In　this　work,　we　study　how　different　air-inflow　velocities　affect　the　apple-temperature　distribution　during　forced-convection　cooling　of　individual　apples　by　simultaneously　modeling　airflow　and　heat　transfer.　In　general,　an　increase　in　airflow　velocity　increases　the　cooling　rate　and　heat　transfer　fluxes　across　the　apple　surface　and　decreases　cooling　time.　The　results　show　that　a　reasonable　increase　in　cooling　rate　is　obtained　with　an　increase　in　airflow　velocity　to　2.5m/s;　any　further　increase　in　airflow　velocity　simply　wastes　energy　because　it　leads　to　a　relatively　low　increase　in　cooling　and　heat　transfer　fluxes　across　the　apple　surface.　By　comparing　the　temperature　simulated　with　and　without　accounting　for　respiratory　heat,　the　maximum　temperature　difference　is　approximate　to　0.033　K　during　cooling.　Therefore,　respiratory　heat　has　a　negligible　effect　on　the　temperature　variations　of　fruit.　The　model　was　verified　by　comparing　its　results　with　those　of　experiments.　The　predicted　results　are　consistent　with　the　measured　results.　Practical　ApplicationsTo　ensure　the　quality　and　safety　of　horticultural　products　and　extend　their　storage　and　shelf　life　across　the　entire　cold　chain,　a　critical　step　in　the　postharvest　cold　chain　is　the　rapid　precooling　after　harvest　to　remove　field　heat.　In　this　work,　we　investigate　how　to　improve　the　cooling　rate　and　minimize　the　cooling　time　during　forced-convection　cooling　of　apples.　In　addition,　the　effect　of　respiratory　heat　on　temperature　variations　of　fruit　is　also　studied.　This　research　provides　not　only　a　more　detailed　understanding　of　flow　distribution　and　temperature　variations　of　fruit　during　cooling,　but　also　a　reliable　theoretical　basis　for　minimizing　unnecessary　energy　consumption　during　forced-convection　cooling　of　produce.