Vitabeam produced their first LED light bar, which emits a combination of light wavelengths called VQe (Vitabeam Quantum energy). The wavelengths are all safe for human exposure and have properties that allow Vitabeam's technology to contribute to many different global markets.
The patented combination of light wavelengths has 2 abilities. Firstly, VQe interacts with plants to directly stimulate photosynthesis, increasing growth and yield, and delaying cell senescence in harvested produce to prolong freshness, and secondly, VQe actively kills bacterial and mould pathogens, improving the health of plants, and minimising the microbial load on fresh food, extending its shelf-life.
Vitabeam's technology is designed to benefit the food sector at every stage of the food supply chain, from grower, to packer, to retailer, to home consumer. In the growing stage, the light bar, called the Vitabeam VQe MaxStrip, is a supplementary grow light. It can easily be retrofitted into any existing setup, making it an excellent option for growers looking to optimise their grow.
The MaxStrip supercharges plants by supplying them with specific wavelengths of light, not emitted by any other grow lights, that maximise plant growth and yield. At the same time, the MaxStrip protects the plant from bacterial and mould pathogens, ensuring the plant stays healthy and the produce stays clean. This chemical-free method of pathogen killing allows growers to reduce their usage of pesticides and other chemicals, meaning they can produce clean, safe, chemical-free, residue-free food.
Once harvested, produce can be treated using Vitabeam's high-powered sterilising technology, called the Steril Max, which combines VQe with UV. Whilst UV is often used for sterilisation purposes, the UV wavelengths cannot penetrate the surface of an object, limiting its effectiveness. VQe is able to penetrate into the food, meaning the combined usage of UV and VQe provides a more effective cleaning treatment than UV alone. This thorough cleaning treatment eliminates the need for washing produce with chemicals such as chlorine, ensuring that consumers are provided with the safest, cleanest food possible. This technology can be used for fruit, vegetables, meat, fish, and seafood to ensure they are pathogen-free, extending their shelf-life, and thereby reducing food waste.
For more information: