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Current Trends in Horticulture
Current Trends in Horticulture

Editors
Anjali Tripathi
S. K. Singh
Malay Marut Sharma
Gaurav Kumar
Sanjeev Rao

P.K. Publishers & Distributors

New Delhi-110053
Published by :
P.K. Publishers & Distributors
J-231/1A, Gali No. 14, 4th Pushta,
Kartar Nagar, Delhi-110053
Mobile: + 91 9540483251, + 91 7982551449
E-mail: pkpublication@gmail.com
Website: www.pkpublishers.com

Current Trends in Horticulture

© Editors
First Edition 2024
ISBN: 978-81-976276-4-4

All rights reserved no part of this work may be reproduced, stored

in a retrieval system, or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise,
without the prior written permission of the Publisher.

This Book has been published in good faith that the material
provided by author is original. Every effort is made to ensure
accuracy of material but the publisher and printer will not be
held responsible for any inadvertent errors.

PRINTED IN INDIA

Published by P.K Pubishers & Distributors Delhi-110053, Laser Type setting

at Shahabuddin Computers, Delhi. Printed at Sachin Printers, Delhi- 53
 (v)

Preface

We are delighted to publish our book entitled “Current

Trends in Horticulture”. This book endeavours to present a
panoramic view of the mostrecent advancements, cutting-edge
research, and emerging practices that definethe contemporary
horticultural landscape. Horticulture, as a scientific discipline,
has been an intrinsic part of human civilization for centuries.
From earlyagricultural practices to the development of
modern, specialized cultivationtechniques, horticulture has
played a crucial role in shaping the way weinteract with plants
and the natural environment. In recent years, horticulturehas
witnessed a remarkable surge in interest and innovation
spurred by theurgent need for sustainable food production,
environmental conservation, andenhanced human well-being.
The book will act as a conduit, bringing together a diverse
range of topics, research findings, and expert insights that
collectivelycontribute to the holistic understanding of
horticultural practices today. Fromtraditional methods to
modern technologies like precision agriculture, vertical
farming, and hydroponics, we explore the realm of cultivation
techniques thatcan efficiently meet the increasing demands of
a growing global populationwhile preserving the planet’s
delicate ecosystems.
We would like to express our heartfelt gratitude to the
esteemed contributors who have generously shared their
expertise and research for the benefit of our readers. Their
collective efforts have culminated in a truly comprehensive
volume that reflects the multifaceted nature of horticulture in
the modern era.
As editors, it is our aspiration that “Current Trends in
Horticulture” will serve as a valuable resource, not only
 (vi)

offering an in-depth understanding of current practices but

also inspiring readers to delve deeper into uncharted territories
and explore the vast potential of horticulture in addressing
the challenges and opportunities of the future.

Anjali Tripathi
S. K. Singh
Malay Marut Sharma
Gaurav Kumar
Sanjeev Rao
 (vii)

Contents

Preface (v)
1. Climate Change Effects on Fruit Quality 1
–Shilpa, Ankita Sood and Rimpika
2. Value Addition of Horticultural Crops:
Enhancing Quality, Shelf Life, and
Marketability 16
–BadriLal Nagar, Anand Milan and
Hradesh Shivhare 16
3. Revitalizing Tribal Horticulture: A
Sustainable Approach for Indigenous
Communities 26
–Hradesh Shivhare, BadriLal Nagar,
Anand Milan, Lokesh Yadav and
Ramesh Rajbhar
4. Integrated Pest Management in
Horticultural Crops 35
–Anand Milan, Hradesh Shivhare,
Deepanshu, Shyam Prakash and
Ramesh Rajbhar
5. Post-Harvest Technology and Management
of Horticultural Crops: Minimizing Losses
and Maximizing Profits 47
–G. Mithinkumar, Anand Milan,
Hradesh Shivhare, Pravesh Kumar,
and Shyam Prakash
6. Biological Inputs: Sustainable Tools for
Agriculture Production 56
–Vishakha Devi, Sandeep Kumar Singh,
Arshpreet Singh and Simarjit Kaur
 (viii)

7. Navigating the Future with Soilless Culture 78

–Dalip Singh, Simarjit Kaur and
Lovepreet Sama
8. Plant Growth Regulators Used in
Canopy Management 101
–Rimpika, Shilpa and Ankita Sood
9. Soilless Cultivation of Horticultural Crops 115
–Alok Kumar1, Anjali Kumari Jha,
Alok Singh and Rakhi Gautam
10. Post-Harvest Management Practices 128
–Alok Singh, Alok Kumar and
Vartika Singh
11. Fruit and Vegetable Waste Management 148
–Alok Kumar,Alok Singh, Ramesh Kumar
Gupta and Anjali Kumari Jha
12. Potential Impact of Climate Change on
the Quality of Fruit Crops 164
–Vartika Singh, Alok Singh, Harendra,
Priyanka Gupta, Divya Pandey and
Shipra Singh Parmar
13. Machine Learning Approaches for
Vegetable Production 173
–Anjali Kumari Jha Alok Kumar,
Pranava Praanjal and Abhishek Kumar
14. Sustainable Agricultural Practices 203
–Simarjit Kaur and Dalip Singh
15. Utilization of Biofertilizers in Agricultural Crops 222
–Shempi, Dr. Sandeep Kumar Singh,
Arshpreet Singh and Vishakha Devi
148 Current Trends in Horticulture

CHAPTER–11

Fruit and Vegetable Waste

Management
–1Alok Kumar*,1Alok Singh, 2Ramesh Kumar Gupta
and3Anjali Kumari Jha

Abstract
Among the horticulture crops, fruits and vegetables are the
most widely consumed food items. Depending on their nature
and method of preparation, these foods are eaten raw, partially
cooked, or completely cooked. Throughout the supply chain,
wastes from fruits and vegetables might vary greatly based on
how they are processed. In both solid and liquid form, the fruit
and vegetable processing industries produced 10–60% waste
or by-products. The best advantages should be derived from
waste material in a way that minimizes financial loss and poses
no environmental risks.Due to their perishable nature, fruits
and vegetables soon decay. Waste disposal is therefore a major
issue as it attracts rats and insects. Since it has shown to be an
effective way to use the perishable vegetable remnants, the
generation of renewable energy through the bioconversion of
fruit and vegetable waste is gaining relevance.Conventional or

1
Department of Pomology and Post Harvest Technology, UBKV, Cooch
Behar
2
Department of Fruit Science, College of Agriculture, IGKV, Raipur
3
Depa rtment of Vegetable and Spice Crops, UBKV, Cooch Behar,
West Bengal
Fruit and Vegetable Waste Management 149
traditional management techniques as well as novel or
emerging valorization methods can be used to control
horticultural waste. Conventional methods include land filling,
vermi composting, animal feeding, thermal treatments and
biogas production while valorization technologies comprises
of production of valuable products like essential oil, edible oil,
enzymes, colour and many more from the horticultural waste
products. Valorization methods reduce the quantity of trash
that is ultimately disposed of by salvaging valuable components
and repurposing them for other uses, making them preferable
to standard management techniques.
Keywords: waste utilization, fruits, vegetables, perishable,
valorization,

Introduction
Indigestible components of fruits and vegetables that are
discarded throughout various phases of collecting, handling,
transportation, and processing are referred to as fruit and
vegetable waste and the different programmes or techniques
used to handle and get rid of garbage are referred to as waste
management. Wastes can be managed through a variety of
methods, including disposal, destruction, processing, recycling,
and reuse. Cutting down on trash and preventing health and
environmental risks are the main goals of waste management.
The process of industrializing food production has led to the
production of a significant amount of food waste, which falls
into six categories: (a) crop waste and residues; (b) fruit and
vegetables by-products; (c) sugar, starch and confectionary
industry by-products; (d) oil industry by-products; (e) grain
and legume by-products; and (f) distilleries’ and breweries’ by-
products. In this chapter we will discuss the waste utilization
of fruit and vegetable crops.
Food is essential to both the ecology and human existence.
It can be used to create goods with additional value or eaten in
processed forms. But as the world’s population grows
exponentially and supply chain imbalances occasionally occur,
mounting concerns have resulted in an increase in the amount
150 Current Trends in Horticulture
of food waste produced worldwide. Global food loss and waste
amount to over 1.3 billion tonnes annually, and this figure is
growing.A new analysis by Rethink Food Waste Through
Economics (ReFED) states that improper storage conditions at
every level are the primary cause of most food waste. Food
waste is produced by farmers in the post-harvest stage as well
as by leftovers in homes, eateries, and businesses.Fruit and
vegetable waste accounts for a sizable amount (42%) of the
waste generated among the various percentages of food
products discarded. Due to the low cost of generating methane,
the majority of these wastes are disposed of in landfills. Methane
has a 25-fold higher potential for global warming than CO2,
despite the fact that it may be utilised to produce fuel. While
processing co-products, a sufficient amount of waste from fruits
and vegetables has also been produced.For example, during
harvest or processing, more than 5 million tonnes of sugar
beetroot pulp, 3.5 million tonnes of brewer’s grain and half a
million tonnes of onion waste are produced; together, these
represent about 75% of the waste created. Depending on the
raw material selected, the waste composition produced during
the production of fruit and vegetable waste may take the shape
of fruit peel, seed, crop, leaf, straw, stem, root, or tubers.The
waste derived from fruit and vegetable waste has a wide range
of qualities, depending on the species and tissues of the plants.
For example, leftover peels and seeds have a high concentration
of phytochemical substances, which may be used as culinary
flavourings and preservation agents. Comparably, the
antioxidant and anti-diabetic qualities of plant tissues high in
carotenoids, vitamins, and fibres work to prevent illnesses and
problems in humans. Effective waste product valuation in many
applications is therefore a useful tool for lowering
environmental problems and finding sustainable solutions to
problems.
Impact of Waste on Soil, Water Contamination and
Air Quality
Burning is one technique used for garbage disposal,
however it’s not necessarily the best one. Carbon monoxide,
Fruit and Vegetable Waste Management 151
nitrogen oxide, sulphur dioxide, methane, and other poisonous
hydrocarbons are among the dangerous pollutants released
when agricultural stubbles are burned. Animal and human
health is at risk due to the negative effects of these dangerous
gases and particulate matter on air quality. Horticultural wastes,
particularly those from cultivation systems and processing by-
products, cause water quality to deteriorate and are not the
only source of water contamination caused by industrial solid
wastes containing heavy metals. Ground and surface water
contamination is mostly caused by fertiliser and pesticide
chemicals. Extinct beneficial soil-borne microorganisms are
caused by toxic trace substances that prevent the availability
of vital nutrients. Groundwater is now dangerous because of
chemical toxicity, according to the water contamination
pyramid. Persistent farming causes problems with salinity,
sedimentation, and erosion. The soil is unsuitable for crop
growth due to the continuous usage of fertilisers and the
presence of non-degradable plastic solid waste. Furthermore,
certain plant leftovers include harmful substances including
volatile terpenes, phenolic compounds, and secondary
metabolites that might impede the development and yield of
other crops. Crop-crop allelopathy is the term for this
occurrence, which is mostly connected to postharvest wastes.

Waste Management
Waste items must be gathered, transported, processed,
disposed of or recycled, and monitored. The pre-treatment,
processing, transportation, collection, and ultimate residue
abatement are all included in a standard waste management
system. In order to decrease the quantity of material that enters
or exits society and to promote the reuse of material within
society, waste management aims to provide hygienic living
conditions.
The following objectives are included in this waste
management concept:
• Reducing overall waste through discard reduction and
recycling.
152 Current Trends in Horticulture
• The recycling and reintroduction of appropriate
material groupings as a secondary raw material or
energy carrier into product cycles.
• Putting biological waste back into the natural cycle.
• The greatest amount of waste reduction feasible, with
leftover garbage to be dumped in “suitable” landfills.
• Adaptable idea with regard to variations in waste
amounts and home waste composition. The system has
to take into account recent advancements in the waste
management industry.
The whole suite of procedures involved in handling,
processing, getting rid of, or recycling trash is called the waste
management system. Ensuring that waste products are
removed from their source or area of generation and processed,
disposed of, or recycled in a safe and appropriate way is the
aim of the waste management system. Conventional or
traditional management techniques as well as novel or
emerging valorization methods can be used to control
horticultural waste. Conventional technologies mostly use a
“end-of-pipe” approach, which means that their goal is to
reduce the negative effects and harms to the environment and
human health before eventually getting rid of the trash that
has already been produced. It includes livestock feeding,
landfilling, composting and thermal treatments. The act of
reusing, recycling, or composting waste materials in order to
transform them into more beneficial goods, such as materials,
chemicals, fuels, or additional energy sources, is known as waste
valorization. It includes extraction of essential oil, edible oil,
polyphenolic compounds, enzymes and other valuable
products. Valorization technologies are superior to traditional
management approaches because they salvage valuable
components and repurpose them for different purposes, hence
decreasing the amount of waste that is disposed of in the end.

Advantages of Waste Utilization

The following are some benefits of waste utilisation that
may be inferred from the methods mentioned above:
Fruit and Vegetable Waste Management 153
• Preventing contamination of the environment.
• A beneficial addition to human diet.
• A variety of value-added goods can be made.
• Assist in resolving the food shortage issue.
• A good supplier of nutrients that can improve soil
fertility.
• May boost the industry’s financial returns.
• Find solutions to the salinity hazard issues.

Conventional/Traditional Management Techniques

Livestock feeding: Co-products from the processing of fruits
and vegetables may be efficiently utilised in farm animal
nutrition as functional feed components to produce higher-
quality food products.The resulting co-products can be added
to animal feed formulations in a variety of ways. For example,
citrus pulp can be used as a main feed ingredient to provide
crude protein and energy; tomato pulp can be used as a dietary
supplement to achieve a specific function; or olive pomace can
be used as a dual purpose ingredient, which is a main feed
ingredient with functional properties.Fruit and vegetable waste
can be sold to generate revenue for feed. When feeding fruit
and vegetable waste to cattle, farmers should validate the effects
with vets.
Fruit and vegetable processing co-products’ (either as bulk
material or high value component) effects on the quality of
farm-produced animal items:
Co/by Product Animal
or Extract Species Effect
Grape pomace Broilers Antioxidant
Grape seed extract Broilers Antioxidant
Tomato extract Broilers Antioxidant
Hesperidin Broilers Antioxidant
Citrus pulp Broilers Improved fatty acid composition
Antioxidant, improved fatty acid
Pomegranate by-products Broilers
composition, Hypocholesterolemic
Hesperidin Laying hens Antioxidant
Grape pomace Laying hens Antioxidant
Grape seed/ Grape seed
Laying hens Antioxidant
extract
Tomato pulp Quails Antioxidant
(Contd...)
154 Current Trends in Horticulture
Co/by Product Animal
or Extract Species Effect
Tomato powder Quails Antioxidant, Yolk colour enhancement
Tomato waste Goats Improved milk fatty acid composition
Pomegranate seed pulp Goats Improved milk fatty acid composition
Pomegranate seed pulp Kids Antioxidant
Olive cake Lambs Antioxidant
Dried citrus pulp Lambs Antioxidant
Pomegranate peel extract Cows Improved milk fatty acid composition
Dried stoned olive Water
Improved milk fatty acid composition
pomace buffaloes

Co-products of fruits and vegetables have mostly been

investigated in the diets of small ruminants and poultry. A few
studies also examine the impact of adding fruit and vegetable
co-products to the diet on the quality of cow’s milk and meat
from monogastric animals (pigs and rabbits). Regarding their
intended use, the co-products have primarily been tested as
antioxidants because lipid oxidation is a significant factor
influencing the shelf life, sensory attributes, and nutritional and
health value of animal food products. Additionally, because of
their high phenolic content, fruit and vegetable co-products are
excellent natural sources of antioxidants.
Landfilling: Fruit and vegetable wastes (FVW) are
generated in enormous amounts at markets and, due to their
high biodegradability, are a source of nuisance in municipal
landfills. Despite having an adverse effect on the environment,
it is the most popular and straightforward method of getting
rid of solid waste. This is mostly because food waste has a high
nutritional content and is highly biodegradable.Food breaks
down gradually in landfills. It starts to seep into the ground
and air, posing a risk to the local ecology and population.
Methanogenesis in landfills converts the primary
macronutrients found in organic debris into soluble compounds
and ultimately biogas. But because lignin and lingo cellulose
are resistant to anaerobic conditions, they may restrict the
bioavailability of cellulose in the absence of an appropriate
pretreatment, which would lower the biogas output.Leachate
formation, primarily caused by rainwater infiltration that seeps
through the waste layers and collects at the landfill’s bottom,
is another significant environmental problem linked to
Fruit and Vegetable Waste Management 155
landfilling. However, the moisture in the wastes also plays a
significant role. The composition of the waste, the age and depth
of the landfill, the design and operation of the landfill, the
weather (including annual rainfall and ambient temperature),
and the organic matter, inorganic salts, organic trace pollutants,
and heavy metals are all included in this complex matrix of
liquid stream. Leachate needs to be handled in the right
facilities. Municipal wastewater treatment facilities could
handle them based on their chemical makeup. In the absence
of such, specific installations are needed.
Composting and vermicomposting: It is a technique that
makes it possible to handle the organic stuff in the wastes, which
makes it ideal for food waste, especially fruit and vegetable
wastes. Less leachate production and greenhouse gas emissions
as compared to landfilling have positive environmental effects.
But in order to separate the organic portion from the trash, a
few prerequisites must be met: water must be added, energy
must be used for mixing and aeration, and operating parameters
must be carefully monitored. Composting is the aerobic
biological conversion of organic matter, as opposed to the
processes occurring in landfills, which results in the production
of CO 2, N 2 , NH 3 and a solid, resistant substance that is
sometimes referred to as compost and contains humic
chemicals. Food waste may now be vermicomposted to create
biofertilizers, according to recent developments.Vermi-
composting is another practical way to use the waste material.It
is the result of earthworms and microbes working together
tostabilise waste organic stuff. Vermicompost, the finished
product, has superior qualities to regular compost in terms of
soil nutrient availability. Recent research has looked on the
earthworm activity in food waste vermicompost. It is possible
to draw the conclusion that vermicomposting is a better option
for creating soil fertilisers than composting since it can
efficiently eliminate bacterial pathogenic load.
Thermal treatments: The process of incineration, also
known as burning, is considered beneficial as it significantly
reduces the amount of garbage that is ultimately disposed of,
extending the life of landfills. Although contemporary
156 Current Trends in Horticulture
incinerators have appropriate air pollution control systems that
result in incredibly low emissions of pollutants, the incinerator
plant should still be properly constructed and run to prevent
major atmospheric air pollution concerns.
There are additional forms of thermal treatments, such as
gasification and pyrolysis, that transform organic matter into
other products.The gaseous stream obtained in both treatments
includes, among other things, hydrogen and carbon dioxide.
This stream can be processed further to produce synthesis gas,
or syngas, which is a mixture of H 2 and CO in different
proportions that can be used as fuel for power and/or heat
generation or as feedstock for the synthesis of chemicals.
Pyrolysis is a process in which waste materials are thermally
broken down without the use of any additional reactants. This
leads to the formation of three fractions: gas, liquid, and solid,
the proportion of each of which is determined by the process
temperature, heating rate, and vapour residence time. Soil
amendment, the extraction of chemicals, and the creation of
clean syngas are just a few of the uses and applications for the
solid (char) and liquid (pyrolysis oil or bio-oil) fractions.The
process of gasification is partially oxidative and yields a gas
stream known as producer gas, which may be burned or
processed further to create syngas. Regarding food waste and
the management of fruit and vegetable waste, these
technologies are still in their early stages of development.
Generally, gasification is a more appealing choice because to
the high moisture content of these substrates. Nevertheless, a
significant disadvantage of the thermal treatment of wastes is
the large energy supply needed to heat up and finally
evaporates water or to produce supercritical conditions, which
has a detrimental impact on thermal efficiency.
Only a small portion of the residues produced may be
valorized in any form, notwithstanding recent improvements
to the conventional methods for handling food wastes as
outlined above. Of these methods, incineration and landfilling
are seen to be the least ideal. In contrast, although they suggest
some value extraction from the leftovers, anaerobic digestion,
composting, and animal feeding provide low-value products
Fruit and Vegetable Waste Management 157
and are therefore not very appealing methods for recovering
food waste.
Biogas: Anaerobic digestion is an economical method for
treating sorted organic waste from municipal solid waste
(MSW), particularly food waste. The process of methane
fermentation is intricate. Anaerobic digestion involves several
steps, including enzymatic hydrolysis, acidogenesis,
acetogenesis, and methanogenesis. A variety of microorganisms
aid in each metabolic step of the process. In general, 45–70%
methane, 30-45% carbon dioxide, 0.5–1.0% hydrogen sulphide,
1–5% water vapour, and trace amounts of other gases (such as
hydrogen, ammonia, nitrogen, etc.) make up biogas. A given
biofuel’s composition varies depending on where it comes from
and how biodegradable biomass is made. The type and
biological makeup of biogenic waste greatly influence its
potential for gas generation.The anaerobic digestion process is
often carried out in either a mesophillic or a thermophillic
environment, with thermophillic digestion being noted as the
more effective technique. Dry anaerobic digestion is far more
advantageous to compact digesters with high organic loading
rates and energetically efficient operation than wet anaerobic
digestion.
Food Waste Valorization
Polyphenolic compounds: The peels, pulp/pomace, and
seeds of several citrus fruits, such as apples, peaches, pears,
bananas, pomegranates, mulberries, blackberries, tomatoes,
and sugar beets, have more than double the quantity of total
phenolic chemicals than edible tissue. Proanthocyanidins and
flavonoids are abundant in apple and grape pomace, catechin
and gallocatechin in bananas, hydroxycinnamic derivatives
such as chlorogenic acid and dicaffeoylquinic acid in carrot
pomace, and gallic and ellagic acids in mango seed kernels and
peels. Antioxidants from kinnow peel, litchi pericarp, litchi
seeds, and grape seeds may be used in the food and
pharmaceutical sectors.Pomace from beetroot roots is a strong
source of flavonoids. The beetroot root peel’s phenolic section
contains derivatives of cyclodopaglucoside, p-coumaric, ferulic,
158 Current Trends in Horticulture
and l-tryptophane acids. In vertebrates, the polyphenolic
chemicals have anti-oxidative, immune-modulatory, anti-
cancer, and antimicrobial (pathogen) properties. One potential
application for guava fruit peel and pulp is as a dietary fibre
source rich in antioxidants. Polyphenols are considered to
prevent LDL oxidation and lower the risk of cardiovascular
illnesses. Polyphenols have the ability to lower blood pressure,
lower blood cholesterol levels in both people and animals, stop
platelets from clumping together, and stop thrombosis. The
flavonoids and terpenoids found in banana leaf have
anthelmintic qualities.
Enzymes: The biomolecules known as enzymes are proteins
that, in mild conditions, function as active and remarkably
selective catalysts of specific chemical reactions. These
biomolecules are widely used in major economic sectors,
including food, cosmetics, pharmaceuticals, textiles, chemicals,
and fuels. The primary reason behind the high cost of
manufacturing and raw materials for enzyme production is the
use of FVW for microorganism growth, which presents a great
opportunity to reduce these costs.Furthermore, a wide range
of enzymes may be obtained from these substrates. Here are a
few pertinent instances: cellulolytic enzymes, hemicellulases,
laccases, and xylanases (from lignocellulosic biomass); amylases
(from grapefruit peels, pineapple bunches, orange and lemon
peels, grapes); pectinolytic enzymes (from pineapple bunches,
orange and lemon peels, grapefruit peels); tanases (from
grapefruit peels, cherries); proteases (from pomegranate
bunches, mango, potato); lipases (from lemon peel, coconut
bunches, soy residues); invertase (from banana and orange
peels, coconut and pomegranate bunches); peroxidases (from
asparagus, broccoli, radish); polyphenol oxidases (also called
tirosinases)
Edible oil: The fatty acid and triglyceride profiles of the fat
found in mango seed kernels are comparable to those of cocoa
butter, making them a prospective source of edible oil. The
seeds of guavas (Psidiumguajava L., Myrtaceae), which are often
thrown away during the juice and pulp preparation process,
contain 5–13 percent oil that is high in important fatty acids.
Fruit and Vegetable Waste Management 159
The oil derived from passion fruit seeds has a high content of
unsaturated fatty acids (87.6%), primarily linoleic (73.1%) and
oleic (13.8%) acids. The oil has the ability to scavenge free
radicals.
Essential oil: Citrus peels provide 0.5 to 3.0 kg of essential
oil (EO) per tonne of fruit, making them a potential source of
EO. Because of its fragrant flavour, citrus essential oil (EO) is
frequently used in alcoholic beverages, confections, soft drinks,
perfumes, soaps, cosmetics, and home items. It is also used in
medicinal products as a masking agent. Fresh fruit, skim milk,
low-fat milk, and their shelf lives are all extended, and their
antibacterial properties are broad-spectrum maintained.
Orange oils, both bitter and sweet, are utilised in tea blends
and as a component of medicines that are stomachic,
carminative, and laxative.Lemon essential oil contains D-
limonene, which boosts immunity, counteracts occasional
depressive symptoms, encourages purposeful thinking,
energises and stimulates the body, opens and releases emotional
blocks, supports healthy skin, and minimises the appearance
of wrinkles. Dried bitter orange oil is used to treat piles,
diarrhoea, and uterine and rectal prolapse.
Fermented edible products: Fermenting fruit wastes
produces a variety of drinks, including vinegar, wine, beer,
cider, and brandy. Cider made from apple pomace has been
produced.Cider is made by fermentation using apple juice. The
alcohol percentage in it ranges from 1 to 8%. It has also been
investigated if dried, culled, and excess apples, grapes, oranges,
and other fruits may be used to make brandy. Fruit scraps may
also be used to make vinegar. The fruit waste is first fermented
alcoholically using the acetic acid fermentation process, which
is carried out by Acetobacter bacteria. There have been reports of
pineapple and orange peel juice waste being fermented to
produce vinegar. To make vinegar, apple pomace extract can
also be combined with molasses in a 2:1 ratio.
Colour: Carotenoids like lycopene are abundant in tomato
skin. It could help treat chronic illnesses such coronary heart
disease, cancer, and other ailments. Because tomato peel is a
by-product of processing tomatoes and contains both lycopene
160 Current Trends in Horticulture
and fibre, adding it to meat products can make them healthier.
Another excellent source of carotenoids is carrot pomace. The
potential use of anthocyanin pigments found in beetroot root
pulp and banana bracts (leaves below the calyx) as natural food
colourants was assessed. The dried extract of beetroot root
pomace has 11–23 mg of xanthins/g. The peel of beetroot has
the potential to provide important betalains, which are
nitrogenous pigments soluble in water. These pigments are
primarily divided into two groups: yellow betaxanthins and
red betacyanins. They stop active oxygen-induced and free
radical-mediated oxidation of biological molecules because they
are free radical scavengers. In today’s food sector, betalains
are widely employed as natural colourants.
Fruit waste from other fruits like kokum, phalasa, jamun,
dragon fruit and plums can be used for extraction of natural
colour. Natural hues have been used to present food in an
appealing way since ancient times. Because of its harmful
effects, artificial colouring has been outlawed in certain places
and has become a contentious topic in others. Colours found in
nature and those that are similar to it, including anthocyanin,
chlorophyll, and p-carotene, are employed. The fruit and
vegetable industries may make use of colour extracts from fruit
waste. The two primary hues are dark red from anthocynanins
and orange red from carotenoids. Many dark-colored fruits
have anthocyanins, which make them sensitive to air, heat,
metals, and pH. Anthocyanin is also present in fruits like plums,
particularly in the skin pigment. Pomace produced as waste
from processing of plum is a rich source of pigment.
Dietary fibre: In the human gastrointestinal system, the
phrase “dietary fibre” mainly refers to vegetable polysaccharides
and lignins that maintain their resistance when subjected to
the action of digestive enzymes. Dietryfibres have long been
known to provide health benefits, including the capacity to bind
a variety of chemicals, such as cholesterol and gastric
fluid.Dietary fibre is made up of materials such as waxes, resins,
cellulose, hemicellulose, and lignins and pectins. Dietary fibre
is essential for the prevention and treatment of heart disease,
Fruit and Vegetable Waste Management 161
diabetes, obesity, atherosclerosis, colon cancer, and colorectal
cancer.The portions of cereals, fruits, and vegetables that are
high in non-digestible carbohydrates are mostly used to make
dietary fiber-enriched dishes.Many manufacturers separate the
dietryfibres from the pomace of apples and pears. Screening,
dehydration of filtered materials, and mechanical filtering are
all steps in the extraction process. The percentage of fibre in
apple and pear pomace is 56% and 75%, respectively.The
substance made from fruit dietary fibre that is used to make
bread, baked goods, cereals, and medications. It has a
consistency similar to wheat. Solvent extraction has been used
in laboratories to remove fibres from apple pomace.

Conclusion
Utilising waste in horticulture has several advantages, from
economic viability to environmental sustainability.
Considerable progress may be achieved in lowering
environmental pollution and increasing resource efficiency by
efficiently handling and recycling waste products produced in
horticulture operations, such as fruit and vegetable processing,
wineries, and breweries. Waste may be converted through a
variety of processes, including fermentation, anaerobic
digestion, and composting, into useful products including
animal feed, organic fertilisers, and biogas for electricity.
Furthermore, the effective use of waste in horticulture is made
possible by technological developments such as smart waste
management systems and precision agriculture. These
developments make it possible to make decisions based on data
and use resources optimally, which improve agricultural output
and sustainability. Additionally, by closing the loop on waste
streams and encouraging a more comprehensive approach to
resource management, waste utilisation supports the concepts
of the circular economy. All things considered, embracing waste
utilisation in horticulture not only lessens the effects on the
environment but also encourages innovation and resilience in
the agricultural industry, opening the door to a more
sustainable future.
162 Current Trends in Horticulture

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