The main heat transfer mechanism used for cooling produce is:

Correct option is C

The primary heat transfer mechanism for cooling agricultural produce is Conduction and Convection, where heat is transferred from the produce to the surrounding cooling medium (e.g., air or water).
(a) Radiation: Transfers heat through electromagnetic waves.
(b) Evaporation: Refers to water loss cooling, not primary in produce cooling systems.
(d) Reflection: Has minimal role in cooling produce.
Important Point: Effective cooling methods (like forced-air cooling or hydro-cooling) rely heavily on conduction and convection.