Postharvest gamma radiation up to 1 kGy did not significantly affect the quality of potatoes under non-refrigerated storage conditions . Other studies carried out with pepper powder showed that radiation treatments have little impact on nutrients and overall quality under ideal storage temperatures . However, the effect of irradiation treatments on the contents of bioactive compounds has not been thoroughly studied. Topuz and Ozdemir  recorded a significant decrease in carotenoids in sun-dried and dehydrated paprika subjected to irradiation. On the other hand, the concentration of capsaicinoids increased by 10% in irradiated paprika at 5 kGy . What is largely unknown is the effect of subsequent storage and retail display under ambient conditions on functional compounds of irradiated whole dried peppers. Thus, the present study was designed to explore the impact of multilevel gamma-radiation doses (2, 4 and 6 kGy) and subsequent storage on capsaicinoids and antioxidant compounds in hot peppers.