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Long He, Jianfeng Zhou, Qin Zhang, and Manoj Karkee

fruit samples were stored immediately in a cold storage room (≈0 °C with >95% relative humidity, forced air) for a week before quality assessment. All fruit samples with bruising, cutting, or pitting damage were considered damaged fruit, and the damage

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Charles F. Forney

, and storage environment. Postharvest loss of cranberry fruit is primarily the result of physiological breakdown and decay ( Forney, 2003 ). Physiological breakdown is associated with overmature fruit ( Doughty et al., 1968 ), bruising ( Patterson et

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Lisa G. Neven

-treated fruit. Changes in titratable acidity (TA) were minimal. Pitting and bruising were more evident in heat-treated fruit, but there was not any visible decay in CATTS treated cherries over all storage periods. Neven and Drake (1998) found that there

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Ming-Wei S. Kao, Jeffrey K. Brecht, and Jeffrey G. Williamson

firmness could be considered as the critical bruising threshold for mechanical harvest of NMF peaches. Therefore, flesh firmness values of around 27 N were considered when analyzing the optimum harvest maturity ranges of the ripening following a low

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Andrew J. Macnish, Malkeet S. Padda, Francine Pupin, Pavlos I. Tsouvaltzis, Angelos I. Deltsidis, Charles A. Sims, Jeffrey K. Brecht, and Elizabeth J. Mitcham

% of fruit, 3 = serious water loss, softening, water soaking, and slight evidence of fungal mycelia, 5 = lacks sheen, has some water soaked spots because of bruising and incipient decay, 7 = slightly dull appearance, 9 = shiny appearance, turgid, and

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Zhao Zhang and Paul H. Heinemann

University developed a low-cost apple harvest-assist unit and field experiments, conducted in Fall 2014, showed bruising incidence below 5% and efficiency increases of 29% ( Zhang et al., 2014 , 2016a ). Bruising incidence sufficient to downgrade the apples

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Andrés Olivos, Scott Johnson, Qin Xiaoqiong, and Carlos H. Crisosto

preventing the penetration of this fungal infection within the fruit flesh ( Bostock et al., 1999 ). Flesh browning can be triggered by fruit bruising; by exposure to oxygen in fresh cut, sliced, and pulped forms; or by thawing fruit after prolonged freezing

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Jacqueline K. Burns, Louise Ferguson, Kitren Glozer, William H. Krueger, and Richard C. Rosecrance

enable lower mechanical forces to be applied during harvest, thus minimizing fruit damage. Fruit damage is an industry concern because bruising may compromise quality of the final canned product, although this remains to be tested. Abscission agents

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James W. Olmstead, Hilda Patricia Rodríguez Armenta, and Paul M. Lyrene

. However, because of the inherent losses (ground drops, green fruit picked, bruising leading to soft fruit) during the mechanical harvest process, a much larger volume of fruit must be ripe at the same time to realize maximum efficiency. Galletta (1975

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R. Porat, B. Weiss, I. Zipori, and A. Dag

., 2003 ; Mercado-Silva et al., 1998 ). Moreover, guava fruit are very delicate and vulnerable to bruising and mechanical injuries; they are also highly susceptible to chilling injuries and diseases ( Gonzales-Aguilar et al., 2004 ; Kader, 2002