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Abstract
‘Bing’ cherries from lightly (LC) and heavily (HC) cropped trees were harvested at weekly intervals, subjected to impact damage (bruising), and stored at 4°C for up to 28 days in 1982 and 12 days in 1983. On a given harvest date, cherries from LC trees were firmer (higher bioyield) and riper, as indicated by higher soluble solids and total anthocyanin concentrations (TAcy) than those from HC trees. At a given color (TAcy) within the range of commercial shipping maturity, cherries from HC trees were more susceptible to bruising, were softer, and had lower concentrations of soluble solids, acid, and dry matter than cherries from LC trees.