In the fruit export trade, the period from orchard harvesting to container loading is a critical window that determines fruit quality. Among all the steps involved, the most important one is "pre-cooling".

Pre-cooling refers to the process of rapidly reducing the fruit's core temperature to an appropriate range before it is packed and shipped. Why is this necessary? Because after harvesting, fruits continue to respire, releasing heat and ethylene gas. If not cooled down in time, fruits will ripen too quickly or even rot, significantly shortening their shelf life.

Common pre-cooling methods include:

Forced Air Cooling: Using cold air to quickly remove heat from the fruit surface

Hydro Cooling: Using cold water to wash the fruit, achieving very fast cooling

Vacuum Pre-cooling: Suitable for leafy vegetables and berries, providing the most uniform cooling effect

Shanghai Chengyue Import and Export Group Co., Ltd. strictly implements pre-cooling procedures in every batch of exported fruit, working closely with origin partners to lock in freshness from the source. Only scientifically pre-cooled fruit can withstand the challenges of cross-ocean transportation and reach our customers in optimal condition.