Nearly every box of packed fruit has fruit with some pitting or bruising. Pitting and bruising are leading causes of product rejection and requests for price adjustments by produce receivers. Pits are small sunken areas on the fruit surface, larger flattened areas are called bruises. Symptoms are primarily caused by a mechanical impact or compression. Although any other mechanism that damages fruit tissue may cause similar symptoms.
Damage becomes apparent after several days at room temperature or longer at lower temperatures.
Pitting is associated with damage to cells near the epidermis which collapse over time. Bruising appears to be associated with injury to cells much below the epidermis. Impact damage increases cherry respiration, ethylene production, and susceptibility to decay and damaged fruit loose titratable acidity at a faster rate compared to undamaged fruit. Damage can occur during picking, handling, transport to the packinghouse, packing, or transport to market. Fruit factors such as high soluble solids concentration, warm temperature, preharvest use of gibberillic acid, and high fruit weight have been shown to reduce fruit susceptibility to damage.