Abstract: The surfaces of Valencia orange fruits with natural and commercial wax coatings were examined by the scanning electron microscope (SEM) , and the effects of natural wax , washing , wax removal and waxing on weight loss
of fruit were also discussed. The results show that the natural wax platelets on the surface of fruit are irregular in shape and size. Most natural platelets can be removed by dipping the orange in a chloroform-methanol solution. Removal of natural wax platelets resulted in heavy loss of water in the fruit. Waxing partially or completely plugs stomatal pores and effectively reduces the weight loss of fruit.

Key words: Citrus, Wax, Weight loss, Scanning electron microscope