Exploitation of Post-Ripening Treatment for Improving Cold Tolerance and Storage Period of Jin Huang Mango
, Po-Hsien Li 4, Ping-Hsiu Huang 5,*,†and Yu-Shen Liang 1,*,†Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsPlese find attachment.
Comments for author File: 
Comments.pdf
Author Response
Thanks again to the reviewer for the great guidance and insightful suggestions to improve the quality of this article, and the author would give the highest tribute. Please refer to the attached document for the details of the responses.
Author Response File: Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for AuthorsComments for authors:
The abstract section is too long, please consider that the abstract should be a total of about 200 words maximum.
The abstract should be a single paragraph and should follow the style of structured abstracts, but without headings:
Add the following structure
1) Background: Place the question addressed in a broad context and highlight the purpose of the study
2) Methods: Describe briefly the main methods or treatments applied
3) Results: Summarize the article's main findings; and
4) Conclusion: Indicate the main conclusions
Keywords: agree with them
Lines 67-69: is not clear the idea, please rephrase all the sentences because ripening is induced by the application of ripening substances….
Lines 69-70: add the attribute of quality
Lines 90-93: the mangoes were selected disease free???? please add this information, it is key for the anthracnose assessment
I suggest adding the complete treatments in a table for a better understanding
Line 118: symptoms, this word is correct for determining chilling injury??? or this word is used for diseases….
Line 120-124: you mention visual observations, but what can you see…. in the fruit, spots??? what color??? wich characteristics, how you did not confuse the spots from anthracnose compared to CI, please explain all these points. And last, please add information about the fungus responsible for this disease and mention if you had an artificial infection or is just a natural infection (quiescent)
Figure 1: I suggest cutting each image (individual) to make it larger and for better appreciation
Figure 2: the data are complicated to understand, please consider changing the type of the graph or making some changes for a better understanding
Figures 3, 4, 5, 6 ,7, 8: same comments, also the letters confuse more
Lines 631-634: add more information about the mechanism of attack by the principal pathogens of this disease, add the names also.
Lines 634-636: which is the effect of the temperature and ethylene on pathogen development in mango
Lines 638-639: add information about the effect of ripening in the development of anthracnose
The discussion section about the disease is poor, please add the missing information, important how the best treatment reduce the disease incidence
Which is the relationship between CI and disease development, please comment
The black spots observed in CI could be anthracnose???? comment
How ethylene promotes ripening, explain
Author Response
Thanks again to the reviewer for the great guidance and insightful suggestions to improve the quality of this article, and the author would give the highest tribute. Please refer to the attached document for the details of the responses.
Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
Comments and Suggestions for AuthorsPlease see attached document.
Comments for author File: Comments.pdf
Author Response
Thanks again to the reviewer for the great guidance and insightful suggestions to improve the quality of this article, and the author would give the highest tribute. Please refer to the attached document for all revisions.
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Author Response File: 
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Reviewer 2 Report
Comments and Suggestions for AuthorsThe present paper has no additional recommendations
Author Response
Thanks again to the reviewer for the great guidance and insightful suggestions to improve the quality of this article, and the author would give the highest tribute. Please refer to the attached document for all revisions.
TRANSLATE with| Arabic | Hebrew | Polish |
| Bulgarian | Hindi | Portuguese |
| Catalan | Hmong Daw | Romanian |
| Chinese Simplified | Hungarian | Russian |
| Chinese Traditional | Indonesian | Slovak |
| Czech | Italian | Slovenian |
| Danish | Japanese | Spanish |
| Dutch | Klingon | Swedish |
| English | Korean | Thai |
| Estonian | Latvian | Turkish |
| Finnish | Lithuanian | Ukrainian |
| French | Malay | Urdu |
| German | Maltese | Vietnamese |
| Greek | Norwegian | Welsh |
| Haitian Creole | Persian |
| Arabic | Hebrew | Polish |
| Bulgarian | Hindi | Portuguese |
| Catalan | Hmong Daw | Romanian |
| Chinese Simplified | Hungarian | Russian |
| Chinese Traditional | Indonesian | Slovak |
| Czech | Italian | Slovenian |
| Danish | Japanese | Spanish |
| Dutch | Klingon | Swedish |
| English | Korean | Thai |
| Estonian | Latvian | Turkish |
| Finnish | Lithuanian | Ukrainian |
| French | Malay | Urdu |
| German | Maltese | Vietnamese |
| Greek | Norwegian | Welsh |
| Haitian Creole | Persian |
Author Response File: Author Response.docx
