Cracking is the term used to describe the phenomena of surface or tissue cracking at a variety of degrees depending on varietal susceptibilities, nutritional inadequacies, and environmental factors. Fruit cracking is one of the main quality issues, and research on the status of the nutrient calcium has shown that it plays a role in the physiological process of cellular adhesion loss. Although various external factors classified as environmental circumstances (e.g., drought, high temperature, excessive water, and strong sun radiation) have been proven to be crucial for cracking resistance, calcium represents the most researched internal factor involved in tissue cracking. Its management is focused on maintaining balanced mineral availability throughout the initial phases of fruit formation. Although the thresholds and distribution ranges causing the disorder have not been determined for each commodity, it is possible that silicon and boron, which are essential to the formation of cell walls, were also involved in cracking. In order to manage this mineral deficiency, a combination of weather patterns and crack-resistant genetic material is required. Simply using mineral supplements has not increased structural minerals or prevented cracks