Purdue University hypothesized that because of the minimal amount of sunlight and the glass blocking ultraviolet (UV) properties, tomatoes grown in greenhouses were not receiving the necessary volume of UV light.
Grew tomatoes in conventional greenhouse, outdoors during the summer and in a greenhouse lit with UV light – those that grew without UV light were deemed the ‘control group’.
Participants rated tomatoes from 1 to 9 on aroma, sweetness, acidity, aftertaste, texture and their overall experience with the fruit.
The outdoor tomatoes received a 6.61, the controlled group was given a 5.67, but the tomatoes in growing with artificial UV light received a 5.67.
These results suggest it is possible to enhance their flavor.