Fruit Cracking in Pears: Its Cause and Management—A Review

Abstract

Pears (Pyrus (Rosaceae, Pyrinae) are among the oldest plants cultivated by humans and the second most widely grown fruit worldwide, after apples. They are commercially important fruit trees; over the last few decades, global area, production, and exports have massively increased. However, fruit cracking at an early stage or at maturity is a severe physiological disorder, causing significant economic losses to pear growers. Fruit cracking may be associated with inadequate irrigation, environmental factors, and nutritional deficiencies, particularly those involving B, Ca, Zn, and potash. Fruits can crack during growth and development due to the abrupt temperature changes between day and night, water imbalances, sun exposure, trellis systems, and the color of the fruit packaging. Cracking is more pronounced when the fruit has reached maturity, and no single factor is known to effectively prevent its occurrence. Although fruit cracking poses the risk of great economic losses, research on its cause and management in pears is limited as compared to other fruit crops. Therefore, examining the occurrence of pear fruit cracking in relation to cultivar genetics, fruit composition and quality, the water levels of the soil and water uptake by plants, and the role of micronutrients and plant growth regulators will aid in the development of strategies to reduce fruit cracking in pears. This review briefly summarizes the causes of fruit cracking in pears and possible control strategies.