Postharvest biology and technology vol:40 issue:1 pages:7-14
Tomato fruit quality is substantially reduced by bruise damage. The occurrence of bruising depends on the direct mechanical damaging of the tomato and the subsequent action of cell wall-related proteins. Although much research has been directed towards possible causes of mechanical injury during tomato harvest and grading, there is a clear knowledge gap concerning the internal fruit characteristics that contribute to bruise development. A simple method to determine the bruise susceptibility of tomatoes is a first requirement to close that gap.