Fruit and Vegetable By-Products as Postharvest Tissue Fractions: A Raw-Material Framework for Plant-Based Food Development.

Fruit and vegetable by-products can be interpreted more usefully as postharvest crop-derived tissue fractions than as generic waste streams or sources of recoverable compounds. This integrative review synthesizes evidence on plant tissues, postharvest quality, stabilization, safety, and analytical characterization to develop a tissue-to-raw-material framework for plant-based food development. The framework begins with crop source, cultivar or maturity, organ/tissue identity, and postharvest history, and then links these variables to stabilization, safety screening, analytical evidence, intended-use specifications, and route assignment. Brassicaceae crops-including napa cabbage, radish, cabbage, broccoli, and cauliflower-serve as representative cases because their leafy, root, stem, core, stalk, and trimming fractions differ in water status, tissue fragility, sulfur-related traits, sensory constraints, and stabilization needs. Application suitability is therefore assessed from tissue identity, postharvest condition, stabilization history, safety status, and intended-use specifications rather than compound richness alone. Within this framework, zero-waste development means assigning a documented tissue fraction to a supported food, fermentation, coating/film, or selected secondary-material route, while using lower-risk assignment, downgrading, or exclusion where traceability, safety, stability, or specification evidence remains insufficient.