Did a little research to try and find where I had read about glucose oxidase and its concentrations in ripe 
honey and it was the Hive and the Honey Bee in the Acids section of the Honey chapter.

Its concentration is a function of the time the bees have to add it to the ripening nectar, but I was wrong in 
my second reply- that it could still work after capping.

To quote- "The considerable variation in the amount of acid in honeys perhaps reflects the time required for the 
nectar to be completely converted to honey under differing conditions of environment, colony strength, and sugar 
concentration of the nectar, since the activity of glucose oxidase in full density honey is negligible."

When nectar comes in, it is regurgitated by the bee, picked up by a house bee and moved to a cell. It is then 
moved again by the house bees to speed drying. If drying is fast, there are less moves and less visits to the 
bee's honey stomach, hence less add-ons.

Bill Truesdell
Bath, Maine

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