1970 Volume 17 Issue 2 Pages 49-54
Methods of quantitative determination of neutral lipids in tomato fruits were studied and changes of lipids during fruits developing and storage were also investigated.
Pigments in lipid fraction were suffciently removed with activated charcoal column and each neutral lipid (triglyceride, sterols etc) on thin layer chromatogram was separated satisfactorily with the method of three times development in the same direction. Each lipid on thin layer chromatogram was extracted and determined photometrically by K2Cr2O7-H2SO4 reagent.
Triglycerides, diglycerides, sterols, sterolesters, free fatty acids, and hydrocarbons were found. They were contained considerably in green tomato fruits on the tree and decreased at the stage of color development of tomato fruits which had been hervested at the stage of "breaker". Slight increase of neutral lipids was shown at full ripe stage. Fatty acid composition of triglyceride showed lower percentage of linoleic acid (C18:2) and oleic acid (C18:1) at the stage of color development. Neutral lipid contents of tomato fruits grown in gravel culture in autumn were about one-half to one-tenth as compared with fruits in the open in spring.
