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. This review presents a critical discussion of factors affecting bruising during harvest and postharvest handling of fresh fruits. Excessive compression forces during harvesting by handpicking or machines, and a series of impacts during harvesting, transport and packhouse operations can cause severe bruise damage. The review has further revealed that bruising is dependent on a number of other factors such as produce maturity, ripening, harvest time (during the day or season) and time lapse after harvest. The susceptibility to bruising is partly dependent on how these factors alter the produce physiological and biochemical properties, and the environmental conditions such as temperature, humidity and several other postharvest treatments. Hence, the successful applications of harvesting techniques by use of trained personnel and proper harvesting equipment are essential to reduce both the incidence and severity of bruising. Furthermore, the careful selection of postharvest handling temperature and other treatments can increase resistance of fresh produce to bruise damage.

新鲜水果易受挫伤，这是收获期间和收获后处理各个阶段的常见机械损伤类型。为了制定和采用减少擦伤损伤的策略，最重要的是要了解在这些阶段影响新鲜农产品擦伤易感性的主要因素。这篇评论提出了关于影响新鲜水果收获和收获后处理期间青肿的因素的重要讨论。在通过手工采摘或机器进行收割期间，过大的压力以及在收割，运输和包装车间操作期间产生的一系列冲击会造成严重的瘀伤。审查进一步揭示，青紫取决于许多其他因素，例如农产品的成熟度，成熟度，收获时间（白天或季节）以及收获后的时间流逝。瘀伤的易感性部分取决于这些因素如何改变农产品的生理和生化特性，以及诸如温度，湿度和其他几种收获后处理等环境条件。因此，通过使用受过训练的人员和适当的收割设备来成功应用收割技术，对于减少青紫的发生和严重程度至关重要。此外，精心选择收获后的处理温度和其他处理方法可以提高新鲜农产品对青肿破坏的抵抗力。通过训练有素的人员和适当的收割设备成功地应用收割技术，对于减少青肿的发生率和严重程度至关重要。此外，精心选择收获后的处理温度和其他处理方法可以提高新鲜农产品对青肿破坏的抵抗力。通过训练有素的人员和适当的收割设备成功地应用收割技术，对于减少青肿的发生率和严重程度至关重要。此外，精心选择收获后的处理温度和其他处理方法可以提高新鲜农产品对青肿破坏的抵抗力。