Removing English Walnut (Juglans Regia) Ready-to-Use Shelled Walnuts Consumption Barriers

Round 1

Reviewer 1 Report (Previous Reviewer 1)

Accept

Author Response

Thanks for the review and sorry to make you work extra time after my first submission. 

Reviewer 2 Report (Previous Reviewer 2)

The most of modifications are satisfactory, this manuscript can be accepted for publication

Minor editing of English language required

Author Response

Thanks very much for your review. 

Reviewer 3 Report (New Reviewer)

In this review manuscript, the authors provide suggestions on how to maintain the quality of ready-to-use shelled walnuts in postharvest handling. The manuscript is clearly written with concise data that justify the set goal of the review. I recommend some minor revisions for this manuscript.

 Line 48-49 PUFAs have more than one double bond, but oleic acid (18:1) and linoleic acid (18:2) are the most prevalent in nature (5,6).- Write the full name in front of PUFA and rewrite the sentence

Lines 49-51 Lipids derived from animal sources, such as milk, have a high proportion of saturated fats, while oils from plant sources like walnuts have much less. -Delete the sentence

Lines 51-53 Although improperly handled almonds, pecans and pistachios can all become rancid, it is most problematic with walnuts, due to their especially high proportion of linoleic acid (18:2)- Add reference.

Lines 243-245 The recommended temperature range for walnut storage has been 0 to 10°C, with 50 to 65% relative humidity to maintain ~2.8 to 7.0% moisture in the kernels with a water activity of 0.2 to 0.8- Add reference.

Author Response

Thanks for the comments, answer below and all your comments were made and included in the new version

 

In this review manuscript, the authors provide suggestions on how to maintain the quality of ready-to-use shelled walnuts in postharvest handling. The manuscript is clearly written with concise data that justify the set goal of the review. I recommend some minor revisions for this manuscript.

 

Line 48-49 PUFAs have more than one double bond, but oleic acid (18:1) and linoleic acid (18:2) are the most prevalent in nature (5,6). Write the full name in front of PUFA and rewrite the sentence.

 

PUFA was defined in the previous paragraph.

 

Lines 49-51 Lipids derived from animal sources, such as milk, have a high proportion of saturated fats, while oils from plant sources like walnuts have much less. -Delete the sentence

Done

 

Lines 51-53 Although improperly handled almonds, pecans and pistachios can all become rancid, it is most problematic with walnuts, due to their especially high proportion of linoleic acid (18:2)- Add reference.

 

Fixed and references added Gama, T., H.M. Wallace, S.J. Trueman, and S. Hosseini-Bai. 2018. Quality and shelf life of tree nuts: A review. Scientia Hort. 242:116–126, https:// doi.org/10.1016/j.scienta.2018.07.036.

 

Lines 243-245 The recommended temperature range for walnut storage has been 0 to 10°C, with 50 to 65% relative humidity to maintain ~2.8 to 7.0% moisture in the kernels with a water activity of 0.2 to 0.8- Add reference.

 

References added

Kader, A.A., Thompson, J.E., 2002. Postharvest handling systems: tree nuts. In: Kader, A. (Ed.), Postharvest Technology of Horticultural Crops. University of California, Division of Agriculture and Natural Resources, Oakland, pp. 399–406.

 

Mitcham, E., C. Adkison, N. Lingga, and V. Bikoba. 2022. Storage Temperature, Relative Humidity, and Time Effects on the Organoleptic Profile of Walnut Kernels. J. AMER. SOC. HORT. SCI. 147(6):291–299. 2022. https://doi.org/10.21273/JASHS05196-22.

 

 

This manuscript is a resubmission of an earlier submission. The following is a list of the peer review reports and author responses from that submission.

Round 1

Reviewer 1 Report

This paper mainly describes the application of the concept of cold chain in postharvest walnut, emphasizing the importance of reducing physical damage during walnut hulling and the necessity of preserving walnut at low oxygen and low temperature. However, the format, structure, and logic of the whole article are confusing.

1.The type of article is a review article, but the format of this article is a research paper.

2.The abstract in this paper is not concise and does not reflect the substantive content of the paper, nor does it reflect the innovation and important outline of the paper.

3.There are many formatting errors in this paper, such as inconsistent paragraph formats and different fonts of keywords.

4.In the introduction part, the author has always emphasized the value of walnuts and the problems that may be encountered after harvest and has not put forward any solutions.

5.In lines 158-162, more explanation should be given about the preservation of walnuts at low temperatures and low oxygen.

6.Why is it mentioned in line 259 that the storage temperature of walnuts is under 5℃, but it shows 0℃ in the title of Figure 3?

7.Figure 3a and Figure 3b are obviously different in size.

8.In the part of materials and methods, the pretreatment of walnut and the detection of free fatty acid (FFA) and peroxide value (PV) are reflected, but these data are not reflected in the full text. All the data in this paper are from other references. Please give a reasonable explanation.

9. As a review type, there are too few references cited.

10. References are not cited in many places, such as lines 257-259, 279, 285-288, 294, etc.

11. The conclusion part is too complicated, some contents are repeated with the introduction part, and the content of the article is not summarized.

12. The title of the article does not reflect the content of the article well.

good

Reviewer 2 Report

Obviously, this is not a review article. A large number of experimental designs lacked of scientific significance and excessive irrelevant content makes this manuscript can hardly meet requirements of a scientific journal.

 

Title:

1. It is not match.

 

Abstract:

2. The abstract must be rewritten, focusing on what have been done and been found in the work. Directly using a large amount of contents from introduction as abstract is  inappropriate.

 

Introduction: 

3. L29: Should provide the current production instead of that of 10 years ago.

4. Table 1: There should be significant differences in composition of the walnut with different varieties, planting environments, maturity, and harvesting techniques, etc. Therefore, it is inappropriate to have so few detailed descriptions of the walnut with such precise content in a rigorous scientific research.

5. L61: “4 to 26” or “four to twenty-six”

6. The introduction should be reconstructed. Too much content was put on the structure and composition of walnuts, which is not very relevant to the focus of the work and should be much more brief.

 

Materials and Methods

7. Use more scientific method to name families and species based on the Latin names. It can hardly found UC Davis guidelines for irrigation, canopy handling, and nutrition, as well as the definition of “commercial maturity”,or the method you used to hull and dry, from reference 12 or anywhere else.

8. L169: Standard format to introduce an instrument is given in the Guide for Authors.

9. L171-172: “kPa” is inappropriate. How to determine these four CA conditions.

10. L178: the reference should be offered.

11. L185: “L*”, “a*”, and “b*” are more common and scientific methods for color.

12. The experimental design is too simple.

 

Results and Discussion:

13. A large amount of content should be detailed in Materials and Methods, mot here.

14. Figure 4 is completely unnecessary.

15. Lack of in-depths discussion for some important results.

 

Conclusion:

16. Need to be more refined and targeted. Some conclusions cannot be obtained from the previous content in this manuscript.

 Moderate editing of English language required

Reviewer 3 Report

This manuscript presents a review about the removal of barriers to the consumption of English walnut (Juglans regia L.).

This paper provides a review about the application of cold chain concept, reduction of physical damage during peeling, and application of modified low-oxygen packaging to protect sensory quality, thereby increasing consumption.

It is not clear from this manuscript whether this is a review or an article.

Too few bibliographic references are analyzed for a review, because the problem of keeping shelled nuts is extremely important for nut processors.

If this manuscript is an article, then too few scientific data are presented for it to be published in a prestigious journal such as Horticulturae.

Comments for author File: Comments.pdf