Tomato production under controlled environmental conditions presents challenges due to the selective permeation of solar radiation within enclosed structures or the limited wavelengths produced by artificial light sources. Despite these challenges, growers increasingly opt for such production systems due to the enhanced uniformity and yield of fruit compared to open-field cultivation. However, controlled environment conditions, particularly greenhouses, often limit specific wavelengths of light, including blue and UV-B radiation. This limitation has the potential to alter flavor and overall fruit quality. Therefore, the present investigation examined how supplemental blue and UV-B light, independently and in combination, influence the levels of amino acid–derived flavor compounds, particularly those derived from branched-chain and aromatic amino acids, in two tomato varieties, Plum Regal (PR, commercial) and TAM HOT-Ty (THT, Texas A
