Impact bruising occurs when fruit hits a surface or another object — a drop, a transfer point, a roller. Compression bruising occurs when fruit is subjected to sustained pressure over time — the weight of fruit stacked in a bin, the wedging force under a roller, the settling forces inside inadequate packaging or incorrect handling during transit . Both cause cell damage and browning, but they develop differently and require different measurement approaches.

We hope to be running field trials towards the end of 2026.