Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Review

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

In this paper, the authors reviewed published papers in the SCOPUS database, compared three mango(Mangifera indica) dewatering technologies, and determined their effects on the physicochemical, nutritional and sensory properties of the fruit, providing a scientific basic guide for the selection and application of mango dewatering technologies for industrialists and business owners. However, the author still has shortcomings in this study and makes the following recommendations:
    Suggestion 1:It is suggested to modify the content of the keyword list so that it can better express the author's work or the content of the article.
    Suggestion 2:In the introduction part, the purpose and significance of the research are not clear enough, so it is suggested to strengthen the purpose and advantages of mango(Mangifera indica) dehydration.
    Suggestion 3:A simple explanation of "the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA)" is recommended.
    Suggestion 4:In Section 3,describe the processing form or use of mango dehydrated products (including mango pulp,peel and seeds).
    Suggestion 5:In Section 3.2.1 to 3.2.3, it is recommended to briefly explain the production principles and procedures of the three types of dehydration described, (including :freeze-drying,hot air, and refractance window)
    Suggestion 6:It is suggested to show the future development direction and development prospect of mango dewatering method in the conclusion part.
    Suggestion 7:The content of the article should be more focused on the comparison of the dehydration effect of the three kinds of mango and its impact, and it is suggested to delete or brief the non-essential part of the content.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

The paper discussed Comparison of mango (Mangifera indica) dehydration technologies: a Systematic Literature Review. The authors presented some of drying technologies used in mango dehydration, but they ignored the details on using microwave facilities for mango dehydration.

1.     The authors should develop a criterion to integrate all factors that affect the quality of the dried mango to be able to compare the drying technologies and to select the technology one based on this criterion.

2.     The authors should emphasis the advantages and dis advantages of the drying technologies used in mango dehydration.

3.     The authors should review the     drying models used in mango dehydration by different  technologies.

4.     The authors should provide images of the dried mango  by different  technologies.

 

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

There is nothing to add to the text presented.

Author Response

No suggestions were made by revisor.

Round 2

Reviewer 1 Report

Comments and Suggestions for Authors

Well  done

Reviewer 2 Report

Comments and Suggestions for Authors

The authors replied  on all comments