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. Bruising is mainly caused by pickers holding fruit when they remove it from the tree. They should be trained to touch only fruit stems. Packinghouse design features that reduce pitting also minimize bruising. Mitchell, F. G., G. Mayer, and A. A. Kader.
Injuries cause deterioration of sweet cherries.
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