Pre-cooling is a vital post-harvest operation in production and supply chain management in agribusiness because it removes field heat from freshly harvested produce and slows down physiological processes such as respiration, transpiration, and microbial growth. Effective pre-cooling helps maintain quality, extend shelf life, reduce post-harvest losses, and ensure that the produce reaches distant markets in acceptable condition. Since fresh fruits and vegetables are highly perishable and sensitive to temperature variations, the selection of an appropriate pre-cooling method depends on the type of commodity, scale of operation, cost considerations, and the logistics of the supply chain. Room cooling is one of the simplest and most widely used methods of pre-cooling. In this method, harvested produce is placed in a refrigerated room where cold air circulates around the containers. The cooling occurs gradually as the surrounding air removes heat from the produce. This method is suitable for commodities that are less perishable or that do not require rapid cooling, such as potatoes, onions, and citrus fruits. However, room cooling is relatively slow and may not be effective for highly perishable items like leafy vegetables or berries. From a supply chain perspective, room cooling is economical and easy to manage but may not provide the rapid temperature reduction required to maintain optimal quality in long-distance distribution. Forced-air cooling improves upon room cooling by using fans to draw cold air through stacks of packed produce. The air is forced through vents or perforations in packaging, ensuring more uniform and faster cooling. This method is particularly suitable for fruits like apples, mangoes, and capsicum. It significantly reduces cooling time compared to simple room cooling, thereby maintaining product freshness and reducing shrinkage. In organized agribusiness supply chains, forced-air cooling is commonly used in packhouses before dispatching produce to cold storage or refrigerated transport systems. Hydro-cooling is another effective method in which chilled water is used to remove heat from produce. The produce is either immersed in cold water or sprayed with chilled water. Water