Publications

Abstract : Reducing food waste by maximum resource utilization creates good impacts for food security, environment, and climate. Fruit and vegetables are among the most commonly used commodities of all horticultural crops. Therefore, all wastes could be considered as a desirable byproduct if sufficient technological means are used to increase the value of subsequent goods to outweigh their processing costs. Fruit and vegetable wastes have a strong bioconversion potential into useful industrial, biotechnological, bioenergy, and biocontrol products. This waste can serve as a valuable source of organic carbons, essential oils, pigments, and enzymes that can be used to produce valuable chemicals and compounds of high value. The chapter discusses the strategies adopted for bioconversion like recycling, reprocessing, and eventual use of their discharge into the environment which could cause adverse effects on the environment. A variety of valuable materials produced by the bioconversion of fruit and vegetable wastes are also enlisted to highlight the food waste management prospects.