A team of researchers has recently made a breakthrough that could potentially revolutionize the way we store melons. By introducing a gene to melons, they have been able to extend the shelf life of the fruit to up to six weeks. This gene can be used to slow down the ripening process in the melons, allowing them to stay fresh for much longer. This could have a major impact on food waste, as it would allow consumers to buy melons in bulk and keep them for much longer. The gene was tested on various varieties of melons, and was found to be successful in all of them. The gene has now been patented and is ready for commercial use.

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source: Phys.org