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Internal bruising (IB) caused by handling impacts results in disruption of normal ripening in tomato (Lycopersicon esculentum Mill.) locular gel. It was selected as an injury indicator to investigate the effect of drop height (O, 10, 20, 30 cm) onto an unpadded surface and number of impacts (one or two) for three tomato cultivars. For mature-green (MG) tomatoes, significant incidence of IB (5% to 45%) was found in all cultivars for single drops on opposite sides of fruits from 20 cm; two drops on the same location from 20 cm caused 20% to 30% IB. Breaker- stage (BR) tomatoes were more sensitive to impacts than MG. Single drops from 10 cm on opposite sides of BR fruits caused 15% to 73% IB, depending on cultivar. Two drops on a single location from 10 cm caused 50% to 68% IB. 'Sunny' was less susceptible to IB than 'Solar Set' or 'Cobia' (formerly NVH-4459). Mechanical injury is the leading cause of qualify loss at wholesale and retail levels for apples, head lettuce, peaches, potatoes, and strawberries (Wright and Billeter, 1975). Al- though parasitic disease was the primary cause of loss for Flor- ida and California tomatoes at retail and consumer levels, the predominant decay organisms present were those that can infect produce only at sites of mechanical injury (Ceponis and But- terfield, 1979). Tomatoes grown in Florida and other production areas commonly are shipped over long distances under condi- tions that can promote the growth of decay organisms at sites of mechanical injury (e.g., impact and pressure bruises, cuts, punctures, and abrasions). Therefore, since mechanical injury is cumulative, the various handling steps from field to consumer must be carefully coordinated and integrated to minimize losses in product quality. Halsey (1955) determined that most externally damaged to- matoes were removed during sorting and grading. However, tomatoes harvested after BR of maturity (showing 1% to 10% red; U.S. Dept. Agr., 1976) were more sensitive to IB than those harvested MG. IB is not readily apparent until the tomato is nearly red. IB was described by Halsey (1955) for red-ripe tomatoes as a "watersoaked cellular breakdown of the cross- wall and locular areas," predominantly at the locules. Tomatoes sampled at the turning stage (10% to 30% red) after packing and ripening showed 37.7% IB. Hatton and Reeder (1963) de- scribed IB in red-ripe tomatoes as a breakdown of the locular gel from the normal, clear pink to a cloudy, yellowish, "stringy, gelatinous tissue"; in severe cases of IB, the locular tissue be- came dry and placental tissue became watersoaked. However, they found only 2.9% IB for MG tomatoes sampled after pack- ing and ripening. We have previously reported the incidence of mechanical in- juries (bruises, cuts/punctures, abrasion, and IB) for four tomato

Sensitivity of Tomatoes at Mature-green and Breaker Ripeness Stages to Internal Bruising