The purpose of this work is to establish criteria for breeding and selection of cultivars taking into account consumer sensory evaluation. The evaluation of plantain preferences in fresh and cooked state is a novelty factor in this work.
The authors followed the evaluation method, however, no reference is made to the degree of rigor of the method. The absence of a statistical method that strengthens the study is an indicator that the method used does not have sufficient scientific rigor. However, the authors can clarify why a statistical method is not used that is certain of their claims.
The authors should describe in detail the stage of maturity of the selected plantain. In the bibliography there is a large amount of information on the classification of stages of maturity of plantain varieties.
Section 3.5 is misplaced
The results are interesting, but a deeper analysis is lacking