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  2. Fruit waxing - Wikipedia

    en.wikipedia.org/wiki/Fruit_waxing

    The materials used to wax produce depend to some extent on regulations in the country of production and/or export. Both natural waxes (carnauba, [12] shellac, beeswax or resin [4]) and petroleum-based waxes (usually proprietary formulae) [3] are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated.

  3. Syzygium samarangense - Wikipedia

    en.wikipedia.org/wiki/Syzygium_samarangense

    Healthy wax apples have a light sheen to them. Despite its name, a ripe wax apple only resembles an apple on the outside in color. It does not taste like an apple, and it has neither the fragrance nor the density of an apple. Its flavor is similar to a snow pear, and the liquid-to-flesh ratio of the wax apple is comparable to a watermelon ...

  4. Sooty blotch and flyspeck - Wikipedia

    en.wikipedia.org/wiki/Sooty_blotch_and_flyspeck

    Haralson with its typical peel coloration from sooty blotch and flyspeck. Sooty blotch and flyspeck is a descriptive term for a condition of darkly pigmented blemishes and smudges caused by a number of different fungi affecting fruit including apples, pear, persimmon, banana, papaya, and several other cultivated tree and vine crops.

  5. How to Prevent Cut Apples From Browning, According to Food ...

    www.aol.com/prevent-cut-apples-browning...

    Though unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of 150 Food Science Questions Answered. That's because ...

  6. Apple - Wikipedia

    en.wikipedia.org/wiki/Apple

    An apple is a round, edible ... The skin is covered in a protective layer of epicuticular wax. ... determined that Arctic apples are as safe and nutritious as ...

  7. The Only Way To Prevent Bagged Salads and Greens From Rotting

    www.aol.com/lifestyle/only-way-prevent-bagged...

    What Causes Good Greens To Go Bad. Unlike what the post suggests, leafy greens aren’t a major source of ethylene.But they are sensitive to produce that emits the gas. That’s why you should ...

  8. Penicillium expansum - Wikipedia

    en.wikipedia.org/wiki/Penicillium_expansum

    Penicillium expansum produces the mycotoxin patulin, a neurotoxin that can enter the food supply via apples and apple products such as juice and cider. [19] Considering the size of the apple product industry and the large number of people that may come into contact with infected fruits, control of P. expansum is vitally important. [20]

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