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.
Nope, there's no where for the nutrition to go. It stays locked in the plant, harvesting and eating minutes after still gives you the best nutrition. It's much better than buying microgreens harvested from a day ago which lose a lot of nutrition over time the instant they're cut. Not to mention, if you harvested and put them in the fridge for a week, they'd be wilted no matter what and you'd have had to pay for refrigeration the entire time.
Oh definitely expect them to do better than fridge ones, but that wasn't the comparison I was making