He says when the fruit is removed from controlled atmosphere storage, it's just too juicy and bruises easily.
Packers have to be very careful handling apples.
Reducing the water content by 1-2 percent could significantly reduce the susceptibility to bruising, says Hyde. Producers aren't paying much attention, however. Water means weight and weight means dollars. Meanwhile, the sophisticated equipment his laboratory has built for testing the shock dynamics of apples and potatoes is idle, waiting for the industries to recognize the financial potential of the science of dynamic impacting. The Institutional Review Board coordinator at WSU Spokane has made hundreds of products for WSU departments, friends and colleagues over the past 18 years.