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.

1. Introduction

Pears, belonging to the genus Pyrus (Rosaceae, Pyrinae), are economically important fruit trees grown worldwide, with over 90 countries producing them (FAOSTAT). China, Argentina, Turkey, Italy, South Africa, South Korea, the Netherlands, Belgium, Spain, Taiwan, India, and the USA are the major countries that produce pear fruits [1,2]. They are grown primarily in Asia, accounting for more than 70% of global production. Pears are one of the oldest plants cultivated by humans and the second most popular fruit worldwide, after apples. The global production of pears for 2021–2022 is anticipated to reach over 1–23 million tons. Fresh pear fruit is consumed globally and is also found in processed products such as drinks, candies, preserved fruits, syrups, jams, cakes, and ice creams. There are more than 4000 varieties of pear. However, only a few are marketed with different tastes and textures. In East Asian countries such as China, Korea and Japan, the Asian pear (Pyrus pyrifolia) is predominantly cultivated.

A pear is a pome fruit, where the thalamus forms a fleshy part. In most cases, flowers of the same pear variety are self-incompatible, necessitating the use of another variety as a pollinator. Pear fruits differ, and they are recognized for their texture. Some varieties of pear fruits have a typical gritty texture because of the presence of stone cells. Stone cells have thick cell membranes with little space inside and are responsible for the poor ripening of pears on the tree. However, these cells have been removed from most contemporary varieties to improve their texture. Therefore, it is necessary to breed and cultivate new varieties to produce fruits with a better taste, a juicy texture, a high production rate, and disease resistance. Furthermore, recent export trends indicate high amenability in supply and demand for Asian pears in international markets, resulting in high prices for these pears [2]. However, fruit cracking in new and developed varieties during their growth and development is a serious problem for the pear fruit industry, causing significant losses in economic yields and commercial value [3,4,5]. Cracks are distinguished by their position and size as cuticle, micro, and flesh cracks [4,6].

Fruit cracking is a major physiological disorder that adversely affects pear production and quality. Cracked fruits are more vulnerable to fungal and bacterial infection. As a direct consequence, the fruit loses its economic value and is no longer recommended for consumption or processing. The cracking of pear fruit is a significant issue for new varieties such as Mansoo and Whasan, and the severity of the problem depends on rapid changes in soil water potential, weather, fruit growth, and cultural practices [3,4,5]. Both external and internal factors can lead to fruit cracking. External factors include agronomic and environmental factors, water imbalances, frost injuries, and temperature changes between day and night during fruit growth and development [7,8]. Internal factors include the uncoordinated internal growth of fruit, the cultivar variety, and genetics. In addition, fruit cracking has been linked to inadequate nutrient uptake and deficiencies in B, Ca, Zn, and potash [9]. Fruit cracking at maturity results in significant commercial losses. Several horticultural practices, including the application of growth promoters, micronutrients, a balanced water supply, and mulching, have been suggested to manage fruit cracking [7,9,10].

Numerous studies have been carried out into the probable reasons and control of fruit cracking in various fruits, but research on the causes and management of fruit cracking in pears is still limited. Therefore, we attempted to compile all the scattered information on fruit cracking in pears to assist researchers and experts working in this area. In this review, we endeavor to provide an overview of the factors responsible for fruit cracking in pears, and strategies that can be employed to control it.

2. Induction of Cracking and Factors Responsible for Pear Fruit Cracking

Fruit cracking cannot be attributed to a single reason, and it is difficult to conduct in vitro studies on fruit cracking in controlled conditions due to a lack of experimental methods to induce cracking. However, Byers et al. [11] induced water uptake and cracking of ‘Stayman’ apples in a laboratory setting by submerging the fruit in nonionic and anionic surfactant–water solutions. The authors suggested that submerging apples in X-77 solution might help predict fruit cracking under field conditions.

Fruit cracking is a severe disorder that diminishes fruit quality, shelf life, and market value, and enhances susceptibility to microbial infections. Cracking is a symptom of fruit surface fractures and is encountered in pears [4]. Pear fruit cracking typically occurs during the early or late stages of growth and ripening. Micro- and macro-cracks develop on the fruit surface. Figure 1 depicts cracks developed in the fruit at early and later stage of growth, as well as micro- and macro-cracks formed on fruit. Common causes of fruit cracking are related to cultivar genetics, environmental factors, soil and water availability, and nutrient deficiencies during fruit growth and development (Figure 2).

2.1. Physiology of Pear Fruit Cracking

Fruit cracking is a physiological disorder that occurs during fruit development. Cracking is the result of the split of the peel surface and the outer flesh around the calyx during cell enlargement [5]. Fruit cracking in pears can occur across the entirety of the fruit’s surface. Pear fruit mostly have scattered clusters of stone cells, partially lignified on the flesh [12]. This cluster of stone cells appears 7–20 days after full bloom (DAFB) and develops between 30–60 DAFB, causing flesh cells to expand and begin to split internally [12,13]. Pears also possess enlarged cork layers, appearing during the late stage of fruit growth, which causes weak elasticity and a loss of vitality in the tissue [13,14], and is a possible reason for cracking. Choi et al. [5] reported the process of fruit cracking in ‘Whasan’ pears at an early stage of growth. They observed that fruit cracking in ‘Whasan’ pears occurs due to the advanced completion of rapid cell division, inducing the formation of cork cells, with large clusters of stone cells, which are responsible for the earlier occurrence of internal cracking. Generally, fruit cracking is initiated by the arrangement of epidermal cells and sub-epidermal cells, and the thickness of the cell layer. Zhang et al. [15] observed that the cracking rate in grapes was higher with tightly arranged epidermal cells as compared to loosely arranged varieties.

2.2. Cuticle and Fruit Cracking

Fruit cracking is a physiological disorder it mainly occurs because of physical failure of the cuticle or skin due to stresses and heavy rains [16]. The cuticle plays an important mechanical role and its resistance contributes to reduce fruit cracking [17]. The cuticle is synthesized by the epidermal cell layer and is mainly composed of cutin and wax lipids. The barriers provided by the cuticle keep the fruit in an adequate physiological state by regulating the gas and water exchange while maintaining fruit integrity [18]. The thickness of the cuticle varies among fruits and species, as well as during growth and development. The cuticles of some fruits, including mangoes, pears (Pyrus communis), and apples, are far thicker (~14–21 μm) or can extend through the apoplast of multiple cell layers [19]. Therefore, the production of high-quality fruits with a suitable shelf life requires an undamaged cuticle to be maintained throughout the entire growth and development phase, and the harvest and storage periods. A high number of genes and genomic regions responsible for the control of cuticle traits, such as the amount of cuticle and its components, cuticle thickness, and so on, have been identified in different fruits species [20]. Therefore, to avoid fruit cracking in pears, the roles of the cuticle and cuticle traits need to be considered while developing fruit-cracking-resistant varieties through breeding programs.

2.3. Plant Cultivars, Genetic Factors, and Fruit Cracking

The genus Pyrus comprises 22 primary species. However, only a few species, such as P. communis, P. pyrifolia, P. ussuriensis, and P. bretschneideri, have been utilized for fruit production [21]. The genus Pyrus is divided into two native groups based on its original distribution: occidental, and oriental. P. communis is an occidental and a significant cultivar grown extensively throughout Europe, North and South America, Africa, and Australia [22]. Similarly, the oriental pear varieties such as P. pyrifolia, P. ussuriensis, P. bretschneideri, and P. sinkiangensis are widely cultivated in Asia [23]. P. pyrifolia is the major species cultivated in Southeast Asia, China, Japan, and Korea [22,24]. The ‘Niitaka’ pear (P. pyrifolia), a Japanese pear variety, is grown in over 80% of Korean pear orchards. The ‘Niitaka’ is a crack-resistant cultivar; however, it is susceptible to various diseases, such as scab, pear rust, pear necrotic spots, and diseases caused by the apple stem grooving virus [4,25,26].

Susceptibility to fruit cracking is believed to be genetically determined; Cuartero et al. [27] revealed that genetic characteristics determine fruit cracking. Different cultivars exhibit varying degrees of susceptibility to fruit cracking [28]. Multiple genes are involved in controlling fruit cracking [29]. The traits that cause fruit cracking can be passed on to offspring through inheritance, and the severity of cracking can vary considerably between different varieties. Some genes related to cell walls play a role in apple fruit cracking [30]. Expansins are cell wall proteins that encourage wall weakening and loosening during cell expansion under expandable stress [30]. Expansin genes regulate and express themselves differentially during fruit development. Heng et al. [31] evaluated the expression of expansin genes in the P. bretschneideri Rehd. cultivar and observed that enhanced expansin gene expression leads to microcracks on the pear fruit’s surface. Additionally, fruit cracking is related to the distribution of wax layers on the fruit surface. A higher wax layer significantly improves resistance to fruit cracking [32]. Wu et al. [33] investigated the fruit cuticle waxes of the Asian pear cultivars Kuerle, Yuluxiang, and Xuehua, and discovered that the genes KCS20 and KCS9 played significant roles in the wax metabolism in pear fruit. Furthermore, they demonstrated the contribution of cuticular wax to Alternaria rot resistance in pear fruits. These findings indicate that fruit cracking in pears is genetically controlled and independent of other factors. Therefore, an investigation of genes that regulate fruit development is necessary to breed improved crack-resistant fruit cultivars.

2.4. Water Content of Soil and Plants

The water level of the soil and water on the fruit’s surface play a significant role in fruit cracking. Fruit cracking in pears mainly occurs due to an imbalance in the soil water and plant water status, especially in the monsoon season, with repeated heavy rainfall after an arid period, as pears may be sensitive to these variations [34,35]. Fruit cracking has frequently been observed in many ‘Whasan’ pear orchards located in different topographic areas that are subjected to the influence of the monsoon climate [5] because, during droughts, xylem and phloem develop rigid tissues and lose their capacity to expand and divide. If the water supply increases following a dry spell (April–May), the meristematic tissue rapidly resumes growth, whereas the strengthened tissue does not, thus rupturing the tissues due to their differential growth rates. Retarded transpiration and an abundance of water supplied to the areas of hypertrophy may make a considerable contribution to lenticular hypertrophy. If plants have previously experienced severe water stress, heavy summer rains (June–August) can cause fruit cracking. Fruit cracking in ‘Whasan’ pears occurs due to high levels of precipitation and the rapid fluctuation of soil moisture after dry conditions, increasing the water potential in the fleshy cells and the turgor pressure in the cork and stone cells which have less elasticity, inducing fruit cracking [5]. In addition to excessive water absorption by the roots, the osmotic absorption of water through the skins of various fruits, including apples, peaches, and cherries, contributes to cracking [9]. Multiple factors associated with the water balance can cause cracking. The water potential of the fruit generates the force that causes a crack, and the cell wall and other structures must withstand this pressure for the fruit to be edible.

Aquaporins serve a crucial function in maintaining of water equilibrium and nutrient homeostasis. Aquaporins are integral membrane protein channels that help in the diffusion of water, and, in some cases, small solutes, across the biological membrane. The regulation of aquaporins is important and associated with tolerance to stress conditions [36,37]. Breia et al. [38] observed that increased water permeability in sweet cherries is mediated by aquaporins in more susceptible cultivars. Li et al. [39] discovered that several aquaporin genes, such as LcAQP, LcPIP, LcNIP, or LcSIP, in Litchi chinensis Sonn are differentially expressed in cracked fruits compared to non-cracked fruits. Recently, Lopez-Zaplana et al. [40] reported the involvement of aquaporins in the regulation of melon fruit cracking. They observed that aquaporins CmPIP1s, CmTIP1;1, CmNIP2;2, and CmNIP5;1 are involved in cracking and can be regulated by adding Ca, B, or Zn. In the case of pears, Shi et al. [41] observed that the aquaporin gene PIP1 is regulated by salicylic acid and ethylene during fruit development. However, further studies about the role of aquaporins in pear fruit development may pave the way to controlling fruit cracking.

2.5. Nutrient Status

As commercial crops, pears require both micro- and macro-nutrients to achieve adequate growth, development, and productivity. Qiu et al. [42] reported a correlation between fruit cracking and endogenous hormones or mineral nutrients (Ca, Mg, and B) in litchis. Fruit cracking mainly develops due to a deficiency in mineral nutrients [30]. Marschner [43] identified Ca as the most important element for fruit quality. Ca is essential for multiple essential functions in plant physiology, primarily because of its role in the structural integrity and stability of the cell walls and middle lamella. Ca acts as a bridge between pectin molecules and improves the integrity of cell membranes through phospholipid bonds. In addition, it acts as a secondary messenger in stress signaling processes [44,45]. Ca deficiency is the main cause of fruit cracking in lemons [46], litchis [47], figs [48], pomegranates [49], and many other fruit crops [7]. Choi et al. [5] investigated the nutritional status of intact and cracked ‘Whasan’ pear fruits and observed that cracked fruit contained lower concentrations of Ca; moreover, pectin was more water-soluble in the flesh or peel of the cracked fruit than that in the intact fruit. In addition, the peels of cracked fruits had lower amounts of other nutrients, such as total nitrogen, phosphorus, potassium, calcium, and magnesium, than those of intact fruits. Micronutrients, especially boron, are vital for regulating fertilization and development [50]. Jana [51] suggested that the combined effects of boron and putrescene reduce fruit cracking in Asian pears. Similarly, Wojcik and Wojcik [52] found that spraying B before bloom and postharvest increases pear yields and improves the fruit’s shelf life. A deficiency in nutrients such as calcium, boron, zinc, and potash is directly linked to fruit cracking in pomegranates [9]. Nutrients such as calcium, potassium, zinc, copper, manganese, and molybdenum are required in the physiological processes of fruit growth and development, and deficiency in these nutrients during the growth period results in fruit cracking [53]. Boron, an important micronutrient, helps in the regulation of fertilization and proper fruit development [9]. The role of boron in the extension of cell walls through the building of pectins, as well as in the enhancement of indole-3-acetic acid (IAA) and water uptake, helps to reduce the percentage of fruit cracking [9]. Zinc also plays an important role in the regulation of water absorption and is essential for the activities of different enzymes involved in photosynthesis and the metabolism of carbohydrates [54]. Silicon fertilization reportedly reduces fruit cracking in tomatoes and increases production yields [55]. The application of silicon has beneficial effects under abiotic stress conditions, such as salinity, the presence of heavy metals, high and low temperatures, water flooding, etc. Silicon plays a significant role in increasing the photosynthetic rate, cell division, the number of pigments, the absorption and transport of water, and root growth, as well as improving tolerance against biotic and abiotic exertions [56].

2.6. Environmental Factors

Environmental factors influence plant growth considerably, compared to geographic distribution [57]. Therefore, the effect of the environment on plants was observed during all stages of plant growth. Climatic conditions play a crucial role in determining the growth and quality of fruits [58]. Environmental factors, such as light, temperature, humidity, fruit bagging, trailing systems, and disease incidence, influence pear fruit cracking. Air temperature, wind speed, relative humidity, canopy temperature, and fruit surface temperature have also been considered as potential causes of fruit cracking [9]. Light is essential for photosynthesis as it allows plants to produce chemical energy for growth. Every metabolic process in a plant requires a specific range and duration of light. If this range is maintained, plant growth and function may be enhanced [59]. Fruit cracking also depends on the duration of the light received during fruit development. Choi et al. [3] observed that fruit cracking in the Mansoo cultivar was severe with shorter sun exposure than with longer sun exposure and continuous light, presumably because gene expression and plant metabolism are regulated by the quantity and quality of light received by plants, and its interception affects fruit growth and productivity [60]. A training system that controls plant size, shape, and growth direction should be considered to prevent fruit cracking in pears. Choi et al. [3] observed that fruit cracking occurred more frequently in trees with a pergola training system than in those with a Y-trellis system. Temperature is a critical factor determining plant growth and productivity; however, sudden decreases in temperature during the blooming period of pears can have severe consequences on fruit bearing and stimulate fruit cracking. Frost stress during early spring or late autumn and low temperatures have a significant effect on plant growth and cause crop production loss. Pear fruit cracking occurs during fruit development because of frost damage during the blooming period. The susceptibility of cultivars to disease is also considered to be an important factor for fruit cracking in pears. The Niitaka variety is resistant to fruit cracking; however, Won et al. [24] reported that severe lesions from scabs cause fruit cracking. These results suggest that, although the cultivar is resistant to fruit cracking, its susceptibility to different diseases can lead to fruit cracking.

3. Control of Fruit Cracking

Fruit cracking can be controlled or reduced by various orchard management practices; however, their effectiveness varies considerably among fruits, cultivars, growing conditions, and seasons. Various practices have been reported to control fruit cracking in different crops (

Table 1. Management of fruit cracking in different fruit crops.

Control Treatment	Fruit Crop	Reference
Gibberellin tapes were tied at the calyx ends (‘Kosui’ only) or peduncles about one month after full bloom.	Japanese pear ‘Kosui’ and ‘Niitaka’	[61]
Copper–calcium spray	Sweet cherry (Prunus avium)	[62]
Application of Ca	Cape gooseberry	[63]
Foliar application of pacloputrazol	Pomegranate (Punica granatum L.)	[64]
Fertilizer application of NPK + Ca(NO3)2	Nova mandarin (Citrus reticulate)	[65]
Spraying proline and tryptophan during full bloom and after four weeks	Pomegranate	[66]
Application of naphthaleneacetic acid	Lemon	[67]
Spraying of boron	Pomegranate	[68]
Application of Ca	Litchi	[69]
Foliar and fruit application of Ca nano-fertilizers	Pomegranate	[49]
Application of K2SO4 and CaCl2	Eureka lemon	[46]
Treated with a mixture of gibberellic acids 4 and 7 (GA4 + 7) and the cytokinin 6-benzyladenine (BA) early in fruit development	Apple	[70]
Application of K, Ca, and Mg	Citrus	[71]
Foliar Application of humic acid, Calcium–Boron and kaolin during water stress	Pomegranate	[72]
Foliar application of microelements (B, Cu, Fe, Mn, Mo, and Zn)	Melon (Cucumis melo L.)	[73]
Foliar spraying with gibberellic acid	Pomegranate (Punica granatum L.)	[74]

). Despite the advances in our understanding and awareness of fruit cracking in different fruit crops, the specific source or cause of the problem remains unclear, and effective control methods are unavailable. To reduce loss or control fruit cracking, fruit growers use various strategies, such as planting crack-resistant cultivars, reducing irrigation, protecting fruits with paper bags, spraying nutrients, nano fertilizers, hormones, and chemicals, installing different training systems, and choosing orchard sites according to soil conditions.

3.1. Cultural Practices

Like any other fruit crop, pear trees require sufficient water, especially during fruit growth and development. Water directly affects the fruit size and peel thickness. When dry, the peel becomes thick and hard, making it more susceptible to breakage. The soil water potential is crucial for fruit development, growth, and the prevention of cracking in the orchard, and it mainly fluctuates because of precipitation. Generally, fruit expansion occurs during repeated spells of heavy rainfall; a dry period during early cell enlargement accelerates the loss of cell wall elasticity, and internal turgor pressure leads to fruit cracking [75,76]. However, to protect susceptible fruits from cracking, orchard floor management should be implemented to prevent rapid fluctuations in soil moisture [5]. Drip irrigation, mulching with organic and inorganic sources, compost or manure application over the soil, green manuring, and growing cover crops are desirable practices for conserving soil moisture by reducing evaporation and protecting the soil from heat and sunlight, and making adequate use of the available water. In orchards, bagging and shading protect the fruits from direct sunlight. Direct heat causes excessive evapotranspiration from the fruit surface, resulting in excessive moisture loss. Bagging pears at the early stage of fruit growth prevents fruit cracking [3]. Bagging is also helpful in preventing cracking, protecting fruit from insects or pests, and improving fruit quality [77].

3.2. Plantation of Genetically-Improved Cultivars

The environment has a significant impact on gene expression, and the ability of plants to survive and prosper in their respective environments directly correlates with their level of adaptability. When planting an orchard, it is necessary to select cultivars that are resistant or tolerant to fruit cracking and other diseases and suitable for the environment. A large number of variations concerning fruit development and maturation are observed in pear germplasms. Researchers have identified the genes responsible for the cracking of fruits in several crops [31]. Therefore, it is necessary to investigate the genetic relationship between cracking and pear fruits. Breeding and genetic engineering should be effectively used to develop crack-resistant varieties.

3.3. Nutrient and Plant-Growth-Regulator Sprays

Nutrients are essential for the optimal growth and development of plants. The success in obtaining the maximum yield from an orchard can be described in terms of the quantity and stage of nutrient application. Both macro- and micro-nutrients perform vital functions in plants. The foliar application of macronutrients such as Boron (B), Calcium (Ca), and Zinc (Zn) is very important for reducing the incidence of fruit cracking, as has been shown by various studies in different plants [38,46,49,78]. B is an essential nutrient that is mainly involved in the formation of cell walls; therefore, under B-limited conditions, B application helps to stimulate the synthesis of new cell walls and promote optimal fruit growth by maintaining the internal and external pressure of the fruit. Furthermore, Ca plays an important role in the stabilization of membrane systems and increases the rigidity of middle lamella and cell wall [79]. Breia et al. [38] also observed that Ca regulates the expression of aquaporins and prevents fruit cracking. Zn is also an essential element for the normal and healthy growth of plants. Zn is the only metal that is required by all six classes of enzymes (oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases) [80]. Zn plays an important role in the maintenance of the integrity and function of cellular membranes by controlling the generation and detoxification of reactive oxygen species. Zn also acts as an inhibitor for aquaporin activity, resulting in lower water uptake and reducing the internal pressure of cells [81,82].

Micronutrients, especially Ca and the growth hormone gibberellin, are reported to reduce fruit cracking in pears [61]. Singh et al. [9] suggested that application of some growth regulators and mineral nutrients such as NAA, CaCl₂, boric acid, and ZnSO₄ at the early stages of fruit growth in pomegranate trees had a positive influence on decreasing the fruit cracking percentage and improving fruit quality. Similarly, foliar or fruit spraying with growth regulators and microelements, such as B, Cu, Ca, K, Mg, Fe, Mn, Mo, Ca (NO₃)₂, and Zn, at various stages of fruit development, reduces fruit cracking in various crops [9,46,49,61,62,63,64,65,66,67,68,69,70,71,72,73,74]. The addition of Ca in the mixture plays an essential role in preventing fruit cracking. These findings suggest treating fruits with growth-regulating agents to manipulate the growth cycle and reduce susceptibility to growth-induced cracking. The foliar spraying of growth regulators and micronutrients could help to improve quality and reduce fruit cracking in pears. Recent progress in nanotechnology reveals that using nanomaterials in agriculture may help to improve productivity. Moreover, nanofertilizers and nanonutrients can be useful in reducing fruit cracking. Davarpanah et al. [83] studied the effects of foliar fertilization with nano-nitrogen and urea fertilizers containing nanoparticles (nN) on pomegranates, and observed that the fruit quality and yields were improved. Further, they reported that [49] foliar treatment with the nano-calcium fertilizer decreased fruit cracking considerably in pomegranates, as compared with the control treatment. Several studies confirmed that nanoparticle-based fertilizers have the potential to promote the yield and quality of several crops under different biotic and abiotic stress conditions [84]. However, the application of nano-based fertilizers to prevent fruit cracking is still in the early stages.

4. Future Prospects

Fruit cracking has been studied in numerous fruit crops. However, the detailed physiology and mechanisms of this phenomena are poorly understood. Although research has been conducted emphasizing certain factors that intensify cracking, the complete prevention of cracking remains inconceivable. Several factors are responsible for the cracking of pear fruits; however, they have not been well characterized, and reports on the factors responsible for the management of cracking at the field level are limited. Identifying and manipulating the key factors responsible for cracking is necessary to avoid or reduce fruit cracking in pears. A well-managed orchard with cracking- and disease-resistant cultivars can reduce pear fruit cracking. A consistent growth pattern and high level of productivity can be achieved through the timely and appropriate provision of macro- and micronutrients. The application of plant growth regulators facilitates uniform growth and high yields. Genetics plays an important role in plant growth and development; further research into the genetic aspects of pear fruit cracking is required. Optimal orchard establishment, layout, cultural practices, and appropriate management can reduce these economic losses. Good orchard management, advanced production technologies, and only the best plant varieties must be used to ensure profitability. Finally, the application of nanoparticle-based fertilizers during the early stages of growth can help to prevent fruit cracking at later growth stages.