Studies of the Fine Structure of the Wax Layer of Sultana Grapes

Abstract

The surface waxy bloom of sultana grapes has been studied using the carbon. replica technique in combination with electron microscopy. This layer consists of a series of overlapping wax platelets, each of which is about 0·1 f' wide. The air spaces between the wax platelets become filled with liquid when sultana berries are dipped in commercial emulsions known to accelerate their drying rate. Washing in distilled water removes this layer of dipping emulsion from the surface. The appearance of dipped and washed grapes is similar to that of untreated grapes.