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`Redhaven' peaches [Prunus persica (L.) Batsch] were dropped onto several impact surfaces to determine impact conditions that initiate bruising. After impact, the peaches were tested for flesh firmness and sorted into firm, soft, and very soft groups for bruise analysis. The drop height that did not bruise decreased as fruit softened. The peach shoulder area bruised most easily. A drop of only 8 mm onto a hard surface initiated bruising on a soft peach, whereas a Poron 15250 cushion could protect the peach for a ≤85-mm drop. Impact damage threshold estimates were developed for the three flesh firmness conditions. The threshold estimates and impact history information collected by an instrumented sphere can be used to develop handling equipment design and operation guidelines that essentially avoid impact bruises on peaches.

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Abstract

Preharvest sprays or postharvest dips of CaCl2 decreased the incidence of surface pitting of ‘Van’ cherries (Prunus avium L.) resulting from impact damage. Inclusion of a surfactant and thickener in the dip enhanced Ca uptake by cherries in storage. Ca from postharvest dips penetrated the cherry mesocarp rapidly in storage. Maximum Ca uptake by the cherry mesocarp was attained when the pH of the dipping solution was 7. However, postharvest Ca dips were most effective in preventing surface pitting when their pH was 4.

Open Access

Abstract

An infrared CO2 analyzer system was used as a nondestructive and rapid means of monitoring the CO2 evolution of blueberries (Vaccinium corymbosum L.), sweet cherries (Prunus avium L.), and tart cherries (P. cerasus L.). An increase in the CO2 evolution of blueberries and cherries caused by impact-induced bruising was correlated with percent product decay. This technique may be useful in evaluating bruise damage caused by harvesting and handling systems.

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Susceptibility of apples (Malus domestica Borkh. ‘Gala’ and ‘Granny Smith’) to impact damage increased from early to late harvest time and decreased during storage at 1°C. Impact damage was quantified as bruise depth, diameter, volume, or weight. Bruise weight calculated as a percentage of fruit weight was the least variable measurement of bruising that was also proportional to height to impact of the fruit. Although a range of 22 New Zealand-grown apple cultivars differed in susceptibility to bruising, the variation was not correlated with fruit density, fruit firmness, or polyphenol content and polyphenoloxidase (PPO) activity in epidermal and cortical fruit tissues.

Open Access

-556 possessed high fruit firmness, but low incidence of fruit bruising. Some have high firmness at harvest (e.g., ‘Sweetcrisp’ and ‘Meadowlark’), but bruising develops as a result of impact damage. In others (e.g., FL 05-528 and FL 06-556), fruit quality and

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Preharvest antitranspirant sprays were most effective in decreasing the incidence of surface pitting in ‘Van’ sweet cherries (Prunus avium L.) when applied immediately prior to harvest. Antitranspirant or wax coatings applied to ‘Van’ cherries as a postharvest dip decreased weight loss in storage, the incidence of discolored stems and surface pitting in storage. Antitranspirant concentration in the postharvest dipping solution was negatively correlated to the incidence of surface pitting.

Open Access

Respiration rate and bruising incidence were assessed in new cherry (Prunus avium L.) cultivars adapted to high temperatures. `Bing', `Brooks', `Tulare', and `King' respiration rates were evaluated at 0,5,10, and 20C, and bruising susceptibilities at 0, 10, 20, and 30C. `Bing' was the least susceptible to bruising and had the lowest respiration rate at all temperatures. Respiration rate increased with temperature in all cultivars. Impact bruising damage was greatest in all cultivars when fruit flesh was below 10C. Vibration damage was not influenced by fruit temperature. Our results suggest that the cherry cultivars assessed should be handled at temperatures between 10 and 20C during packing to minimize bruising damage. Due to increased respiration rates at higher temperatures, however, fruit should be cooled to 0C within 4 to 6 hours after harvest.

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Abstract

A delay in storage at 0°C prior to impact damage decreased the incidence of surface disorders due to mechanical damage in ‘Van’ cherries (Prunus avium L.). A 4% CaCl2 plus 0.25% Keltrol postharvest dip reduced the incidence of pitting and surface marking at all delay periods after dipping.

Open Access

Abstract

The resistance of sweet cherries to compression damage as measured by the fruit firmness variables, [force to bioyield (FBY), slope of a compression curve, and maximum and residual forces of a compression-relaxation curve] decreased linearly with increasing fruit temperture. The incidence of impact-induced surface pitting decreased linearly as fruit temperature increased. The rate of decrease in impact damage per degree increase in fruit temperature was a function of the cultivar, contact surface, and drop height.

Open Access

The handling of mechanically harvested vegetables typically results in significant impact damage (bruises, broken or splits) when falling 1.8 to 2.8 m into empty field transport vehicles. To reduce this damage, reinforced vinyl hammock designs were suspended 0.7 m above the bottom of the container on rubber elastic springs. As the vegetables filled the hammock it settled to the floor. The hammock and spring system provided cushioning and significant damage reduction compared to when vegetables directly impacted the bare floor. Field studies with the hammock showed a 65 to 80% damage reduction to the first 15 to 20 cm depth of carrots and onions and 50% reduction in pickling cucumbers and potatoes. Compared to active systems such as an air bag, passive decelerators are simple, relatively inexpensive and significantly reduce impact damage. The cost effectiveness depends on the number of fills per season. Typical frequency of use of high-lifts in carrots (30 to 35 times/day) will pay for the hammock system in 1 season. To maintain field quality for the consumer, the impact damage encountered in field harvesting and handling operations can and must be reduced.

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