Effect of Maturity and Storage Time on the Bruise Susceptibility of Peaches (CV. Red Globe)

ABSTRACT Peaches (cv. Red Globe) were divided into three maturity groups and stored at 4°C for specified lengths of time before being bruised by a pendulum impactor at three energy levels. Bruise volume (BV) and susceptibility (BS) were measured in the bruised peaches. Mechanical properties (puncture force, failure stress, and failure energy) were determined by using an Instron Universal Testing Machine. No significant changes in BS and BV were observed for fruit impacted up to 14 days of storage, then both BS and BV increased with storage time. The most mature peaches were more susceptible to bruising and had larger bruise volumes than the least mature peaches; whereas, the differences between least and medium maturity peaches were not significant. Puncture force, failure stress, and energy generally decreased with storage time and maturity. Both tensile stress and puncture force showed promise as an indicator for evaluating the bruise susceptibility of peaches to impact..