"Unfortunately, as people made watermelons sweeter and redder, the fruit lost some abilities to resist diseases and other types of stresses," said Fei, who is also an Adjunct Professor in Cornell University's School of Integrative Plant Science.
"Ngeshwa, njengoba abantu benza amakhabe aconsisa amathe futhi abomvu, isithelo silahlekelwe amakhono aso okumelana nezifo nezinye izinhlobo zengcindezi," kwasho uFei, obuye abe nguProfesa Wokwenezela eNyuvesi yaseCornell yeSayensi Yezikole Ezihlanganisa Ezolimo.