Biochemical Changes Associated with Growth and Development of Pineapple Variety Kew Iv. Changes in Major Lipid Constituents

Samples of pineapple fruit var. Kew collected at different stages of development were analysed for total lipids, phospholipids, oil content, unsaponifiables, total sterols, squalene content and for iodine and acid values. Total lipids showed an increasing trend during early stages followed by a decreasing trend. Phospholipids remained more or less constant and showed a sudden increase at maturity. The oil content showed a increasing trend at early stages followed by a very sharp decreasing trend. Total sterols showed a trough pattern during development. The unsaponifiables and acid value had a similar pattern of decrease upto 150 days followed by an increase in the ripe fruit. The iodine value increased upto 60 days followed by decreasing trend upto 150 days and then increased considerably.