I sold them a tray of live daikon radish microgreens and they haven’t used it yet. They are still alive and even a week later, when harvested will be perfectly fresh. Simply swapping the water in the bottom tray once every two days is all they’ve had to do, placed near a window. This hasn’t required any refrigeration at all. I think they are basically locked in stagnation because they’re nutrient deprived, but have enough just to survive at this stage. As far as product shelf life goes, this is pretty amazing.