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 test. After compression, the bruise volume of the deformed fruit was determined. Bruise resistance coefficient (BRC) and bruise sensitivity (BS) were evaluated in a similar way as for apples. It is shown that, contrary to the results for apples, the BRC and BS values depend on the compression ratio in a more complicated way for cherries than for apples. The principal differences in bruise sensitivity were observed for different chewy varieties. These differences cannot be explained by the macroscopic mechanical properties of the fruits only.