Complaint Case Studies apple sticking

Waxes may be used for oily substances in the epidermis of apples.

Waxes were not used.
Through research at the apple test site, the following substances have been identified as adhesive brazing substances on the pericarp of Jonagold.

• Fatty acids: Palmytimic acid, stealic acid, oleic acid, linoleic acid, etc.
• Paraffin: Hexakosan, Heptakosan, Nonacosan, etc.
• Alcohol: Tetracosanol, hexacosanol, etc.

As apples mature, various fatty acids, carbohydrates, etc. increase. Of these, liquid substances at room temperature are linoleic acid and oleic acid. These dissolve the wax material of apples, Nonacosan, etc., and have become sticky.
Since it is a natural product that the plant itself has, there is no hygiene problem.

It is known that these phenomena can be seen in mature apples such as "Jona Gold", "Tsugaru" and "Chiaki". In addition, this tendency is seen for every apple as the storage time is longer.

Food complaint handling casebook Edited by the National Food Sanitation Monitoring Council

Published on March 8, 2007