Glossary

Hydro-cooling is removing field heat from produce with suitably controlled cool water. With mangoes, water sanitation, fruit condition, exposure time, and temperature are important because contaminated water can spread decay and excessively cold treatment can injure sensitive fruit. It is not the same as a hot-water quarantine treatment and does not replace one. A commercial cooling process needs validation for the crop and handling system; plunging every freshly picked mango into ice water is not a generally safe quality recommendation.