So far, research information regarding the effect of irradiation doses on ascorbic acid in dry hot peppers during storage is scarce. However, Bib et al.  reported that ascorbic acid concentration decreased by 7% in dried garlic powder irradiated at 1 kGy during five months’ storage. Similarly, Calucci et al.  found that ascorbic acid concentration decreased in different aromatic herbs and spices an average of 21% when these were irradiated at a dose of 10 kGy and stored for three months. Changes reported for total ascorbate in orange juice that was gamma irradiated up to 8.7 kGy revealed an approximate linear loss of 2.7% for each kGy increase .