Post-harvest storage is very important for the quality of the products; indeed, many compounds contain essential bioactive substances for humans, such as carotenoids or vitamins, but these substances are very perishable, and maintaining the nutritional value of a product depends mainly on storage conditions.

One of the advantages of using VGD LEDs is that you can use wavelengths of interest for a specific storage action or even when displayed on merchant stands.

From the bunch of flowers to the bunch of tomatoes, there is always an optimization factor with light that in most uses allows us to significantly reduce the waste of our favorite foods.

  • GMS
  • Logistics platforms
  • Primeurs
  • Matures
  • Senders

Cut flowers, Fruits and vegetables, …

  • Preservation of product qualities
  • Curing
  • Color stabilization
  • Optimization of visual rendering
  • Germicidal effect

Some examples of compatible solutions


  • Top culture lighting
  • The fastest and most economical to install
  • No wiring required
  • Installation and connection without tools
  • Ultra-homogeneous
  • High efficiency

  • Top culture lighting
  • Ultra-thin and light
  • μmol/€ unbeatable
  • Homogeneous and diffuse
  • Accompany natural light
  • Harvest or flowering boost mode

  • Release the locks
  • Accelerates cycles
  • Only multispectral luminaire that can illuminate from 1000 to 100mm distance with perfect homogeneity
  • Programmable channel by channel
  • No limit of use except your imagination
  • High performance and high guarantee
  • Avoid the drop in chlorophyll (basil, broccoli, microgreens, etc.)
  • Maintain (see increase) the nutritional quality (red cabbage, tomato)
  • Increase the colorimetry for more attractive products (cucumber, asparagus, strawberry, etc.)
  • Reduce the pressure of pathogens

Our various post-harvest tests in storage or even on merchant stalls have shown that certain spectral combinations act on conservation. It is interesting to see that, for example, Led VGD light can drastically reduce the loss of vitamin C when storing certain products.

Emilie LegastEngineer in plant physiology