INELASTICITY AND BRUISING OF CHERRIES

Cherries of three varieties were compressed between two plates in the loading-unloading test to determine the energy dissipated during the t est. After compression, the bruise volume of the deformed fruit was de termined. Bruise resistance coefficient (BRC) and bruise sensitivity ( BS) were evaluated in a similar way as for apples. It is shown that, c ontrary to the results for apples, the BRC and BS values depend on the compression ratio in a more complicated way for cherries than for app les. The principal differences in bruise sensitivity were observed for different chewy varieties. These differences cannot be explained by t he macroscopic mechanical properties of the fruits only.