Storage with wax coating technique is one way to maintain the freshness of vegetables even though they are placed at room temperature. Wax coating can prevent evaporation from being too high, preventing breathing too fast and to enhance the appearance. Wax coating can be done using beeswax, carnauba wax, and paraffin wax plus an emulsifier in the form of acid.

As a covering material for Siamese citrus fruit, ascertain the impact of different beeswax emulsion concentrations on fruit quality during storage. Three distinct beeswax concentrations of 0% (K0), 2% (K2), and 4% were employed in this study’s completely randomized design (CRD) (K4). Fruit that hadn’t been treated served as a control (K). Weight loss, the severity of damage, total dissolved solids, fruit hardness, color difference, vitamin C, and organoleptic tests were all significantly affected by the percentage of beeswax, according to an analysis of variance (P>0.05). The best treatment to prevent Siamese citrus fruit from losing quality while being stored at room temperature is 4% beeswax concentration.

Some vegetables that can be waxed are potatoes, carrots, peppers, cucumbers, and tomatoes. The method of wax coating is to dip the vegetables into the wax emulsion for 30 seconds and drain them by aerating. In more detail, Santoso 2006 describes the process of waxing fruit and vegetables. For example, commodities that will be coated with wax are mango, apple, star fruit, banana, guava, tomato, red chili, green beans, cucumber, wax. The materials used for the waxing process are triethanolamine, oleic acid, some of the equipment needed include plastic buckets, enamel pans, wire baskets, thermometers, stirrers, stop watches. How to make candles and the waxing process is as follows. How to make wax emulsion can be done by heating the wax to a temperature of 90-95 o C until the wax melts. The solution is added with oleic acid little by little and slowly while stirring. Furthermore, triethanolamine was added while continuously stirring at a constant temperature, then added non-hard water which had been boiled at 90-95 C slowly while continuously stirring. The solution is rapidly cooled using running water to obtain a wax emulsion of the desired concentration which can be diluted with hard water. For its use, it is better to use a fresh wax emulsion. Drained fruits and vegetables, put them in a wire basket then dip them in wax emulsion with concentrations of 6 and 12 until all of them are submerged for 30-60 seconds then remove and drain on a draining rack with blowing dry air so that the coating feels on the entire surface of the skin and does not sticky. Materials that have been coated with wax can be stored at room temperature or in the refrigerator.
Finally, waxes may be applied to virtually any surface in a range of industries and are both functionally and environmentally safe. Abrasion resistance, water repellency, abrasion control, anti-blocking, and slide control are just a few of the surface properties that waxes affect and enhance. For further information you can check in this link Wax Emulsion Selangor.