SCOTT BAUER / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY SCOTT BAUER / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY
Editorial use only.
Tomato ripening research. Scientists studying the effect of various N-glycans (sugar molecules linked to the amino acid asparagine) on the ripening of tomatoes. Low concentrations of the chemicals speed up the ripening process, but high concentrations slow it down. This research was performed for the United States Department of Agriculture.
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