Since the floral induction treatment with CaC2 to the base of Queen pineapple leaves, the differentiation of the apical meristem into floral primordium happened. Then, the flowers blossomed spirally upwards along the inflorescence stalk within about 15 days. After that, the fruit development process underwent 4 continuous stages: growth, maturity, ripening and senescence. During the growth stage, the fruit cells divided and enlarged vigorously to gain the fruit maximum volume at the 124th day in the dry season or the 130th day in the rainy season. Followed was the maturity stage with the nutrient accumulation for the fruit. Then, the fruit ripened within about 10 days (130th-140th day in the dry season or 136th-146th day in the rainy season). When ripening, there were dramatic changes on the morphology, the cell wall structure and the metabolism of the fruit. As the result, the fruit posed an attractive bright yellow color both in the fruit flesh and peel, a delicious taste in the fruit flesh, and a characteristic fragrance. Final stage is the senescence stage with the cell wall structure deteriotation and the hydrolysis of the fruit nutrients which had been synthesized in previous stages. In addition, the fruit development in the dry season was 6 days sooner than in the rainy season. The fruit's weight and volume in the rainy season were higher than those in the dry season. On the contrary, biochemical levels of total soluble solid, total acid and vitamin C in the rainy season were slightly smaller than those in the dry season. Especially, that the fruit repiration rate decreased gradually during ripening showed that Queen pineapple fruit was a non-climateric fruit. It meant the fruit would not continue to ripen if harvested before ripening stage. Therefore, harvesting time was very improtant to Queen fruit.