Abstract: A study on fruit-cracking characteristics of Zizyphus jujube‘Lingwuchangzao’is made to provide a theoretical support for its production practice. We collected a batch of 10- year Zizyphus jujube ‘Lingwuchangzao’from the field and adopted the fruit soaking method to measure water absorption, water absorption rate, fruit cracking rate, cracking index for the fruits with different pigmentation degrees and sizes. The results showed that with the soaking time extended, the water absorption and water absorption rate tended to decline, while the fruit cracking rate and cracking index showed a rising trend. The total water absorption, fruit cracking rate and cracking index of the totally red jujubes was higher than the 75% ones’, while the totally red jujubes cracked severely, whose cracking index was 1.49 times of the 75% ones’. Among the four size classes of Zizyphus jujube‘Lingwuchangzao’, the ranking of the total water absorption was the first-class, the second-class, the third-class, and the fourth-class. In addition, the cracking rates of the third-class and the fourth-class jujubes were higher than that of the first-class and second-class jujubes’, while the firstclass jujubes’ cracking index was the highest, which was 0.664. Viewing from the experiment data, fruit cracking and water absorption were closely related, and the first 24 h was the critical period for water absorption. In additional, the totally red fruits’water absorption and fruit cracking rate were very considerable.