Fruit cracking, also known as growth cracking or fruit splitting, is a major physiological disorder that can cause significant economic losses in a wide variety of fruit such as tomato (Solanum lycopersicon), sweet cherry (Prunus avium), apple (Malus domestica), watermelon (Citrullus lanatus), citrus (Citrus sp.), and many others (Opara, 1996; Matas et al., 2004; Khadivi-Khub 2015). Fruit cracking is characterized by rupturing of the outer protective fruit tissues (rind) and rendering nonmarketable fruit (Matas et al., 2004). This disorder is usually associated with rapid absorption of large amounts of water, and the consequential development of abnormally higher turgor pressures than the rind can withstand, resulting in rind rupture. Even if fruit rupture does not ensue, excessive water intake can dilute solutes, reduce quality, and delay harvest maturity.
