The preparation and properties of the major fractions of the natural coating of apples are described. These include the oil, wax, ursolic acid, and "cutin" fractions. Particular attention has been given to the oil fraction, which contains unsaturated esters, and the "cutin" fraction, which gives complex hydroxy acids on saponification. The use of ammonium oxalate for separating apple skin is described.'
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Huelin et al. (1951) studied this question.
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