In this article:

Two quantitative methods for the determination of waxy substances on the surfaces of grapes are compared.

These methods when applied to the varieties of grapes used for drying in Australia gave the following results for total extractable waxy substances (µg./sq. cm.): sultanas 125-140, currants 111, gordos 178, Waltham Cross 107.

Determination of the surface waxy substances of grapes

1962, Journal of the Science of Food and Agriculture, vol 4, pages 221 – 224

csiro 002

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