Why is the natural wax coating critical for apples that are 80 to 95 percent water?

Trapping vital moisture to maintain crispness and firmness

The primary reason the natural wax layer, or bloom, is critical stems from the apple's high water content, which can be as much as 95 percent of its total mass. Because fruit continues to respire and transpire after being picked, moisture loss is a constant threat, leading rapidly to shriveling and softening. The wax functions inherently as nature's seal, specifically engineered to hold that vital internal moisture within the fruit's structure. This moisture retention is directly responsible for preserving the desired textural qualities of the apple, namely its crispness and firmness, making the barrier essential for maintaining quality from the tree to the consumer.