How to recognize and correct the damage caused by water stress in fruit

Water stress is a physiological disorder caused by an imbalance between the amount of water a plant loses and the amount of water it can absorb and transport to its tissues. The problem arises primarily when water availability in the soil is insufficient, although it can also occur when roots are damaged, the soil has poor drainage, there is high salinity, or environmental conditions cause water loss exceeding the plant's absorption capacity. When available water decreases, the water potential of the soil, and subsequently that of the plant tissues, is reduced, hindering the maintenance of cell turgor. The plant responds by partially closing its stomata to decrease water loss through transpiration, but this response also limits carbon dioxide uptake and can reduce photosynthetic activity. In prolonged situations, the plant redistributes its resources and prioritizes the survival of essential organs over the development of flowers and fruit. Developing fruits have a high water demand and can be particularly affected when there are significant fluctuations between dry periods and abundant rainfall. Prolonged drought can lead to reduced growth, while rehydration following a period of water deficit can cause rapid tissue expansion, which may lead to cracking in certain fruits. The severity of the problem depends on the duration and severity of the deficit, the species and variety, the phenological stage, the soil's water retention capacity, the depth and health of the root system, and temperature and atmospheric demand conditions. There is no infection, reproduction, or spread of a causal organism; therefore, there is no biological transmission process similar to that of a disease caused by fungi, bacteria, or viruses.