Fresh Jicama, Each

I buy Jicama often and find in most cases it is fresh, flavorful and crisp with minimal brown spots as other reviewers have mentioned. Occasionally I’ll get one that is mottled with brown spots to the point that I have to toss the entire jicama. But what I object most to is the heavy wax coating that is applied. I suppose it has to do with keeping it fresh but for me it has the opposite effect. I suspect the wax traps any bacteria present on the jicama which may be the contributing factor why I sometimes see blue form under the wax. The wax also makes the jicama harder to cut off the peel.and my knife gets full of hard to wash off wax.