Waxing is done to reduce

Waxing is done to reduce both Transpiration and Respiration.
Waxing generally reduces the respiration and transpiration rates, but other chemicals such as fungicides, growth regulators and preservatives can also be incorporated especially for reducing microbial spoilage, sprout inhibition, etc.
It reduces moisture loss and enhances the appearance of the product by adding a bright sheen, but also protects the fruits from postharvest decay which extends the shelf life.