*3.3. Cracking Index*

The cracking index (CI) was determined in the first sub batch of cherries according to the method of [34], and modified by [15]. For this, the 150 cherries were divided into three replicates of 50 fruits and immersed in 2 L containers filled with distilled water (20 ± 1 ◦C). After 2, 4, and 6 h, the fruits were observed for macroscopic cracks. At each time, cracked cherries were removed and counted, and fruits without cracks were re-incubated. The CI was calculated as follows:

$$\text{CI} = ((5a + 3b + c) \* 100) \text{/} 250 \tag{1}$$

where *a*, *b*, and *c* represent the number of cracked cherries after 2, 4, and 6 h of immersion, respectively.

The crack type (CT) incidence (%) was also determined and expressed as the number of cracks of a particular type (SCR—stem cavity region, SSR—stylar scar region or CR—cheek region) compared to the total number of cracks.
