed to the sweetness of apples in supermarkets. About 2,000 years ago, it was planted in orchards all over the world.

What are the uses of apple peels?

1. Apple peel is rich in dietary fiber and can help digestion.

2. Anti-radiation.

Delay the survival of irradiated animals. Promote the excretion of lead pollution in animals and significantly reduce lead toxicity.

3. Antioxidant.

The peel of an average-sized apple has the same antioxidant capacity as 800 mg of vitamin C.

4. Resist fatigue and enhance physical strength.

5. Protect your teeth.

It inhibits the enzyme activity of dental plaque and the growth of bacteria in the oral cavity, and has an anti-corrosion effect.

6. Beauty.

Make the skin white and tender and prevent the formation of melanin.