Paraffin wax and mineral oil coatings were determined on a large number of domestic and imported fruits and vegetables by high‐temperature gas chromatography employing a Dexil 300 liquid phase with temperature programming up to 400°C. The surface coatings were removed from the foods by repeated dipping in chloroform. The chloroform extracts were concentrated and analyzed directly by gas chromatography. Identification of the waxes was made by comparison to known paraffin or mineral oil standards. Paraffin wax or mineral oil were found on squash, turnip, cucumber, sweet potatoes, egg plant, and most citrus fruits.
No takes yet. Share an insight, caveat, or question.
Lawrence et al. (1983) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: