Capsicum fruits have been used as natural food colorants, and an increasing interest is being paid to the spice red pepper because of its economic importance and diversified composition . An immediate decrease of carotenoids was observed for all the radiation treatments as compared to the control, and further reductions were observed over time during 3 months of storage. The initial concentration of carotenoids in control group at day 0 was 76.9 ± 14.6 mg/100 g and levels gradually declined by 8% following treatment at radiation doses of 2 kGy (74.9 ± 13.9), 4 kGy (72.1 ± 13.1), and 6 kGy (70.7 ± 12.5). These results indicated that carotenoids are somewhat sensitive to gamma radiation as their concentrations decreased with increasing irradiation doses. This decreasing trend may be attributed to absorbed energy assisted by irradiation doses up to 6 kGy and/or increase in the rate of the oxidation reaction. It is well established that as ionizing radiation passes through food, it creates a trail of chemical transformations by primary and secondary radiolysis effects . As shown in Figure 2, the evolution of carotenoids during storage showed significant losses of 12.0% in control peppers (p < 0.05).