Strategies to Extend the Shelf Life of Fresh and Minimally Processed Fruit and Vegetables with Edible Coatings and Modified Atmosphere Packaging
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsVery well-chosen theme, as well as the information presented and discussed.
The introduction is concise and well-written.
The body and content of the review is well-structured; however, it needs some adjustments.
The conclusion should be improved.
I suggest checking for incorrect hyphenations throughout the text.
Despite the overall quality of the article, a few minor adjustments are necessary to enhance the manuscript
Comments for author File: 
Comments.pdf
Author Response
Response to Reviewer 1’s comments:
First, the authors would like to thank the Reviewer for the fruitful comments.
See below the response of the authors to each comment.
Page 2, Line 83: Insert “.”between “threats.Selecting”.
Done
Page 2, Line 93: I suggest including this item (2.4. Peeling and cutting) on another page.
Done
Page 3, Line 141: I suggest including the Table 1 on another page. In addition, by the way the information is presented, it seems to me that it was obtained by AI.
Done. The authors of the Manuscript declare that any part of this work was not obtained by AI
Page 7, Lines 217-218: I suggest usingitalic font for all scientificnames(Salmonellla choleraesuis, Shigella sonnei, Yersinia enterocoliticaand Clostridium perfringens).
Done
Page 7, Lines 219:E. colibacteria and other such as Shigellasp.and Yersiniasp.
Done
Page 7, Table 2: I suggest reducing the font size to improve the visibility and presentation of the information in the table. Also, check the line spacing and ensure that the beginning of the sentence is capitalized.
The font size in Table 2 is Palatino Linotype size 10 as it is suggested by the Journal Editors. The line spacing was checked and uniformed, and the beginning of the sentences was also checked to be sure that are capitalized.
Page 11, Table 3: Please reorganize the table according to the journal's standards and adjust the font size for better visibility.
Table 3 was reorganized according to the journal’s standards. The font size is Palatino Linotype size 10 as it is suggested by the Journal Editors.
Page 13, Lines 290-317: I suggest that all text about the advantages and disadvantages of MAP packaging be organized into another table. I also suggest including information about the need for temperature adjustment during transportation or storage (<4°C) for products packaged in MA(also include it in the conclusion).
The advantages and disadvantages of MAP packaging are organized into another table (Table 5). The information about the storage temperature is added.
- Summary
Page 13, Line319: I suggest “5. Conclusions” instead of “7. Summary”.
I suggest improving and going beyond a “Summary”by bringing in the main observations, issues, discussions, and suggestions in this conclusion.
The chapter “7. Summary” was changed to “6. Conclusions”. Some suggestions concerning future research are added in the chapter Conclusions
Reviewer 2 Report
Comments and Suggestions for AuthorsTitle
- Please rewrite “Strategies to extend the shelf life of fresh and minimally processed fruits and vegetables with edible coatings and modified atmosphere packaging.”
Abstract
- Please replace "detain microbiological processes" with "inhibit microbial growth" for clarity.
- Please avoid "sanitary rigor." Use “strict hygiene standards” for readability.
- "synergistic effect" requires clarification. Plesae consider briefly explaining what is meant by “synergy between MAP and edible coatings” in this context.
Introduction
- Please rephrase “Today’s world pays a lot of attention…” for clarity.
You can use the following: There is increasing global attention on the quality and freshness of food products.
- Please simplify “one of the types of food consumed with undeniable usefulness” to : a staple food group rich in essential nutrients.
- Line 26-30: This sentence is lengthy, please rephrase for readability.
- Line 35: Please clarify or rephrase "excluding potatoes" to indicate why potatoes are excluded from recommended daily intake!!
Materials and methods
- Please clarify “the sorting operation has to ensure elimination of any signs of deterioration.” You can use: The sorting process should eliminate produce showing signs of deterioration.
- Please specify the type of disinfectants used for washing, and clarify why appropriate concentration is critical!!
- “Failure to do this could expose the product to the development of pathogenic microflora…” This phrase should be expanded with examples of potential risks!!
- Line 99-100: Please consider adding a sentence about how industrial cutting minimizes enzymatic browning!!
Results and discussion
- (Table 1): Please consolidate descriptions of coating types. Please ensure consistency in terminology when discussing “barrier properties” across different types!!
- Line 186-188: This sentence on storage conditions is overly technical. Please simplify by stating : Proper storage, including control of temperature, humidity, and light, is essential to preserve product quality.
- Line 191-193: Please rephrase "important effect that the coating should have is the reduction of oxidation."
I suggest the following version: “Coatings should ideally reduce oxidation, minimizing browning and preserving texture.”
- Table 2: Please reduce redundancy by grouping similar compounds or effects. For example, polysaccharide-based coatings could be consolidated for comparison!
Modified Atmosphere Packaging (MAP)
- The phrase "communication between the manufacturer and the consumer” is unclear. Please specify how packaging serves as a communication tool, such as through labeling or transparency!
- Instead of “Modified atmospheres in packaging are a very good element,” Please rephrase as : MAP is an effective complementary method that can further extend freshness and quality retention!
- The list format of MAP components could be condensed or turned into a bullet-point list for improved readability.
Figures and tables
- Figure 1 : Please ensure all benefits of edible coatings are visually distinct. Please consider reorganizing them in a hierarchical format to emphasize which benefits are most critical!
- Table 3 : Please add a brief description of each gas used in MAP technology. For example, clarify how each gas affects spoilage or respiratory activity in produce!!
- Table 4 : In the CO2 and O2 concentration limits table, please ensure each entry is organized clearly by produce type. Group similar produce to reduce clutter.
Language and Grammar
- Line 82: "Dedicated agents in the appropriate concentration" is vague. Plesae specify whether these are sanitizers, antimicrobial agents, or other substances!!
- Line 117-120: Please ensure terminology around "barrier properties" is consistent, using either "selective permeability" or "gas barrier," but not both interchangeably.
Conclusion
- Please simplify "a safe, easy-to-apply means of limiting the intensity of metabolic processes…" to : a safe, simple method to slow metabolic processes and extend shelf life.!!
- Please mention specific research directions, such as the testing of coatings and MAP in different storage conditions, to add depth to the future directions!
References
- Please ensure consistent citation formatting. Some references lack DOIs or page numbers. Please verify that all citations are accurate and complete!!
General Remarks
- Please clarify terms that might be unfamiliar to a broader audience, such as "sanitary rigor," "synergistic effects," and "MAP.”
- Please break down lengthy sentences to improve readability and simplify where possible. Many sentences can be condensed to remove redundant language.
- Please conduct a thorough check for typographical errors and formatting consistency, especially in lists, tables, and headings.
Comments on the Quality of English LanguageThe English language can be improved and some terms simplified thanks to the manuscript!
Author Response
Response to Reviewer 2’s comments:
First, the authors would like to thank the Reviewer for the fruitful comments.
See below the response of the authors to each comment.
Title
Please rewrite “Strategies to extend the shelf life of fresh and minimally processed fruits and vegetables with edible coatings and modified atmosphere packaging.”
The title was changed.
Abstract
Please replace "detain microbiological processes" with "inhibit microbial growth" for clarity.
Done
Please avoid "sanitary rigor." Use “strict hygiene standards” for readability.
Done
"synergistic effect" requires clarification. Please, consider briefly explaining what is meant by “synergy between MAP and edible coatings” in this context.
The synergic action means combined action - first applying the edible coating, then packing in MAP.
Introduction
Please rephrase “Today’s world pays a lot of attention…” for clarity.
You can use the following: There is increasing global attention on the quality and freshness of food products.
Done
Please simplify “one of the types of food consumed with undeniable usefulness” to : a staple food group rich in essential nutrients.
Done
Line 26-30: This sentence is lengthy, please rephrase for readability.
The sentence was rephrased.
Line 35: Please clarify or rephrase "excluding potatoes" to indicate why potatoes are excluded from recommended daily intake!!
According to WHO potatoes, sweet potatoes, cassava and other starchy roots should be excluded from a healthy diet:
https://www.who.int/news-room/fact-sheets/detail/healthy-diet
Potatoes are not counted as a vegetable on Harvard’s Healthy Eating Plate because they are high in the type of carbohydrate that the body digests rapidly, causing blood sugar and insulin to surge and then dip (in scientific terms, they have a high glycemic load).
Source: https://nutritionsource.hsph.harvard.edu/2014/01/24/the-problem-with-potatoes/
Materials and methods
Please clarify “the sorting operation has to ensure elimination of any signs of deterioration.” You can use: The sorting process should eliminate produce showing signs of deterioration.
Done
Please specify the type of disinfectants used for washing, and clarify why appropriate concentration is critical!!
In this chapter, the authors added some information concerning the type of disinfectant used for washing.
Failure to do this could expose the product to the development of pathogenic microflora…” This phrase should be expanded with examples of potential risks!!
Minimally processed vegetables and fruits are particularly susceptible to the development of filamentous fungi and bacteria Listeria monocytogenes. They can develop in a wide range of temperatures (also in cold storage).
Line 99-100: Please consider adding a sentence about how industrial cutting minimizes enzymatic browning!!
Numerous chemical and physical preservation strategies can be used to prevent enzymatic browning including reducing and chelating agents, and inorganic salts. The following substances are mentioned in the literature to limit enzymatic browning: ascorbic acid, citric acid, chlorine dioxide, cysteine, 4-hexylresorcinol, sodium chlorite with added salicylic acid or cinnamic acid.
Results and discussion
(Table 1): Please consolidate descriptions of coating types. Please ensure consistency in terminology when discussing “barrier properties” across different types!!
Done
Line 186-188: This sentence on storage conditions is overly technical. Please simplify by stating : Proper storage, including control of temperature, humidity, and light, is essential to preserve product quality.
Done
Line 191-193: Please rephrase "important effect that the coating should have is the reduction of oxidation."
I suggest the following version: “Coatings should ideally reduce oxidation, minimizing browning and preserving texture.”
Done
Table 2: Please reduce redundancy by grouping similar compounds or effects. For example, polysaccharide-based coatings could be consolidated for comparison!
As it was suggested - the compounds are grouped.
Modified Atmosphere Packaging (MAP)
The phrase "communication between the manufacturer and the consumer” is unclear. Please specify how packaging serves as a communication tool, such as through labeling or transparency!
Done
Instead of “Modified atmospheres in packaging are a very good element,” Please rephrase as : MAP is an effective complementary method that can further extend freshness and quality retention!
Done
The list format of MAP components could be condensed or turned into a bullet-point list for improved readability.
Done
Figures and tables
Figure 1 : Please ensure all benefits of edible coatings are visually distinct. Please consider reorganizing them in a hierarchical format to emphasize which benefits are most critical!
The authors want to keep the format of Figure 1. They do not want to prioritize the individual benefits. The graph is to illustrate the general benefits of using edible coatings.
Table 3 : Please add a brief description of each gas used in MAP technology. For example, clarify how each gas affects spoilage or respiratory activity in produce!!
Done
Table 4 : In the CO2 and O2 concentration limits table, please ensure each entry is organized clearly by produce type. Group similar produce to reduce clutter.
Each entry was checked, and the data in Table 4 were reformatted. Table 4 corresponds to the original data presented by Nazir Mir and Randolph M. Beaudry [86]
Language and Grammar
Line 82: "Dedicated agents in the appropriate concentration" is vague. Plesae specify whether these are sanitizers, antimicrobial agents, or other substances!!
This applies to all substances used in the cleaning and disinfection process.
Line 117-120: Please ensure terminology around "barrier properties" is consistent, using either "selective permeability" or "gas barrier," but not both interchangeably.
Thank you for the suggestion, authors fully agree that the "selective permeability" and "gas barrier” do not both interchangeably. .
Conclusion
Please simplify "a safe, easy-to-apply means of limiting the intensity of metabolic processes…" to : a safe, simple method to slow metabolic processes and extend shelf life.!!
Done
Please mention specific research directions, such as the testing of coatings and MAP in different storage conditions, to add depth to the future directions!
The authors added some comments concerning future research which seems to be important for the sector of fresh and minimally processed fruit and vegetables including edible coatings and MAP packaging.
References
Please ensure consistent citation formatting. Some references lack DOIs or page numbers. Please verify that all citations are accurate and complete!!
The References are checked and available DOIs are added.
General Remarks
Please clarify terms that might be unfamiliar to a broader audience, such as "sanitary rigor," "synergistic effects," and "MAP.”
Done
Please break down lengthy sentences to improve readability and simplify where possible. Many sentences can be condensed to remove redundant language.
Done
Please conduct a thorough check for typographical errors and formatting consistency, especially in lists, tables, and headings.
Done
Reviewer 3 Report
Comments and Suggestions for AuthorsThe article mainly summarizes the methods to extend the shelf life of minimally processed foods, and there is still room for improvement in the overall level of the article. Here are some further modifications suggested:
1. First and foremost, the title is too broad. The discussion on methods to extend the shelf life is focused on edible coatings, but there are many methods to extend the shelf life.
2. The discussion in the article is chaotic. I did not get the author's thoughts on the combination of MAP and coatings from the article, more is just some explanations of MAP and coating technology.
3. As mentioned in the article, how should gases be allowed to enter and exit freely?
4. Essential oil substances are highly volatile, and their application in antibacterial needs to consider how to slowly release this important function when there is microbial contamination.
5. The logic needs to be further improved, there is no logical connection from the introduction of low-processing steps to the application of coatings.
6. The article needs more discussion rather than just the organization, collection, or summary of existing information.
7. There are some minor errors in the article, such as no period in line 92, mixed use of journal abbreviations and full names in the references, some references have DOI and some do not, please check and unify the format.
Author Response
Response to Reviewer 3’s comments
First, the authors would like to thank the Reviewer for the fruitful comments.
See below the response of the authors to each comment.
- First and foremost, the title is too broad. The discussion on methods to extend the shelf life is focused on edible coatings, but there are many methods to extend the shelf life.
The title was changed and now seems to be more precise.
- The discussion in the article is chaotic. I did not get the author's thoughts on the combination of MAP and coatings from the article, more is just some explanations of MAP and coating technology.
The new chapter Using edible coating together with MAP was added.
- As mentioned in the article, how should gases be allowed to enter and exit freely?
To obtain gas exchange the package should be made from the selective permeability foil (gas selective) and/or micro-perforation has to be used.
- Essential oil substances are highly volatile, and their application in antibacterial needs to consider how to slowly release this important function when there is microbial contamination.
Thank you for pointing out this very important factor. The authors added some comments to this both in chapter 3.3 and 6.
- The logic needs to be further improved, there is no logical connection from the introduction of low-processing steps to the application of coatings.
The application of edible coatings is a part of the production of minimally processed fruit and vegetables. The authors believe that the chapter concerning the use of edible coatings is a logical step after cutting, washing and drying processes when producing minimally processed fruits and vegetables.
- The article needs more discussion rather than just the organization, collection, or summary of existing information.
A few phrases to the discussion parts have been added.
- There are some minor errors in the article, such as no period in line 92, mixed use of journal abbreviations and full names in the references, some references have DOI and some do not, please check and unify the format.
The References are checked and available DOIs are added.
Round 2
Reviewer 2 Report
Comments and Suggestions for AuthorsHello,
I hope you doing well,
It would be beneficial to provide a revised version of Table 2 with clearer formatting and presentation!
Best regards
Comments on the Quality of English LanguagePlease revise the quality of the English language once again!
Author Response
We have modified the format of table 2, please check the attachment
Author Response File: Author Response.pdf
Reviewer 3 Report
Comments and Suggestions for AuthorsI think the quality of the revised manuscript has improved, I only have a small comment that the author only answered in the author's reply that the coating is a type of processing, but the text does not add a suitable description to increase the logic and coherence of the article, other than that I have no other problems.
Author Response
Thank you for your thoughtful feedback.
