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Purdue University hypothesized that because of the minimal amount of sunlight and the did-you-know-caucasian-babies-skin-MASTERglass 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.