The website of Atlantic Monthly reported on April 27th, so, what makes fruit pleasing to the eye? How does this visual enjoyment affect consumers' appetite?
Ernest Brogden, the founder of Brogdex Company in California, applied for the patent of commercial fruit coating in the United States for the first time on 1922. Brogden first made a film-like wax layer with a mixture of wax and kerosene, which can keep the fruit full and fresh for a relatively long time.
The principle established by Brogdex's method is still the driving force behind the waxing practice of commercial fruits today: preserving and beautifying fruits. The apples in the orchard themselves have a layer of fruit wax-a dull powder coat like talcum powder. This natural powder coating can prevent the fruit from losing water or being soaked by rain during its growth. However, once picked and washed, the natural wax layer of fruit will fall off with dust or chemical residues. The fruit needs to be protected with new paint.
Artificial fruit wax can not only keep fresh, but also beautify products. Contains fungicides to inhibit mold, can control the respiration of fruits, delay ripening, and prevent fruits from being bruised during transportation. It also contains dyes and whitening agents to beautify the appearance of fruits. Commercial coatings extend the life of fruits. Therefore, although fruits are picked, selected, packaged and transported, they will not be sold for weeks or months, but they can always maintain a bright appearance in the process.
In addition, the fruit coating is very thin and almost negligible. However, if consumers are in doubt, they can peel the fruit or buy fruit without wax in the market.