Bruise Damage Susceptibility and Fruit Quality Assessment of Pear

Introduction: Bruising is a type of mechanical damage that challenges fresh horticulture production efforts, which occurs mainly due to excessive compression and impact forces during postharvest operations resulting in quality deterioration produce reduction economic value. Objective: This study aims assess the bruise susceptibility imported pears determine its effect on pear attributes. Materials Methods: Each Pyrus communis, variety ‘D'Anjou’ was impacted by known mass steel ball at three different drop heights (20, 40, 60 cm). Bruised fruit stored 22°C with 45±5% RH 10°C 85±5% for 48 hours storage period. Pears were also subjected analyses like color, firmness, weight loss, total soluble solids (TSS). The analysis conducted performing two factorial balanced variance (ANOVA). Results: Bruise area, volume, highest higher (60 cm) lowest lower (20 10°C. Furthermore, there statistically significant height temperature bruising susceptibility. Besides, statistics showed studied factors (temperature height) parameters such as lightness ( L *), redness-greenness firmness after Conclusion: Mechanical damages can be affected many level force. Finally, it concluded Overall, this consider guideline workers handling.