Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)
Round 1
Reviewer 1 Report
Comments for author File: 
Comments.docx
Author Response
Dear reviewer,
thank you for reviewing our manuscript and we assure you that we have done our best to make corrections in accordance with your opinion.
We have made the following corrections:
- The title was changed.
- The data regarding tomato cultivation were inserted.
-The titles of the tables have been changed and a single table for color parameters has been developed. We also added the values for chroma and hue angle.
- At the request of another reviewer, we converted some of the tables into graphs
- The removal of tomatoes from storage was determined according to the weight loss recorded and the phytosanitary condition of the fruit. Basically we tried to extend the storage with the help of the treatments and therefore we continued with the storage for another week, during which time the control and glycerol-treated tomatoes were overripe.
- Regarding the HR% we cant change this value now because is means we should start the experiment again. When we designed the experiment we established a series of analyses and determinations that we thought were representative of the intended purpose.
Unfortunately we only had few days for this major revision, so there was not enough time to redo the whole experiment and perform new analyses on respiration rate, ethylene production or lycopene content.
All changes made to the manuscript are marked in red.
With kind regards,
Authors
Author Response File: Author Response.docx
Reviewer 2 Report
This paper is an original study with high novelty impact and well organized. Althought authors must revise it according to following point before further evaluation.
1. Introduction
In the last paragraph of introduction the authors must give more emphasis and describe better the aim and the novelty of this study
Material and Method Section
This section must be rewritten and re-organized as follows:
1. The section 2.3 Chemicals must be changed and to 2.1 Materials in the beginning of 2. Materials and Section Method section
2. rename 2.5 section to total phenolic content evaluation
Make a new section after 2.5 and name it 2.6 total antioxidant activity evaluation
Best wishes
Author Response
Dear reviewer,
thank you for your review of our manuscript. Following your comments we have made the following changes:
- The scientific name of tomato was corrected.
- The standard deviation information has been inserted in the chapter „statistical analysis”.
- We can`t provide quantitative analysis of the basil essential oil because we only carried out component identification.
- Subchapters 3.2; 3.3 and 3.4 have been completed.
- For table 6-11 the correction of the control variant name was done.
- We have turned tables 3-7 into graphs even though they seem very crowded. Therefore we leave it up to you to choose whether to keep the graphs or the tables.
All changes made to the manuscript are marked in red
With kind regards,
The authors
Author Response File: Author Response.docx
Reviewer 3 Report
Your investigation has pratical useful. I have some suggestions how to improve this manuscript.
In the title of article you wrote the tomato latin name „Lycopersicum esculentum“ but in the intorduction you wrote the tomato latin name „ Solanum lycopersicum“ (line 62), I think the latin name of tomato must be the same in all text. Please correct.
Chapter 2.7 Statistical analysis : In this chapter you mentioned only mean values and Anova, but in the Tables I think you also used standard deviations, if yes please insert this information in chapter statistical analysis.
Chapter 3.1 Components of basil essential oil line 209: you wrote fig.1, it must be write Figure 1. Please correct.
Can you insert information about quantity of main compounds of basil essential oil in the Table 2?
I think that the information in Tables 3–7 can be provided in graphs. Please correct if you can.
I think that the results in chapters 3.2, 3.3 and 3.4 can be in more detail describe.
What does mean the „M“ in the Tables 6–11. Please explain and write this infomation after Table (or graph).
Author Response
Dear reviewer,
thank you for your review of our manuscript. Following your comments we have made the following changes:
The scientific name of tomato was corrected.
The standard deviation information has been inserted in the chapter „statistical analysis”.
We can`t provide quantitative analysis of the basil essential oil because we only carried out component identification.
Subchapters 3.2; 3.3 and 3.4 have been completed.
For table 6-11 the correction of the control variant name was done.
All changes made to the manuscript are marked in red
We have turned tables 3-7 into graphs even though they seem very crowded. Therefore we leave it up to you to choose whether to keep the graphs or the tables.
With kind regards, the authors
Author Response File: Author Response.docx
Round 2
Reviewer 1 Report
Comments for author File: Comments.docx
Author Response
Dear reviewer,
We have tried to make all possible changes requested by you as far as possible.
All changes made to the manuscript are marked in red.
At your suggestion we made the following changes:
- The title was changed
- All graphs and Statistical analysis were changed by excluding the fourth week of storage
- We don´t have data about fruit firmness so we can´t add it
- Were created others graphs based on table 3 which was excluded
- The chapters ”Materials and methods”, ”Results” and ”Discussions” were modified due to the excluded data
With all our consideration,
The authors
Author Response File: Author Response.docx
