Natural Resource Utilization by Acetic Acid Fermentation: A Method for Post Harvest Management

摘要

Acetic acid (commercially known as “vinegar”), one of the culinary products obtains through oxidative fermentation of alcohol, was prepared using different types of raw materials such as chopped vegetables and fruit peels, which otherwise would become kitchen garbage, and all of them show positive results with a very little waste as fermentation sediment that are biodegradable. While reducing the kitchen garbage by adding the culinary items, it acts as an effective post harvest management. It is suggested that post harvest losses of vegetables, cereals and fruits can be reduced using this technology.