The manuscript entitled "Black Garlic Production: The Influence of Aging Temperature and Duration on Some Physicochemical and Antioxidant Properties, and Sugar Content" is a well-written paper that will contribute to the current literature. However, it needs to be revised before it can be accepted for publication in “International Journal of Food Science and Technology”. Some recommendations are as the following:

• Line 34-36: “Both the water content and pH value of the black garlic declined significantly with increasing aging temperature, while only pH value of the black garlic declined significantly with increasing aging temperature”. Please revise this sentence. The reduction in pH value to increase temperature is written twice in a row.

• In this manuscript the authors employed a single method (DPPH) for the measurement of antioxidant activity. This assay is only applicable to hydrophobic antioxidants. Besides, measurement of antioxidant capacity, in the case of multifunctional or complex multiphase systems cannot be evaluated satisfactorily by a single method. Even the methods based on the same principle can show several important differences in their response to antioxidants. This issue should be discussed in the manuscript. You may refer to the following manuscript or any other relevant paper: doi: 10.1002/9781119135388.ch13.

• Figure 1: It would be good to show the statistical differences on the figures through annotation of letters.

• Conclusion can be extended. Please make recommendations for future research. What more needs to be done?