After roughly 72 hours in the fridge the pea greens started showing very subtle signs of softening/wilting. I did a taste test of the greens harvested 72 hours ago versus harvesting and eating live greens. The 72 hour greens tasted a bit more grassy, the live harvested tasted sweeter and were crisper in comparison. The obvious benefit of the 72 hour refrigeration is more time window before consumption, while the tray could then be used to grow even more in that time period. The downside is slightly wilted greens, refrigeration required, and clam shell packaging.

Here's the previous post if anyone wants more context to the experiment: https://lemmy.world/post/47253866

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[–] jaykrown@lemmy.world [S] 1 point 5 months ago

Thanks, I also like the idea the customer is "investing" in the idea, such that the initial cost is higher, and they get a reduced price on future orders as a reward for returning the tray. The funny thing being that I'd make more profit if it they don't return it, so it's a genuine benefit to the customer to return it. We'd clean it as well.

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