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The Arunachal Pradesh region is one of the richest reservoirs of genetic variability and diversity of different crops i.e. various kinds of fruits, different vegetables, spices, ornamental plants and also medicinal and aromatic plants. The diversity for horticultural crops of this region has mainly been managed by local farmers, often women. Considerable diversity exists among the regional horticultural species including variation in plant type, morphological and physiological characteristics, reactions to diseases and pests, adaptability and distribution. Apart from the nutritional value, many regional horticultural crops are used for medicinal purposes and income generating source in the rural areas. The Arunachal Pradesh of States constitutes the District of West Kameng, Tawang, East siang, East Kameng, Papum Pare, Lower Subansiri, Kurang Kumey, Upper Subansari, West siang, East siang, Upper siang, Dibang valley, Lower Dibang valley, Lohit, Anjaw, Changlang and Tirap. The raining season in this region generally commences from March and lasts till the end of September. Diverse agro–climate condition, fertile soils and abundance of rainfall offer immense scope for development in the horticulture sector. This paper is a humble effort at bringing fort the states of production of the horticultural crops of the Arunachal Pradesh, particularly West Kameng. The exportable surplus and its potentialities is also discus as well as the potential for the National/ International markets is also found out along with the problems of support for export promotion, transport facility etc.

Background Fruits and vegetables are rich source of phytonutrients. These phytonutrients are present in high concentrations in raw form, and decrease to some extent after processing. The major phytonutrients present in fruits and vegetables are vitamins, carotenoids, polyphenols, curcuminoids, polyunsaturated fatty acids, proteins, peptides, dietary fibers, oligosaccharides, and minerals that exhibit multiple beneficial effects on human health. Lots of research work has been carried out on assessing these phytonutrients in various fruits and vegetables however very limited knowledge is available on assessment of how much of these phytonutrients are available to exert their biological function in the human body. Scope and approach In this review we attempted to provide updated information regarding the methods used for assessing bioaccessibility, extent of bioaccessibile phytonutrients from different food matrix and effect of different processing (boiling, microwaving, frying) and preservation techniques (dehydration and freezing) on bioaccessibility of phytonutrients. Key Finding and Conclusions Food matrix, processing and preservation methods have major influence on the bioaccessibility of phytonutrients. Cooking, frying and pasteurization increased the bioaccessibility of polyphenols and carotenoids in fruits and vegetables. Dehydration can be a good technique to enhance the bioaccessibility of carotenoids. Freezing showed contradictory response on bioaccessibility as it increased bioaccessibility of phytonutrients in some fruits and decreased in others. To achieve maximum bioaccessibility of carotenoids, thermal treatment along with addition of oil is the best; to enhance ascorbic acid and polyphenols bioaccessibility thermal treatment is the best and for enhanced bioaccessibility of mineral and tocopherols high pressure-processing is most suitable.

Potato (Solanum tuberosum L.) is considered to be one of the most prominent nongrain food crops throughout the world that can be regarded as most affordable and most accessible food to provide numerous health benefits. Potential role in improving human health is attributed to presence of wide range of phytonutrients in potatoes viz., polyphenols, anthocyanins, carotenoids, ascorbic acid and proteins, vitamins as well as minerals. In India, more than 75% of the potato production is confined to Indo-Gangetic plains due to thermo-sensitivity of the crop. Several reports are available in recent years to develop new cultivars with improved nutritional value as well as nutrient evaluation of existing cultivars. Current status of research on potato phytonutrients particularly antioxidants, minerals and vitamins in relation to human health as well as research carried out on enhancement of these phytonutrients through genetic manipulations has been compiled in this review article.

Sub-tropicalisation of potato has increased the threat of dry rot during postharvest potato storage at elevated temperatures (10–12 °C). Potatoes meant for processing are generally stored at 10–12 °C, where not only sugars accumulate during prolonged storage, also Fusarium species affects the tuber quality and leads to more losses. Therefore, the present study aimed to reduce the physiological and pathological losses by retaining the processing quality of potatoes through coating with three concentrations of chitosan (0.1%, 0.25% and 0.5%). Tubers were stored at 12 ± 1 °C with 90–95% relative humidity up to 170 days and analysed periodically. Sugar accumulation reduced with chitosan coating of tubers. Chip colour was retained in all coated as well as uncoated tubers. Coating at 0.25% chitosan showed improved chip colour compared to others. Concentration of flavouring compounds increased with increasing chitosan concentration. Chitosan coating reduced the rate of respiration and weight loss. Maximum decrease in rate of respiration with coating was 22% in cultivar Kufri Jyoti and 25% in cultivar Kufri Frysona. Weight loss decrease was 26% in Kufri Jyoti and 15% in Kufri Frysona compared to uncoated tubers. Chitosan coating reduced the Fusarium incidence significantly in dose-dependent manner. Chitosan at 0.25% concentration was able to completely inhibit Fusarium growth. Coating of whole potatoes with chitosan increased the storage life of tubers by reducing the pathological and physiological losses. Coating of tubers with chitosan prior to cold storage will help potato processors to reduce postharvest losses.

Background: Shilajit (mumie), a natural multi-component herbomineral ethnomedicinal food, is used as a traditional medicine for enhancing the quality of life and for management of health ailments in many countries of the world. Use of Shilajit as an adaptogen, aphrodisiac, rejuvenator and anti-aging substance is mentioned in many ancient texts. This review aims to provide comprehensive insights into its biochemical aspects, microbial role in biosynthesis, bioactivities and to establish correlation between traditional uses and scientifically validated research findings. Methods: Scientific literature and ethnopharmacological information were compiled from the published peer-reviewed articles, unpublished materials, thesis, books, patent databases, clinical trial registries and from the websites of research councils of traditional medicine. The scientific databases, thesis repositories and books databases were searched with keywords Shilajit, mumie, mumijo, salajeet, asphaltum, fulvic acid, dibenzo-alpha-pyrones etc. Results: Scientifically validated research and ancient texts suggest multifaceted benefits of Shilajit. It is endowed with anti-stress, memory and energy enhancing, antioxidant, anti-inflammatory, antidiabetic, spermatogenic, neuroprotective, antiulcer and wound healing activities. These pharmacological effects are mainly attributed to the presence of humic acid, fulvic acid, dibenzo-α-pyrones, dibenzo- α-pyrones chromoproteins and trace elements. Conclusion: This review summarizes the traditional importance of Shilajit for the treatment and prevention of several acute and chronic diseases and health ailments. Despite numerous health claims, there are still major gaps in our understanding of its mechanism of action, variability in efficacy and toxicity profile. Therefore, a coordinated interdisciplinary approach is needed to establish the underlying mechanisms of action, comprehensive toxicological profile, pharmacokinetics parameters and effects on different organ systems. Regulatory and governmental impetus to basic and clinical research, safety testing and formulations quality control is warranted.