1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage

Round 1

Reviewer 1 Report

Major Concerns:

1. None

Minor Corrections:

1. In most places, the degree symbol is a subscript and not a superscript.
2. Near the beginning of the Discussion section, elaborate why 5 days of study was chosen for 20C and 20 days for 3C.
3. Line 127: For Yellowing Rate, is this equation truly a rate? 
4. Line 128: Change '100%' to '100' [100% = 1]
5. Line 250: Change afterward to afterwards
6. Line 276: Reword the phrase "some fluctuations" to be more specific.
7. Line 421: Change did't to did not
8. Line 437, 441, 465: Change 'it's' to 'it is'
9. Line 453: Repalce 'A lot of literature' with 'The literature'
10. Line 471: Chane to "storage, while"
11. Line 477: delete "/"
12. Line 523-524: don't capitalize cysteine and methionine

Author Response

Dear Reviewer,

Thank you for your comments concerning our manuscript entitled ‘1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage’ (Manuscript ID: foods-1277033) .Those comments are all valuable and very helpful for revising and improving our paper, as well as the important guiding significance to our researches. We have studied comments carefully and have made correction which we hope meet with approval. Revised portion are marked by using ‘Track Changes’ function in the paper. The main corrections in the paper and the responds to the the comments are as following:

1. In most places, the degree symbol is a subscript and not a superscript.
   Reply:We have revised all the degree symbols to a superscript.
2. Near the beginning of the Discussion section, elaborate why 5 daysof study were chosen for 20C and 20 days for 3C.
   Reply: We have provided more elaborate information at the beginning of the Discussion section.
3. Line 127: For Yellowing Rate, is this equation truly a rate? 
   Reply:In order to be consistent with the graph, we have deleted the ‘%’ after yellowing rate, and deleted the ‘100%’ in the equation.
4. Line 128: Change '100%' to '100' [100% = 1]
   Reply:In order to be consistent with the graph, we have deleted the ‘%’ after yellowing rate, and deleted the ‘100%’ in the equation.
5. Line 250: Change afterward to afterwards
   Reply: We have revised it.
6. Line 276: Reword the phrase "some fluctuations" to be more specific.
   Reply: We have revised it.
7. Line 421: Change did't to did not
   Reply: We have revised it.
8. Line 437, 441, 465: Change 'it's' to 'it is'
   Reply: We have revised them.
9. Line 453: Repalce 'A lot of literature' with 'The literature'
   Reply: We have revised it.
10. Line 471: Chane to "storage, while"
    Reply: We have revised it.
11. Line 477: delete "/"
    Reply: We have revised it.
12. Line 523-524: don't capitalize cysteine and methionine

         Reply: We have revised them.

We appreciate for your warm work earnestly, and hope that the correction will meet with approval.

Once again, thank you very much for your comments and suggestions.

Yours sincerely

Xiaomei Dai

Reviewer 2 Report

Authors have evaluated the quality, antioxidant capacities, and organosulfur profile of chives treated with 1-methylcyclopropene (1-MCP) during storage. this researhc is plenty of details. Material and methods are well described. Results support the quality of the manuscript. From my point of view this manuscript is suitable to be publish in Foods after minor revision:

Material and method section: in  HPLC characterization, the injection volume has to be included in this section. 

Please, check degree symbol. It has to be written in superscript. 

In my opinion, Figures S1 and S2 have to be included in the main manuscript 

Author Response

Dear reviewer,

Thank you for your comments concerning our manuscript entitled ‘1-methylcyclopropene preserves the quality of chive (Allium schoenoprasum L.) by enhancing its antioxidant capacities and organosulfur profile during storage’ (Manuscript ID: foods-1277033) .Those comments are all valuable and very helpful for revising and improving our paper, as well as the important guiding significance to our researches. We have studied comments carefully and have made correction which we hope meet with approval. Revised portion are marked by using ‘Track Changes’ function in the paper. The main corrections in the paper and the responds to the  comments are as following:

Material and method section: in  HPLC characterization, the injection volume has to be included in this section. 

Reply: We have revised it.

Please, check degree symbol. It has to be written in superscript. 

Reply: We have revised them.

In my opinion, Figures S1 and S2 have to be included in the main manuscript

Reply: I’m worried that there are too many graphs in the manuscript, and they could supply information in the supplementary document. So I put them in a supplementary document.

We appreciate for your warm work earnestly, and hope that the correction will meet with approval.

Once again, thank you very much for your comments and suggestions.

Yours sincerely

Xiaomei Dai