Abstract
Abstract Scald was the major grade lowering defect resulting from mechanical harvesting of sour cherries for processing. Histological sections of scalded tissue showed no crushing or distortion of cells, but the epidermal cells appeared dense and the cell walls appeared to be thicker than those of nonscalded tissue. Since the cells of scalded tissue did not appear distorted, bruising apparently induced a chemical change as a result of membrane disruption bringing about discoloration. Microscopic examination indicated that darkened bruises on the epidermis of the cherries occurred prior to mechanical harvesting. Tannins were located primarily in the epidermal region, but during a 24-hour soak there was a slight movement of tannin into the outer cortical cells. Greater movement occurred in mechanically harvested cherries than in handpicked fruit. The cellular disruption resulting from bruising by mechanical harvesting possibly aided the movement of tannins. Scald was a major grade lowering factor when mechanically harvested cherries were soaked longer than 8 hours before processing.
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