Biochemical Changes Associated with Growth and Development of Pineapple Variety Kew. I. Changes in Physico-Chemical Constituents

Studies on physico-chemical changes of pineapple fruit (var. Kew) during growth and development revealed that length, diameter and weight increased upto 165 days of growth. The fruit shape determined by length ratio and taper ratio was maximum at ripe stage being 1.5 and 0.96 respectively signifying an excellent shape for canning purposes. External colour of the developing fruit changed from pink at flowering to yellow at maturity. Total soluble solids (16.5 per cent) and acidity (0.77 per cent expressed as citric acid) increased with maturity but T.S.S./acidity ratio (21.2) decreased at the mature stage.

Pineapple fruit var. Kew takes 165 days to attain ripening. For canning purposes, it can, however, be harvested within 150 to 160 days of maturity.