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.
There is increased interest in growing blackberries in the United States for the fresh fruit market. For fresh market blackberry production, >350 h/acre (900 h·ha-1) of work is required to hand pick blackberries over a season that lasts 5 weeks with harvest every 2 days. Existing bramble mechanical harvesters can detach fruit from plants trained on a vertically oriented I trellis and harvest more cheaply than when harvested by hand, but the harvested fruit does not have fresh-market quality. We developed a cane training and trellis system for semierect blackberries to orient canes horizontally with the fruit positioned below the canes. Also, we developed an over-the-row mechanical harvester that uses vibrating nylon rods on a drum to shake fruit from horizontally trained canes onto a moving fruit-catching surface directly under the canopy to minimize impact damage to fruit. A new trellis design, new cane training practices, and new harvesting technologies have allowed fruit to be removed efficiently and be acceptable for fresh-market sales. This production system has been evaluated economically and appears to be profitable. It could overcome the high cost of handpicking, which has limited the expansion of fresh-market blackberries.
Ripe yellow papaya fruit in the markets frequently show green sunken areas called “green islands” (GI). This disorder seems to be caused by mechanical injury in a commercial postharvest handling system. Fruit at different stages of ripeness (5 to 50% yellow) were dropped from different heights (0 to 100 cm) onto a smooth steel plate to try to create GI. The injury sustained was not the same as GI seen in fruit from the handling system. Fruit (10 to 15% yellow) dropped on different grades of sandpaper (220 mesh to 36 mesh) from a height of 10 cm had injury symptoms similar to those seen on fruit from the handling system. These results suggest that abrasion damage was more important than impact damage in papaya fruit. Heating fruit at 48°C for -6 hours or until fruit core temperature (FCT) reached 47.5°C aggravated the severity of GI. Delaying the time of heating from the time of dropping did not significantly lower the severity of GI, except for fruit heated 24 hours after dropping. Waxing fruit alleviated the severity of GI. The results indicate that avoidance of abrasive surfaces such as the plywood walls of field bins is the best approach to avoiding the unsightly GI blemishes on papaya peel.
, external bruising of tomatoes has not been clearly described in relation to internal bruising. Most researchers who have studied the influence of impact damage have studied externally visible damage instantly after harvesting or grading. These researchers
avoid damaging the trees and the instruments. These edge sections are also padded with a rubber bumper to minimize impact damage to the sensor system. The system outputs a total of 18 PAR values across the row width. The effective coverage of each of
firmness and percent bruising after hand harvest for several SHB cultivars and selections. Some cultivars had high firmness at harvest, but bruising developed as a result of impact damage after storage, while others had high firmness at harvest and low
storm damage; 3) air pollution removal (an external value from health impacts), damage to landscape and ecosystems, and reduced visibility; and 4) energy usage savings for adjacent buildings through shading, evaporative cooling, and blocking of wind
harvest to minimize heat exposure ( Robbins and Moore, 1992 ). However, Edgley et al. (2019d) found that ‘Ouachita’ berries exposed to impact damage at warmer initial temperatures (>25 °C) before instantly cooling to 2 °C before a week in cold storage
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