Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Melvin R. Johnson

Committee Members

William L. Sanders, David L. Coffey


This research project was designed to determine the effects of long periods of storage at two temperatures on the composition and quality of canned bell peppers (Capsicum annuum L.)-

One lot each of canned red and canned green bell peppers were obtained at the beginning of the 1970 packing season. Two similar lots were obtained at the beginning of the 1971 packing season. Each of these lots were divided into two storage groups. One group was stored at 75°F, and the other group was stored at 100°.

The stored peppers were analyzed periodically to measure changes in the peppers' quality factors. At the end of the second year of the experiment, a proximate analysis was performed on canned peppers packed during the 1970, 1971, and 1972 canning seasons.

Analysis of variance was performed on all dependent variables related to quality. Regression equations were formulated for the five variables which had been defined as quality factors, and these equations were tested for nonhomogeneity due to temperature.

All variables were classified as either quality factors or storage factors, and these two groups were evaluated by the canonical correlation procedure.

Analysis of variance of the data indicated that the quality of canned red and canned green peppers changed at a different rate when stored under similar conditions. Canonical correlation analysis of the data indicated that two separate systems were being affected in both canned red and canned green peppers. These two systems were the basis of a proposed method by which canonical variables could be used as independent indices to measure the quality level of the product. It was also proposed that the canonical variables could serve as the basis of a technique to maximize the overall quality of canned bell peppers.

Drained weight loss occurred at about the same rate in both canned red and canned green peppers. A decrease of about 14 percent occurred over a one-year period in peppers stored at 100°F, and about 2 percent of drained weight was lost for one year of storage at 75°F. Little variation was found in the proximate composition of canned peppers as a result of storage time or temperature. This was thought to be due to the relatively small amount of materials tested for in a large volume of water. The moisture content of canned bell peppers was found to be over 90 percent.

Files over 3MB may be slow to open. For best results, right-click and select "save as..."