Review for IJFST-2020-29580

The authors reported γ-aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties, and the relationship with growth conditions etc. Overall, the report has good scientific value and the logic is clear. However, the authors focused too much on γ-aminobutyric acid accumulation itself but not on mung bean. Then one question is: what’s the merit of using mung bean here? The authors used a lot of references related to γ-aminobutyric acid accumulation in different biological materials. However, more references should be related to mung bean, which will make the discussion meaningful. Why did the materials and/or energy metabolomics systems contribute to the final results obtained? For instance, LWT-Food Science and Technology, 2019, 107, 228-235; Food Chemistry, 2019, 286, 87-97; Food Chemistry, 2018, 251, 9-17; Journal of Biobased Materials and Bioenergy, 2018, 12, 115-121.

Discussion: The GABA amount should be viewed as static amount, but it could evolve with the metabolomics and energy status of the mung bean. More discussion should be emphasized in this aspect.

There should be a space between number and unit for a quantitative result. For instance, ‘100g’ should be ‘100 g’.

The authors have revised the manuscript and significantly improved the quality of the manuscript. The technical part of the manuscript is acceptable now. However, the formats of several places need further revisions.

For instance,

Lines 153 and 177: the centrifugation unit 'g' should be in italic.

Lines 103 and 104: change 'hours' to 'h'.

Line 131: change unit 'N' to 'M'. ('N' is an old unit which has been replaced by 'M').