Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation
Round 1
Reviewer 1 Report
The manuscript entitled "Effects of brines and containers on flavor production of Chinese pickled chili pepper (Capsicum frutescens L.) during natural fermentation" covers contents of flavor compounds in pickled chili pepper depending on the freshness of the brine and type of containers. The manuscript is well structured, clearly described and the results are carefully discussed. The authors have done a very arduous work on the trials and the results they have obtained.
However, a number of suggestions and comments are made on manuscript (see attached PDF file) which may be useful to increase the quality of the manuscript.
Comments for author File: Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.docx
Reviewer 2 Report
The paper is generally well written. It is interesting and includes original results.
Please add the numerical data to the Abstract.
1. Introduction
The novelty of the research should be clearly indicated on the background of available literature.
2. Materials and Methods
More detailed information on the raw material should be added.
line 94: What was the sample size?
line 99: Please correct 'Ye et al. (2020)'.
2.4. Organic acids: Please add a short description of the measurement.
3. Results and discussion
The quality of some Figures should be better.
Author Response
Please see the attachment.
Author Response File: Author Response.docx