If the vegetables are growing illuminated exclusively by blue light,
will they be different in taste from the vegetables which are growing
illuminated by, say, exclusively green light ? What would be the
(I presume that the chlorofylle in the plants needs to be illuminated
by the light of a certain wavelength or above, in order for the
chemical reaction of photosynthesis to take place. This will probably
result in different taste molecules been formed. That's all I know...)
Photosynthetic processes are very wavelength-dependent. Also involved
is the amount of time between bouts of photochemically-triggered
reactions that is available to do the 'bookkeeping' of flushing away
byproducts to keep their concentrations below dangerous levels and
replenishing the raw materials needed for the photosynthesis.
Here is just a glimpse at the complexity of the situation:
As to "taste", well, how educated is your palate?
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