Odewole, MMAyodimeji, ZOAlabi, KP2021-12-072021-12-072015ufj.ho.uahttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7097Introduction: Fresh red bell pepper is highly perishable. Hence, it can be pre-treated and stored for shelf life extension. In the storage facility, stored products' nutrients may depreciate and may be subjected microbial activities. Materials and Methods: Glass ware desiccator, Lovibond colour reference standard (ISO 9002 AOCS tintometer, Pt-Co (Plantinum-Cobalt) colour 30 reference), incubator (Model no: DHG 1923A), measuring cylinders, conical flasks, pipette, burette, separating funnel, test tubes and petri dishes; and samples of pre-treated dried red bell pepper. Nutritional analysis and bacterial load determination of samples were done respectively in the laboratory. Statistical analysis of all data obtained was done. Results and Discussion: From the table of analysis of variance, only colour had all its input and their various interactions not significant at P < or = 5% while all inputs and their various interactions had significant effect on Vitamin C. The results also showed that the percentage drop in the values of vitamins A and C before and after storage at various levels of process conditions were 53.10% and 53.40% respectively. The bacteria load was not above 6 X 10^6 cfu/ml which is within the accepted range (10^7 cfu/ml and 10^8 cfu/ml) for read-to-eat vegetables. There was also a better retention of colour (deep yellow) in the stored pre-treated dried samples well above untreated samples with deep brown colour. T-test done showed that there was significant difference between the amount of vitamins A and C before and after storage. All the above observations from the results could be due to various factors like environmental conditions and type of storage medium, nature fresh samples, during growth and at the time of harvest, and handling operations before, during and after processing and storage, processing conditions of samples before storage, duration of samples in storage medium and so on. Regression equations were developed for vitamins A and C, bacteria load and colour. Only vitamin A equation did not predict well. Conclusions. The stored pre-treated dried samples of red bell pepper were microbiologically and nutritionally safe for consumption after 20 months in storage. They also showed better colour (deep yellow). The regression equation developed can be used to predict vitamin C, bacteria load and colour.Red bell pepperStoragePre-treatmentVitaminQualitiesArticle