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Total and Reduced Ascorbic Acid Levels in Rin and Normal Tomatoes.1

Authors:
Alfredo R. GonzalezDepartment of Vegetable Crops, Cornell University, Ithaca, NY 14853

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P. E. BrechtDepartment of Vegetable Crops, Cornell University, Ithaca, NY 14853

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Alfredo R. GonzalezDepartment of Vegetable Crops, Cornell University, Ithaca, NY 14853

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P. E. BrechtDepartment of Vegetable Crops, Cornell University, Ithaca, NY 14853

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Contributor Notes

Received for publication June 17, 1978. Paper Number 758, Department of Vegetable Crops, New York State College of Agriculture and Life Sciences. Ithaca, NY. This investigation was supported in part by funds from CONACYT (Mexican Government).

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper must therefore be hereby marked advertisement solely to indicate this fact.

Present Address: Dept. of Horticultural Food Science, University of Arkansas, Route 11, Fayetteville, AR 72701.

Present Address: Sea-Land Service, Inc., Special Commodities Service, P. O. Box 1050, Elizabeth, NJ 07207. The authors express appreciation to Dr. R. W. Robinson, Geneva, NY, for supplying seeds of rin and ‘Fireball’ × Cornell 54-149 lines.

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