Physiological and biochemical mechanisms of fruit cracking: A review

Fruit cracking is a serious physiological disorder that affects fruit quality and productivity. It pre-harvest results in poor of fruits; these are not marketable cause economic losses to growers. Generally, occurs during the second phase growth when expanding pulp induces pressure peel becomes thinner microcracks appear, ultimately splits drops off from tree. Several factors contribute irregular water supply, heavy crop load, warm-humid climatic conditions, nutrient mis-management hormonal imbalance. Cultivars having peels deficiency Ca, K, B P soils more prone cracking. This review provides biochemical basis along with recommended control measures reduce this disorder. Foliar application synthetic auxins, gibberellins minerals (Ca, Zn, B) at different time intervals for species significantly included review. Further molecular studies need be proposed study actual mechanism through function genesand biotechnological approaches can followed so resistant varieties produced