Through grading and waxing treatment, gloss can be improved to improve the appearance, reduce the loss of fresh, more resistant to storage and transportation, long shelf life, which greatly increase the market competitiveness of the fruit and the value of the goods. The main effect of waxing is to reduce the evaporation of fruit moisture. After the harvested fruit in the process of storage and transportation (especially during the shelf life), it still performs its own transpiration, so that the fruit continuously loses water (in severe cases, the rate of water loss exceeds 5%). The shrinkage of peels has greatly reduced the value of commodities. The transpiration of fruit is mainly carried out through the lenticels on the skin. After wax coating, a thin layer of wax film forms on the surface of the fruit, which closes the pores, inhibits transpiration, and reduces water loss. It was determined that, under the same conditions, the new Red Star apple could reduce the loss of water by 29.1% after waxing. The storage period and shelf life were extended. After wax coating, the stomata in the pericarp are closed for a certain period of time, which reduces the respiratory intensity of the fruit and inhibits the activity of peroxidase, polyphenol oxidase, etc. to a certain extent, and the outward release rate of endogenous ethylene in the fruit. Slow down, the fruit's metabolic activity is reduced. In particular, fruits that are stored in the air are stored in the shelf-life after the release of the air-conditioning. Due to the sudden increase in oxygen concentration, it is easy to enzymatically brown-out and appear rotten. Practice has proved that waxed apples can generally extend shelf life by 5 - 7 days. Contribute to fruit antisepsis. Wax wax liquids generally contain preservatives, which can increase the aesthetics of the fruit, reduce natural weight loss, and delay the aging; and prevent and control the rot-causing fungus diseases in the storage, transportation, and marketing of fruits. Some physiological diseases. The waxing time of the fruit can be determined according to the actual situation, it can be waxed before storage, waxed and stored for a long time until it is sold, or waxed at the time of delivery; it can also be waxed after being taken, and then it can be sold and waxed. At present, most of the domestic use of mechanical operation (coating wax machine), can also be manually waxed, no matter which main method, the process must be in accordance with the fruit grading - cleaning - dried peel - wax - air - packaging to carry out.