Post-harvest bruising is one of the most common causes of losses in fruits, vegetables, and other perishable crops. After the long effort of planting, nurturing, and harvesting, careless handling can reduce market value, shorten shelf life, and waste both farmers’ time and resources. Experts estimate that in some developing regions, up to 30–40% of perishable produce is lost post-harvest, with bruising from poor handling being a major contributor.
This article explains what causes post-harvest bruising, why it matters, and the best preventive practices that farmers, handlers, and distributors can adopt to reduce losses.
What is Post-Harvest Bruising?
Bruising occurs when fruits and vegetables suffer mechanical damage (pressure, impact, vibration, or compression) after harvest. Unlike cuts, bruises are not always visible immediately but often appear hours or days later as soft spots, discoloration, or internal tissue breakdown.
Common culprits include:
- Rough handling during picking, sorting, or packaging
- Dropping produce into baskets or sacks
- Using hard or unsuitable containers
- Overloading crates or sacks
- Poor transportation conditions (road vibration, stacking weight, etc.)
Why Preventing Bruising is Important
- Quality Loss: Consumers prefer firm, fresh-looking produce; bruised items look unattractive and sell for less.
- Reduced Shelf Life: Bruised tissues ripen and rot faster, making storage difficult.
- Economic Impact: Farmers and traders lose income from rejected or downgraded produce.
- Food Security: Preventing post-harvest losses increases the amount of food available without increasing production.
Best Practices for Preventing Post-Harvest Bruising
1. Gentle Harvesting Techniques
- Harvest at the right maturity stage to reduce softness.
- Use sharp, clean tools (knives, scissors, clippers) for crops that require cutting.
- Avoid pulling, twisting, or throwing produce.
- Harvest during the cooler parts of the day (morning/evening) to maintain firmness.
2. Use Proper Containers
- Replace traditional sacks and woven baskets (which cause compression and punctures) with plastic crates or padded containers.
- Choose shallow containers to avoid stacking heavy loads that crush produce at the bottom.
- Clean and sanitize containers to prevent contamination.
3. Careful Handling During Sorting and Packing
- Sort on soft, padded surfaces instead of rough ground.
- Avoid tossing or dropping produce into crates; place them gently.
- Remove damaged items early to prevent spread of decay.
- Wrap delicate fruits (like peaches, tomatoes, mangoes) in soft materials or use partitioned crates.
4. Stacking and Storage Practices
- Do not overfill crates or sacks.
- Stack containers evenly and avoid excessive height, which increases pressure on lower layers.
- Keep produce away from direct sunlight and store in a cool, shaded, and ventilated environment to maintain firmness.
5. Improved Transportation Systems
- Line vehicle floors with soft mats to reduce vibration damage.
- Use well-ventilated vehicles and avoid overloading.
- Drive carefully to reduce jerking, bouncing, and shifting of loads.
- For long distances, consider using cold chain systems (refrigerated storage and trucks) for sensitive crops.
6. Training and Awareness for Workers
- Train harvesters, loaders, and market workers on the economic impact of bruising.
- Emphasize gentle handling and proper use of tools and containers.
- Encourage responsibility — when workers understand that bruising reduces profit, they handle produce more carefully.
7. Adopt Post-Harvest Technologies
- Use cushioning liners, foam, or paper in crates for extra protection.
- Employ mechanical harvesters with soft gripping technology (for large-scale farms).
- Explore modern innovations like edible coatings that slow softening and extend shelf life.
Crop-Specific Considerations
- Tomatoes: Highly prone to bruising; harvest semi-ripe and transport in shallow crates.
- Bananas & Plantains: Harvest with protective padding; avoid dropping bunches.
- Mangoes & Citrus: Pick with stems trimmed to prevent sap burns and bruising.
- Root Crops (yams, potatoes): Handle carefully during digging; avoid dropping on hard ground.
Final Thoughts
Preventing post-harvest bruising requires awareness, better tools, and careful handling at every stage of the value chain — from farm to market. While farmers cannot always control road conditions or long-distance logistics, they can control how produce is harvested, packed, and initially transported.
By adopting simple practices — like using plastic crates instead of sacks, stacking properly, cushioning loads, and training workers — farmers and traders can cut losses drastically. Less bruising means longer shelf life, better quality, higher income, and more food available for consumers.