Assessment of Apple Damage on Packing Lines

Abstract

Apples for fresh market can incur physical damage during packinghouse operations. During the 1986 packing season, eight different packing lines were studied by placing essentially bruise-free 'Golden Delicious' apples in the lines to quantify the amount of damage (bruises, cuts, punctures), to identify the cause of damage and to suggest ways of reducing damage. The results are summarized in terms of cumulative damage magnitude and bruises/fruit for each operation. Laboratory tests were conducted to define conditions that should help minimize bruising and to estimate the effect of bruising on subsequent decay development. Improvements in methods and equipment to reduce such damage are both needed and feasible.