Effect of Leaf Extract from Lycium barbarum on Preservation of Cherry Tomato Fruit
Round 1
Reviewer 1 Report
Page 1, line 3
Complete to “cherry tomato fruit”
Page 1, line 4
Punctuation marks required to separate author names.
Page 1, line 11
Change “5 C and 20 C” to "5 °C and 20 °C"
Page 1, line 13
Change “20 C” to “20 °C”
Page 1, line 27
Delete what was written duplicate.
Page 3, line 98
Did you mean "... then adjusting the pH to 8.1 with 20 mL of the solution 0.1 mol/L NaOH?
Page 4, line 141
It is suggested that the number 600 be in subscript. Change “OD600” to “OD600”
Page 4, lines 143-144
What is observed in figure 2? must be described as part of the description of results.
Page 4, line 146
Table 1 is unnecessary, the information presented is already described in the main text.
Page 5, line 160
Please indicate what is the concentration that the weight loss increased with the storage time?
Page 7, lines 204-205
“... an excessively high or low Lycium barbarum leaf extract concentration effectively suppressed the decrease in the tomato fruit firmness (Figure 5A)”
This statement for cherry tomato firmness does not apply to 20 °C storage (Figure 5A). At 20 °C, it is observed in figure 5A that the concentration of the extract 1 g/L is the one that most reduces the firmness of the tomato fruits.
Please review and write appropriately.
Page 8, lines 236-237
“... where 1.0 g/L was the most effective at preserving their freshness.”
This statement only corresponds to tomato cherry at 20 °C if chromaticity is used to refer freshness; because 1 g/L of the extract at 5 °C caused the lowest chromaticity of the treatments. Please clarify.
Page 10, line 249
Change "Vc" to "vitamin C"
Page 10, line 266
Figure corresponds to vitamin C, not to SOD activity. Please correct the figure caption.
Page 13, lines 331-333
Consider changing "freshness preservation mechanism of the leaf extract" to "effect of leaf extract concentration... on freshness preservation..."
The preservation mechanism does not correspond to the research carried out.
Some other comments and corrections are included in the attached file.
Comments for author File: 
Comments.pdf
Author Response
请参阅附件。
Author Response File: 
Author Response.docx
Reviewer 2 Report
General comments
The manuscript is well written in general and presents a very interesting study. However, some points need to be improved before publication.
Abstract
1. Please include a short introduction before mentioning the purpose of the study.
2. Keywords: Do not repeat the words from the tittle
3. Correct the temperature unit ºC
Introduction
4. “The cherry tomato (Solanum lycopersicum)” appears double
5. Please include some information regarding the cherry tomato world and local production before mentioning their nutritional content and attractive appearance.
6. What is the estimated average shelf life of the product under normal storage conditions?
7. Authors should add information related to previous studies carried out in the field of research. What another related research has been done? What did the authors find when trying to increase the shelf life of the product?
Materials and Methods
8. Add some information regarding the edaphoclimatic characteristics of Xujiazhuang, Yinchuan, Ningxia, i.e. average temperature, altitude, precipitation.
9. When mentioning “…crushing, and sieving, and storing at ambient temperature” was the dry sample sieved?, what was the particle size of dehydrated samples?
10. Please specify ambient temperature (ºC +/-)
11. Why doses of 0.2, 0.4, 0.6, 83 0.8, and 1.0 g/L of leaf extract were selected?
12. Regarding the freshness indicators for cherry tomatoes, were the analysis performed in triplicate?
13. Why DPPH radical scavenging was selected for Antioxidant activity determination instead other method?
Results and discussion
14. Authors need to present the hypothesis and related discussions for the performed analysis, not only limited to present the results.
Conclusions
15. It may be improved to highlight the scientific conclusion also and not only repeat the obtained results.
Author Response
Please see the attachment.
Author Response File: Author Response.docx
