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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 ...
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.
The epicuticular wax produced by Dudleya brittonii has the highest ultraviolet light (UV) reflectivity of any known naturally occurring biological substance. Epicuticular wax is a waxy coating which covers the outer surface of the plant cuticle in land plants. It may form a whitish film or bloom on leaves, fruits and other plant organs.
Fillets from these fish species contain up to 20% fat, where 90% of the fat comes as wax esters, resulting in a typical intake of more than 30 000 mg wax esters from one single meal. Orange roughy ( Hoplostethus atlanticus) is an attractive food fish with 5.5% fat, where 90% of the fat comes as wax esters.
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The name manchineel (sometimes spelled manchioneel or manchineal), as well as the specific epithet mancinella, are from Spanish manzanilla ('little apple'), from the superficial resemblance of its fruit and leaves to those of an apple tree. It is also called beach apple. [5] A present-day Spanish name is manzanilla de la muerte, 'little apple ...
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