This study aimed to elucidate biochemical profile of peel and pomace of Citrus reticulata grown organically at different altitudinal ranges of Sikkim Himalayas. Citrus peel and pomace are undoubtedly the good sources of many food ingredients, which are however discarded as waste. This study gives insight into the degree of availability of different biochemical in peel and pomace of fruits and also evaluated the effect of altitude and maturity stages on these biochemicals. Immature and mature

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... it of C. reticulata from five altitude ranges (800-1000 m,1000-1200 m,1200-1400 m, 1400-1600 m and >1600 m) of Sikkim were collected and subjected to juice extraction and air dried for proximate analysis. Essential oil was analysed using GC-MS. The mature fruits showed high reducing sugar, total sugar, non reducing sugar, TSS, TSS: acid, peel protein, peel and pomace crude fat, peel and pomace ash at all the altitudinal range compared to immature stage. Reducing sugar (6.31 %), total sugar (8.69%), titrable acidity (1.42 %), TSS (12.33 0 Brix), vitamin C (40.40 mg/100gm), peel and pomace crude fat (19.07%), peel and pomace ash (21.03%), Starch (3.17 %) was recorded highest at elevation range of > 1600 m. The protein (3.1%) content was however, highest at low elevation. The major constituent of peel oil was limonene. The limonene content was higher (84.75 %) at lower elevation (800-1000 m). Significant variations were seen on biochemical profile of peel and pomace of C. reticulata grown at different altitude ranges. Large number of physiological, biochemical and structural changes occur in fruits at different stages of maturity and during ripening. The variations in studied parameters are obvious at different stages of maturity.