In the present study, vitamin C, total phenols and antioxidant activity of some common cooking spices crops used in West Bengal were analyzed. Ten (10) spices (onion, chilli, garlic, ginger, turmeric, mustard seed, cumin seed, clove, cardamom and cassia leaf) were selected in order to determine the concentration of ascorbic acid (AA), total phenol (TP) and antioxidant activity as DPPH radical scavenging activity (DPPHRAC). The results obtained show that the values of different variables varied from 5.55 to 0.08 mg g-1 (AA), 21.55 to 7.67 GAE mg g-1 (TP) and 0.18 to 5.99 IC 50 value: mg ml-1 (DPPHRAC), respectively. There were negative correlations between TPC and IC 50 value of DPPHRAC.

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To study the effect of foliar application of humic acid at 0.05%, zinc at 0.05% and boron at 0.02% on biochemical changes related to productivity of pungent pepper cv. Bullet (Capsicum annuum L.), a pot experiment in randomized block design with three replications was conducted in the net house of Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, India. In This experiment, we observed some physiological and biochemical characteristics of pungent pepper. Obtained results revealed that the highest value of height of plant, numbers of leaf plant-1 , leaf area, numbers of branch plant-1 , numbers of fruit plant-1 and fruit length were exhibited by foliar application of HA + Zn + B. The highest value of fruit diameter, weight of 20 fresh fruits, numbers of seed fruit-1 and weight of 100 seeds were exhibited by foliar application of Zn + B and HA + Zn + B, respectively. The total chlorophyll content significantly increased in HA + Zn + B followed by HA + B and Zn + B application. The highest value of reducing sugar, total sugar and starch content were obtained by application of HA + Zn + B. The highest content of protein, fat, energy and total phenol were exhibited by foliar application of Zn + B, Zn, HA + Zn + B and HA + Zn + B, respectively. The activity of polyphenol oxidase was significantly 'good performer' in HA + Zn + B followed by HA and HA + B application. There are significant and positive correlation of starch with some physiological characteristics such as leaf area, number of fruits plant-1 , fruit diameter and total chlorophyll. The correlation of energy value with carbohydrates, fat, protein, total chlorophyll and leaf area were positive and significant. Based on principle component analysis and considering average values of all variables, our results suggested that the good promising treatment in HA + Zn followed by Zn + B, HA + Zn + B and Zn alone application may bring about the proper value addition in quality as well as productivity of crop by enhancing the some physiological and biochemical characteristics in pungent pepper.

Humic acid promote the conservation of mineral nutritions and as well as stimulate the pungency usually being more prominent in the cloves of garlic bulb. The effect of humic acid application on accumulation of mineral nutritions and pungency in garlic (Allium sativum L.) cv. 'Gangajali' was studied. Here, we observed that the maximum concentration of Ca, Fe and S were shown when plants were treated with 400 ppm humic acid. While, in the case of Mg, P and Zn content, the maximum values were observed by application of 200 ppm humic acid. The maximum concentration of K, Cu, Mn were observed when plants were treated with 300 ppm humic acid. Regarding, pungency, content was determined as pyruvic acid development significantly increased with increase in concentration of humic acid applications. Our results also showed significant positive correlations between Mg and P, Mg and Zn, P and Zn, Cu and PAD, and S and PAD, respectively. Based on average values and ANOVA of overall variables, the highest result was observed by application of 300 ppm of humic acid followed by 400 and 200 ppm of humic acid, which may be the proper value addition in garlic bulb by enhancing the mineral nutritions and pyruvic acid development that needs to be studied in the future.

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