Factors contributing to increased bruise expression in avocado (Persea americana M.) cv. ‘Hass’ fruit

•Bruising susceptibility reduces by increasing dry matter concentration up to ≥23%.•Bruising susceptibility increases with longer pre-ripening fruit holding duration.•Bruising susceptibility increases with longer post-impact fruit holding duration.•Decreasing fruit firmness increases susceptibility to mesocarp bruising.•Holding and handling at temperature >5 °C increase susceptibility to bruising.