Vol. 9, Issue 7, Part C (2025)

Assam lemon (Citrus limon L. Burm. f.), locally known as "Kaji Nemu," is a distinctive citrus variety native to northeastern India, prized for its unique aroma, seedlessness, and high juice content. This review explores its nutritional profile, phytochemical properties, and potential health benefits. Assam lemon is rich in bioactive compounds such as vitamin C, citric acid, flavonoids, pectin, and essential oils—particularly limonene—which contribute to its antioxidant, antimicrobial, and therapeutic effects. These attributes make it suitable for applications in the food, pharmaceutical, and cosmetic industries. Physicochemical characteristics like juice content, fruit weight, TSS, and acidity vary across maturity stages and growing regions, influencing quality and market value. Essential oil extracted from the peel has shown diverse medicinal uses, while pectin is in high demand as a gelling and stabilizing agent. Despite its nutritional and industrial significance, the fruit is prone to postharvest losses due to microbial spoilage and moisture loss. Current preservation techniques, including edible coatings and modified atmosphere packaging, aim to extend shelf life while reducing reliance on chemical treatments. Moreover, understanding soil interactions and promoting value-added products can enhance sustainable production. This review highlights the multifaceted value of Assam lemon and emphasizes the need for further research to harness its full potential as a functional food and industrial crop.