Hot pepper cultivars are rich in capsaicinoids, responsible for the specific taste of pepper fruits, which may also be used in pain relievers, due to their pharmacological properties . On day 0 the concentration of capsaicin in control group (non-irradiated) was 23.2 ± 5.0 mg/100 g, and barely changed in 2 kGy (23.9 ± 5.5), 4 kGy (23.0 ± 5.6), and 6 kGy (24.3 ± 5.7) radiation dose treatment. Likewise, the levels of dihydrocapsaicin remained fairly stable from 13.7 ± 3.2 mg/100 g in control group to 14.1 ± 3.1 (2 kGy), 14.3 ± 3.1 (4 kGy), and 14.3 ± 2.7 (6 kGy) in irradiated samples. The effect of the subsequent storage during 90 days is presented in Figure 1. The levels of capsaicin and dihydrocapsaicin were essentially maintained during storage showing only minor losses of 3.4% and 4.2% on average, respectively. For both capsaicin and dihydrocapsaicin the lower losses during storage were observed in irradiated samples at 6 kGy.