In order to explore the influence of different soil moisture treatments in different orchards on Fuji apple fruit quality, we focused on the differences in appearance quality, screened the most suitable water control method used in production. With the Fuji apple variety ‘Yanfu 3’ as material, we divided soil water treatment into two groups: group 1 with LT1 (55%-65%), LT2 (65%-75%), LT3 (75%-85%) and group 2 LT4 (earlier stage 55%-65%, later 45%-55%), LT5 (earlier stage 65%-75%, later 55%-65%), LT6 (earlier stage 75%-85%, later 65%-75%), with physiological fruit drop as the node to divide the early and late treatment, and ordinary orchard management as the control (LCK). The soil water content and soluble solid content of fruit were determined, the crack index, coloring index and smoothness index of fruit were calculated, and the ultrastructure of fruit peel was observed by scanning electron microscopy. The results showed that: (1) compared with the control, soluble solid content of fruit treated by LT1, LT4 and LT5 increased by 13.4%, 15.2% and 13.1%, respectively. (2) The crack index of LT2, LT3, LT5 and LT6 fruits decreased by 49.8%, 19.8%, 49.8% and 30.1%, respectively. LT1, LT2 and LT5 increased the fruit coloring index by 3.4%, 14.0% and 17.4%, respectively. LT1-LT6 treatments increased fruit smoothness index by 50.4%, 150.4%, 125.6%, 45.2%, 175.9%, 100.8%, respectively. (3) The changes of peel microstructure showed that the instability before and after water control could lead to severe cuticle cracking, which was avoided by LT5 treatment. The cuticle thickness of healthy fruit was larger than that of split fruit. (4) The water potential of healthy fruit (-1.22 MPa) was significantly higher than that of cracked fruit (-1.44 MPa), and the water potential of fruit was negatively correlated with the occurrence of crack. In conclusion, appropriate soil water stress (65%-75%) can significantly reduce the incidence of fruit surface cracks and improve the fruit surface finish without affecting the edible quality of the fruit; In the late stage of fruit development, appropriate light water treatment will promote the accumulation of sugar and reduce the occurrence of cracks in the fruit; The occurrence of fruit cracks is related to the thickness of peel cuticle and fruit water potential. The greater the thickness and the higher the water potential, the less cracks occur. The apple fruits treated with LT2 and LT5 had both good edible quality and appearance quality.