World apples production accounts for approximately 54.2 million MT. About 46% of the world production of apples is in China, followed by the USA (8%) and Turkey (5%). Fruits that are not suitable for consumption in natural are processed, generating large amounts of residues.
One of the main environmental problems related to the management of the winery and distillery residues is the generation of large amounts during a short period of the year as well as some polluting characteristics of these residues, such as low pH and a high content of phytotoxic and antibacterial phenolic substances, which resist biological degradation.
Thus the following methods can be used for fruit waste utilization.
Microbial Transformations-
A synopsis of the major strategies for fruit waste utilization for the microbial production of value-added products is following.
- Enzymes
- Bioethanol
- Organic Acids
- Heteropolysaccharides
- Aroma compounds
- Protein Enriched Feeds
