Microbes as bio-factories for the valorization of fruit and vegetable processing wastes

Abstract

Fruits and vegetables are among the most widely consumed horticultural commodities. With the increasing prevalence of lifestyle diseases, consumers have become more health conscious and consumption of fruits and vegetables has increased significantly. This has led to an increase in the processing of these commodities in order to enhance their shelf-life and to ease their export/import worldwide. The significant quantity of waste from the processing industry, as well as the losses in the supply chain of fresh farm produce, often leads to environmental and economical problems. The high organic content in such waste contributes to water and soil pollution. This chapter addresses the developments in microbial processing technologies for valorization of fruits and vegetables waste. Fermented beverages, enzymes, single-cell proteins, flavors, biopesticides, plant growth regulators, and biofuels are the key bioproducts discussed. Technical challenges associated with scale-up of microbial fermentation technologies have been identified and specific solutions have been proposed.