Ultraviolet light and visible spectrum radiation can damage packaged and processed foods, causing fading and accelerating the decomposition process. The most damaging portions of the visible spectrum are the yellow and green wavelengths, which most fluorescents tend to emit in higher proportions than the other colors. This imbalance can distort the natural colors of food, making processed food look unappealing while also exposing it to the risk of spoilage.
Promolux LEDs emit a more balanced range of wavelengths, including more of the red and blue wavelengths and more moderate levels of the yellow and green wavelengths, and minimal levels of ultraviolet radiation. As a result, packaged and processed foods have a much longer shelf life when they are displayed under Promolux true color definition LEDs.
Light is a factor in initiating the chemical processes that change the color and flavor of food and cause nutrients to degrade. Carotenoids, the lipid soluble pigments that give fruits and vegetables red and yellow colors, oxidize and degrade in stored and processed foods at rates determined by the length of exposure to light and heat. Lipid oxidation, a process which causes fats to degrade and turn rancid, is initiated and accelerated by light and temperature, and can cause the quality of stored and processed foods to deteriorate.
Promolux LEDs emit low levels of the damaging radiation that can cause food to spoil and become discolored. Under Promolux lights, processed foods have a longer shelf life.