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Tomato ripening research

Tomato ripening research

G350/0768

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Credit

SCOTT BAUER / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY SCOTT BAUER / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY

Restrictions:

Editorial use only.

Caption

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.

Release details

Model release not available. Property release not required.

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