An OSU Tree Fruit researcher I spoke with said that could have some effect on the flavor. He suggested tasting the fruit to see if there is noticeable bitterness but that bitter pit it is mostly a visual defect. There aren’t any guidelines for the portion of the crop that could be affected and still be included in a juicing process without changing the flavor.

Here is some additional information on better pit, in case it is from apple trees you have.

BITTER PIT IN APPLES Bitter pit causes sunken, irregularly shaped spots on the apple skin. They vary in size, but many are about 1/4 inch (5-6 mm) in diameter. Peeling the apple discloses brown, corky pockets which are more concentrated near the skin, but some may be found deep in the apple tissue. These corky pockets have a bitter flavor, hence the name bitter pit. There are usually more spots toward the blossom end of the fruit. This is not a disease caused by a fungus, bacterium or virus. It is a physiological disorder associated with low levels of calcium in the fruit. There may be plenty of calcium in the soil and even in the leaves and bark of the tree, but there is not enough in the fruit. Bitter pit may be due, in part, to competition between shoots and fruit for calcium. Heavy dormant season pruning which increases shoot growth also increases the amount of bitter pit. Excess fertilization with nitrogen also increases bitter pit. Bitter pit usually occurs in years of light crops and not in heavy crop years. Some varieties of apples are more prone to bitter pit than others. It is sometimes apparent at harvest time, but with some varieties bitter pit may appear only after a period of storage. The problem increases in severity with longer storage. You can click on this Extension link that shows a picture of Bitter Pit on a Honeycrip.http://www.extension.org/pages/66262/bitter-pit-and-calcium-deficiencies-in-apple-fruit#.UjtVx9KshLc

Thank you, I appreciate your response.  C B