Affiliation:
1. aUniversidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain
Abstract
Tomato, Solanum Lycopersicum L., is the second most consumed fruit in the world. According to the Food and Agriculture Organization (FAO, 2020), more than 180 million tons of tomatoes are produced worldwide, but, depending on the season, 5–10% are discarded for fresh consumption due to their ripening stage, colour, size or shape. This represents important losses for the producers and has a negative impact on the environment. Those tomato wastes are normally destroyed, but there is a large potential for valorization in the food supply chain. Tomato waste constitutes a largely chemical value from which a variety of valuable chemicals can be derived. On the other hand, it can be used in animal feed, composting and vermiculture and as a substrate for microbial growth, being an excellent biological source.
Publisher
Royal Society of Chemistry