The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste
Round 1
Reviewer 1 Report
The authors of the discussion emphasize the influence of growing conditions (temperature, lighting) on the content of some compounds. However, in the methodology of work, except for a very detailed description of chemical analyzes and dates of fruit harvest, they did not provide any details about the place of cultivation (plastic tunnel, greenhouse, field), and in particular about the growing conditions: temperature, intensity and duration of lighting, humidity. How can you compare your own results with the results of other authors when we know nothing about the specific growing conditions?
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Reviewer 2 Report
The aim of this study is to observe phenylalanine, glucosinolate, benzylisothiocyanate and cyanogenic glucoside and their correlation with bitter taste during cold and hot season.
The document is well organized. In material and methods, the statistical analysis carried out should be explained in a little more detail, since the bitter level was divided into 5 levels: 0 (no bitter); 1 (mild bitter); 2 (bitter); 3 (very bitter); 4 (extremely bitter) and this type of variables obtained from panelists tend in many cases to a non-parametric behavior that requires statistical analyzes with non-parametric methods. It is convenient that they review this aspect, to guarantee that their analysis is correct.
The conclusions are supported by the results shown.
All references are cited in the text, but according to the author's rules of this journal, reference numbers must be placed in square brackets [] and this has not been done.
Author Response
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