Malik, KamlaDeepak2018-07-302018-07-302017http://krishikosh.egranth.ac.in/handle/1/5810062485Due to increase in the energy consumption rapid depletion of fossil fuels; increasing costs and environmental degradation; there is a spurring demand to look for sustainable; cleaner fuels which are economically competitive with substantial environmental benefit. Bio-ethanol as an alternative source of energy has received special attention worldwide. India is a second largest producer of fruits after China with a production of 81 million tones. Fruits and vegetable waste are commonly generated organic wastes from both household and food processing industries that are low cost waste materials and have potential to be used as feedstock for ethanol production. In the present study, different fruit and vegetable wastes were evaluated for their composition and it was observed that total reducing sugars were maximum in mango peel (3.32 mg/g) followed by carrot (2.67 mg/g) and papaya (2.33 mg/g). Fermentation conditions were optimized for ethanol production from fruit and vegetable wastes (peel) supplemented in YEPD media at different temperatures (25, 30 and 35oC), pH (4.5, 5.0 and 6.0) and incubation period under stationary condition. Maximum ethanol production (1.0%) was obtained by using Saccharomyces cerevisiae HAU-1 at 35oC, pH 6.0 after 72 h of incubation in YEPD medium supplemented with fruit and vegetable peel wastes.ennullThesis