Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

M.R. Johnston

Committee Members

M.J. Constatin, I.E. McCarty


The objective of this study was to establish a quantitative procedure for strawberry (Fragaria chiloensis) anthocyanins, and to apply this method of freeze-dried and frozen strawberries of three cultivars. The following information was presented:

1. The E for P-3-G in 1% methanolic HCl was determined to be 2.908 x 104.

2. The E for C-3-G in 1% methanolic HCl was determined to be 4.89 x 104.

3. A direct, quantitative procedure for the two anthocyanin pigments of the strawberry, including a simplified method of extraction.

4. Data indicating that the anthocyanin pigments of strawberries are unaffected by the process of freeze-drying.

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