Abstract
The lipid composition of tomato fruit and its mitochondrial fraction were examined at various stages of fruit ripeness. Phosphatidyl choline, phosphatidyl ethanolamine, monogalactosyl diglyceride, digalactosyl diglyceride and phosphatidyl inositol were found to be the major lipids of tomato pericarp at all stages of ripeness. Mitochondrial lipids resembled those of the parent tissue except for the absence of monogalactosyl diglyceride and a greater percentage of diphosphatidyl glycerol and phosphatidic acid. Changes in the lipid-protein ratio of mitochondria were noted with ripening.
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