In this article:
The paper illustrates and describes the arrangement of the wax layer on the grape surface as resolved by means of carbon replicas and electron microscopy.
It also describes the structure of the wax layers after they were subjected to a series of experimental treatments.
Some of the treatments were designed to correspond to commercial methods known to accelerate drying, while others were laboratory methods used to remove wax from the berry.
A hypothesis is presented that may explain the mechanism of action by which drying emulsions increase the rate of water movement from grapes.
Studies of the fine structure of the wax layer of sultana grapes
1963, Australian Journal of Biological Science, vol 16, pages 818-825
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