Table 3.

Fruit wastes, hydrolysis technique, condition and bioethanol yield from fruit waste.

Fruit Waste	Part of fruit waste	Hydrolysis technique	Conditions	Bioethanol yield	Reference
Apple pomace	Peels	Enzymatic hydrolysis	pH 4.8, 50 °C, 24 h	15–20 g/L	[127]
Orange peel	Peel	Acid hydrolysis	H2SO4, 1.5 % (v/v), 120 °C, 2 h	10–15 g/L	[128]
Banana peel	Peel	Microbial fermentation	Saccharomyces cerevisiae, 30 °C	12–18 g/L	[129]
Watermelon Rind	Rind	Enzymatic hydrolysis	Cellulase, pH 5.0, 50 °C, 48 h	8–12 g/L	[130]
Pineapple core	Core	Acid hydrolysis	HCl, 2 % (v/v), 90 °C, 1 h	10–32.2 g/L	[131]