Factors affecting resistance of banana fruit to bruising were investigated by estimating the minimum (threshold) compression forces and impact energies (both applied through 13.5, 19 and24.5"C (4,52,4.72 and 4.46 N , respectively). In contrast, impact bruising thresholds were afected by delay after harvest and temperature in the opposite direction to compression bruising thresholds, increasing from 93 to 120 p J following a 2-day delay after harvest and from 74 to 104 p J as a result of elevating temperature from 19 to 30°C. Further work will therefore be necessary to determine which of the two types of influence is
Deterioration through mechanical damage is the most serious fruit quality problem experienced by the Windward Islands (WI) banana industry. One approach to reducing losses through mechanical damage would be to manipulate pre-and post-harvest conditions in such a way as to maximise the fruit's resistance to bruising. However, despite the banana's economic importance, there is a dearth of published information on factors affecting bruising resistance of the fruit, or even suitable methods for its evaluation.A number of workers (Schoorl and Holt 1980; Saltveit 1984; Topping and Luton 1986; Klein 1987) have described bruising tests for apples in which the ratio of the amount of energy absorbed during impact or compression to bruise volume
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