Based on the study conducted by Afraz et al.

(2023), “Subcritical and Supercritical Fluids

to Valorize Industrial Fruit and Vegetable Waste,” they found out about the application of

subcritical and supercritical fluid technologies in the valorization process, highlighting the

benefits of the extraction techniques for recovering the bioactive compounds and uncommon oils

from waste materials. Industrial fruit and vegetable waste has come to attention because of

environmental problems that are associated with its usage.

The Food and Agriculture Organization reported the loss or waste of about one-third of

all food produced worldwide, equivalent to about 1.6 billion tons annually. (Despoudi et al.,

2021) Within this volume, 54% is lost in production, such as post-harvest handling and storage,

and the other 46% is lost throughout the process and distribution at the consumer consumption

stage. The rising amount of waste is not only an environmental problem, but also a concealed

humanitarian problem. Furthermore, industrial food pollution is a major concern as it involves

the consumption of an excessive amount of raw material and produces more effluents and solid

waste (Ahmad et al., 2019).

The current value addition and disposal practices include landfilling, organic fertilizer,

animal feed components, open burning, and incineration, which are costly and harmful to the

environment (Li et al., 2022). Therefore, there is a need to develop new techniques for

recovering valuable compounds that can be converted or utilized in an environmentally friendly

way (Waheed et al., 2022). In this context, valorizing industrial fruit and vegetable waste (FVW)

using novel extraction techniques is a useful approach. The food industry’s major effluent is

solid waste. Cleaning water, pits, peels, seeds, pulp, rag (membranes and cores), and other non-

edible components (discolored, rotted, or damaged sections, bruised, and overripe portions) are
among the waste created by the processing of raw food commodities in the fruits and vegetables

industry (Kowalska et al. 2017).

As a result, effective bioactive chemical extraction from natural matrices is a major

potential application of critical fluid-based extraction technologies. Nevertheless, improvements

include recognizing the nature and quantity of components, enhancing downstream processing,

and considering procedure variables like purity and extraction time. For modeling, scaling up,

and optimization purposes, these data are necessary. The main source of waste from non-SCF

extraction procedures is organic solvents, which means that burning the waste requires fossil

fuels, which is an unsustainable practice over time. Critical fluid extraction is not only a practical

alternative method for recovering valuable compounds from waste biomass, but it also has the

potential to enhance the downstream processing of the remaining biomass.

The cost and profit of the method were also greatly affected by the quality of the extract

and the amount of time it took to extract it. Pharmaceuticals, such as cancer therapy and

antidiabetic medications like phloridzin from apples or amylase from grapes, can make use of the

extracted compounds as food additives, nutritional supplements, and pharmaceuticals. SCFs may

be useful for extracting bioactive molecules from agricultural food byproducts, but scaling them

up, assessing interactions with food ingredients, assessing polar substance extraction with

entrainers, and limiting macromolecular substance extraction due to the fluid's density are

challenges.

Than Nga et al., (2022), entitled “A Mini-Review on Essential oils, Chitosan, and Their

Application in Preserving Fruits and Vegetables” concluded that the edible coatings made of

chitosan and essential oils (EO) can be used for fruit and vegetables preservation. In their study,

fruit and vegetable preservation was accomplished using chitosan and essential oils (EO). Clove,
thyme, cinnamon, cymbopogon martinii, lemon oil, olive oil, cardamom oil, and heracleum

persicum oil are CS-essential oils that provide advantages like resistance against numerous

harmful microbes. Using these may additionally prevent weight loss and preserve the nutritional

quality of numerous fruits and vegetables, including pomegranate arils, mango, cherry fruits,

avocados, bell peppers, lettuce, and carrots, while maintaining their color, firmness, and quality

throughout storage. In several plant biochemistry processes, essential oils are known as

secondary metabolites and link plants to their habitat. While volatile molecules shield plants

from herbivores, insects, and microbiological pests, pigments and aromatic compounds give

flowers and fruits their color and scent and aid in pollination and seed distribution (Rios, 2016).

Humans have traditionally utilized these secondary chemicals as food and medicine after

realizing their benefits. EOs have gained a lot of interest among the many phytochemicals found

in plants. Due to their volatility, essential oils (EOs) can be extracted from oil cells using the

steam distillation process (Ros, 2016).

According to CS's properties, which include its non-toxic, antibacterial, bio-absorbed

nature and easy gelation, it has numerous benefits in a variety of industries, including wastewater

treatment, agriculture, pharmacy, and cosmetics. According to Badawi et al. (2017), the chitosan

molecule has a significant number of functional groups that can interact with both organic and

inorganic compounds and absorb pollutants. According to the Boardman et al. (2018), CS

hydrogel has shown potential in treating wastewater containing dyes to a wide range of colors. It

plays a vital role in sustainable agriculture to reduce the use of pesticides while simultaneously

promoting the growth of crops. And CS, a natural product, is a good substitute for synthetic

pesticides, minimizing adverse effects on people and the environment (Xing et al., 2015). Nitric

oxide was enclosed in CS nanoparticles by Oliveira et al. (2016). This is a technique for reducing
salinity's adverse impact on corn growth. Deshpande et al. (2017) crosslinked CS with zinc-

complexed CS nanoparticles as nanocarriers for micronutrient delivery with sodium

tripolyphosphate. The findings of applying this complex to the growth of wheat plants

demonstrated that zinc-complex CS is a slow-releasing kind of fertilizer. It assists in managing

the plant's nutrient supply, preventing waste and pollution of the environment. According to

Morsy et al. (2017), CS is used in cosmetic research and development not only as a natural

antibacterial chemical but also as a medium to encapsulate active ingredients.

As a result of this study, derived microfilms are being used more frequently to maintain

the quality and extend the shelf life of fruits and vegetables. Using chitosan and essential oils

together, fruits and vegetables (pomegranate, mango, strawberries, green beans, avocado cv.

Hass, maize grain, apple, bell pepper, cherry fruits, lettuce, and carrot) can be preserved while

simultaneously fighting bacterial and fungal strains. Certain essential oils have a strong aroma

and are unpredictable, which affects food's sensory perception. Controlling the impact of

essential oil fragrances is a problem that requires more research.

“Fruit and vegetable waste management practices at pasig mega market in pasig city,

philippines” (Buhion, 2023) the waste produced by the fruit and vegetable industry has a

negative impact on the environment, society, and economy. To characterize the waste

management procedures used by the fruit and vegetable vendors at Pasig Mega Market in Pasig

City, a study was carried out there. Those who participated in focus groups and key informant

interviews included vendors and government workers. The average amount of waste collected

every day at the market was found to be between 100 and 200 kg, with green vegetables,

watermelons, melons, and saba being the most prevalent types. Focus group talks revealed that

the suppliers' attempts to cut waste include quality assurance procedures, adherence to the first-
in, first-out concept, lower rates for subpar commodities, and marketing initiatives. The methods

for treating wastes that have been identified include using them as animal feed, developing

substitute products, and returning damaged goods to suppliers.

The activities of the local government and market administration in trash management,

such as composting and donating animal feed for the nearby zoo, were revealed through key

informant interviews. Additionally, it showed progress in the management's application of the

ordinances. The weather, competition in the market, supplier problems, and customer

preferences were the main obstacles that were experienced. Overall, less food waste is dumped in

landfills because of their waste management. Valuing food waste, planning awareness and

livelihood campaigns, and carrying out routine reviews are techniques that are advised for

vendors and administration.

According to Grover and Negi, (2023), Fruits and vegetables are beneficial sources of

essential nutrients such as minerals, vitamins, and different antioxidants that enhance our health

in a variety of ways (Alabi et al., 2020). Since respiration persists at the cellular level in the

majority of fruits and vegetables even after harvest, they are regarded as living things. A shorter

shelf life and increased susceptibility to deterioration are results of this self-consumption process

in fruits and vegetables (Jha et al., 2019). Furthermore, fruits and vegetables are more prone to

deterioration and quality loss because of their high moisture content, which rapidly encourages

chemical reactions and microbial activity (Alabi et al., 2020).

The best way to preserve fresh fruits and vegetables' nutritional content and sensory

qualities is to freeze them. This stops microbes from growing and slows the action of enzymes

that break down naturally (Kaur & Kumar, 2020; Ma et al., 2021). Due to their high

perishability, fruits and vegetables require temperature-controlled settings for handling, storage,
marketing, and transportation in order to maintain quality attributes, preserve nutrients, and meet

customer expectations for quality. The fruit and vegetable industry uses commercial freezing

systems like blast freezers, IQF systems, cryogenic freezers, and plate freezers the most

frequently, but their large crystal sizes cause significant, irreversible changes in the plant tissue,

which result in quality losses during frozen storage.

In the study of Malhotra (2015), it aims to examine the supply chain of fresh fruits and

vegetables in Indian market. The study looks at the supply chain and logistics improvement

efforts being made by major Indian retailers like Future Group, along with stores like Food

Bazaar, Reliance Fresh, and other merchants. Additionally, it explores the distinctions between

India's traditional supply chain and its modern retail system for fresh fruits and vegetables. The

analysis demonstrates that the larger number of intermediaries, the poor facilities, poor handling

and packing, and the incorrect information flow between the stakeholders are the primary issues

with the Indian supply chain for fresh fruits and vegetables. The relevant practical concerns have

been discovered through both primary and secondary research. The study concludes that the

supply chain has a lot of flaws that need to be fixed. Bad infrastructure, poor sorting and grading

technology, inexperienced staffing, and bad handling and packaging practices all have an impact

on the supply chain, making it ineffective and calling for improvement.

According to the study of Bisht et al. (2020) entitled, "A novel approach towards the fruit

specific waste minimization and utilization: A review," infrastructural facilities and poor post-

harvest management are accountable for 30–35% of fruits being wasted. There are only 5166

processing facilities in India as of January 1st, 2019 for fruits and vegetables. The units in the

country lack effective waste management and disposal practices (Joshi and Sharma, 2011; Bisht

et al., 2015). It claims that huge quantities of solid and liquid waste are produced during the
processing of fruits and vegetables. The wide range of fruits and vegetables offered leads to a

broad waste stream in the fruit and processing industry. The processing of tropical and

subtropical fruits produces more byproducts than the processing of temperate fruits.

Environmental risks arise because a lot of fruit waste ends up in landfills or rivers. The

researchers offered a waste management idea in accordance with the findings.

In conclusion, as the amount of fruits and vegetables produced rises, fruit and vegetable

waste has become a significant issue. It needs to be managed properly because it affects and

pollutes the environment. The massive amounts of fruit waste that have accumulated worldwide

would be significantly reduced by the combined efforts of waste minimization and sustainable

by-product misuse. Numerous studies have also demonstrated how different types of fruit waste

can be used to produce a variety of by-products, including pectin, alcohol, vinegar, animal feed,

colors, essence, etc., in addition to lowering pollution issues. The majority of fruit wastes, such

as citrus pulp, banana and mango peels, etc., are nutritious and may be fed to animals either right

away or after drying or ensiling with cereal straws without affecting their taste, ability to absorb

nutrients, health, or performance. Using fruit waste effectively and efficiently will increase

farmers' profitability by decreasing the cost of animal feeding, providing a variety of goods with

added value, aiding in waste management, and lessening environmental damage.

“Insights into recent innovations in anti browning strategies for fruit and vegetable

preservation” Navina et al. (2023) addressed enzymatic browning. It states that the major

challenges in post-harvest management of fruits and vegetables make them highly perishable. It

includes microbial intervention, enzymatic browning, loss of nutrients, and more. The external

qualities of the fruits can affect the customer's decision and preference for purchasing them.

Foods that turn brown or black during storage are a definite indication of losing market
acceptability. Browning is a reaction that develops a brown color in foods. It is said to cause

major undesirable nutritional, functional, biochemical, and sensory changes in fruits and

vegetables during post-harvest storage.

Enzymatic browning is the most concerning of every issue due to the negative impact it

has on the biochemical and financial causalities of the fruit and vegetable business. This review

tries to bring out the innovations within each category of technique along with their novel anti-

browning agents developed by various researchers. The authors also propose that the issues

raised by the enzymatic browning of fruits and vegetables might be resolved by a combined

approach combining two or more methods. It claims that fruits and vegetables are extremely

perishable due to the primary challenges in managing them after harvest. It entails microbial

interference, enzymatic browning, nutritional loss, and other factors. The customer's choice and

preference to buy the fruits may be influenced by their exterior attributes. Foods that become

black or brown while being stored are a clear sign that they are no longer acceptable to

consumers. Foods undergo a process called browning that gives them a brown color. It is

claimed to significantly alter fruits and vegetables during post-harvest storage, leading to

undesired functional, biochemical, nutritional, and sensory alterations.

As a result, researchers uncovered the variables that control enzyme activity. The

presence of oxygen, the quantity and kind of endogenous phenol compounds present, and other

variables can all be considered as controlling factors for enzymatic activity. To prevent

enzymatic browning, these factors are essential (Moon et al., 2020). Browning-causing enzymes

can also be made unconscious by external influences like pressure, pH, temperature, and others

(Kamalapreetha et al., 2023). When phenol chemicals, enzymes, and oxygen come together for a
reaction, enzymatic browning happens. Because cells have separate spaces to store phenols and

other substrates apart from enzymes, fresh fruits and vegetables do not produce melanin colors.

In the study of Jun et al. (2022) “Generation of fruit and vegetable wastes in the farmers’

market and its influencing factors: A case study from Hangzhou, China” The study used the

farmers' market in Hangzhou, China, as a case study to investigate the factors that lead to

vegetable and fruit waste in traditional farmers' markets that are common in China, Thailand, and

South Korea. Between April 2021 and January 2022, surveys and questionnaires were distributed

to market participants (managers, retailers, and cleaners). The findings indicated that the

categories of wasted fruits and vegetables were related to the types of produce that were sold,

with leafy vegetables and bananas making up the categories of produce that were wasted the

most frequently each day. Fruit and vegetable waste was highest in the morning. Fruit and

vegetable waste tended to vary according to the season, with summertime waste being higher

than wintertime waste. The size of the farmers' market had an impact on how much produce was

wasted. Additionally, it was discovered that wastage and sales volume were strongly associated.

According to the research, the following elements had the greatest impact on fruit and vegetable

sales: market service community size; fruit and vegetable appearance; weather; market

environment; fruit and vegetable price; and fruit and vegetable origin. Finally, the majority of

stakeholders were driven to eliminate waste for legal, ethical, and economic reasons. The study's

findings can serve as a valuable guide for enhancing the handling of leftover fruits and

vegetables.

In the study “Processing and Preservation of Fresh-Cut Fruit and Vegetable Products” by

Udoro et al. (2017), fruits and vegetables are products of vegetation that are safe for

consumption even in their raw state without being processed or changed. The use of
antimicrobial edible films and coatings; controlled atmosphere storage and modified atmosphere

packaging of fruits and vegetables; washing with hypochlorite, hydrogen peroxide, organic acids,

warm water, and ozone for disinfestation and sanitization are stated as some techniques for

preserving FFV to maintain it. In contrast, it has been documented that FFV can lose vitamins

and other nutrients during processing and storage. For this reason, it is important to use the right

processing methods to preserve the FFV's nutritional value and organoleptic qualities.

Maintaining quality and extending shelf life, particularly during handling and transit, remain

challenges for FFV without compromising the product's microbiological safety. As a result, food

manufacturers are always looking for ways to keep fresh fruit on the market that is still nutritious

and organoleptic.

Fresh-cut fruit and vegetable products (FFVP) are referred to as fruits or vegetables that

have been cut, peeled, or sliced into a usable product and packaged to provide consumers with

nutrients and flavor while still retaining their state of freshness, according to the International

Fresh-Cut Produce Association (IFPA). Fresh-cut produce has a prolonged shelf life and is

valued for its freshness, convenience, nutritional retention, and sensory quality. This is a product

that just needs to be partially prepared to be used. Because of this, fruits and vegetables lose

some of their overall quality while being processed and stored. The processes involved in

making fresh-cut items compromise the strength of the cells, encourage the interaction of

enzymes with substrates, and allow more microbes to enter the system. According to the

researchers, FFVP is present globally like lettuce, cabbage, carrots, etc. After all of these

processing methods for the longer shelf life of fruits, it still has negative feedback. This method

may also affect the external qualities of the fruits or vegetables, affecting their nutritional state.
 In conclusion, because of its excellent nutritional value and minimal processing, FFV is

becoming more and more popular. However, customers should be aware of the effects of

processing and storage conditions because storage can alter the nutritional quality of produce,

primarily because of enzymatic and biochemical reactions. The traditional way of processing

increases the shelf life and nutritional value of fruits and vegetables, but fresh-cut processing

makes the products more perishable and unappealing to consumers. In order to fulfill the

increasing needs of today's consumers, appropriate technologies and techniques for the

preservation, wholesomeness retention, and consumer desirability of fresh-cut items are thus

needed.

According to Strano et al., (2022), the “Postharvest Technologies of Fresh Citrus Fruit:

Advances and Recent Developments for the Loss Reduction during Handling and Storage” aims

to examine the most innovative, sustainable, and safe post-harvest handling and storage methods

critically. Postharvest technical innovation aims to preserve quality and increase shelf life by

appropriately handling, treating, storing, and transporting collected produce. Furthermore, the

implementation of innovative sustainable approaches is essential to minimizing the effects of

fungicide waste disposal on the environment and the residues of synthetic fungicides on fruit

surfaces. Since citrus fruits are the most common type of fruit consumed by humans, the

researchers concentrate on them. Postharvest technology for fresh citrus fruit refers to several

methods and approaches that have been researched and used to enhance the various stages of

handling, processing, storing, and transporting fruit—all of which still have significant

limitations. Each nation that produces citrus develops its own techniques according to its needs.

Therefore, the three most crucial objectives of postharvest technical advancement are
maintaining the quality of newly harvested fruit, increasing its shelf life, and minimizing fruit

losses.

As a result of the researcher's study, to manage quality and minimize food losses, citrus

fruit post harvesting in the future will be distinguished using innovative technology to optimize

treatments and monitor the appearance of fungal diseases. Plastic films to prevent water loss

during refrigerated storage will be used more frequently, along with cleaning and wrapping

methods. Pre-cooling techniques, which are still not very common for citrus fruit and are

frequently applied poorly, are also needed. During the washing stages, green methods that don't

leave residues on products will surely be favored. Citrus fruits will finally be able to be

preserved in the field or during handling, shipping, or preservation due to new biocontrol

procedures. The competitiveness of the entire supply chain will surely increase with the

development of integrated approaches.