Mango FAQ

Forced-air systems create a pressure difference that draws refrigerated air through the packages and past the fruit. Ordinary room holding may leave slow-cooling positions within a dense pallet. Verify product cooling under the actual stack arrangement. A fan operating nearby is not proof that air is taking the intended route through the cartons rather than bypassing them.

Direct water contact can transfer heat rapidly, but a facility also needs suitable water management, sanitation, handling, and integration with the rest of the process. Mango best-practice guidance identifies those practical constraints. Compare the complete system with the intended fruit and workflow. Cooling speed alone does not establish which method produces acceptable, traceable fruit at a workable operating cost.