Fresh fruits are susceptible to bruising. a common type of mechanical damage during harvest and at all stages of postharvest handling. In quest of developing and adoption of strategies to reduce bruise damage. it is of utmost importance to understand major factors influencing bruise susceptibility of fresh produce at these stages. https://www.kerrenneur.com/product-category/food-servicewholesale-lots-industrialrestaurant-business-8/