It was reported in some studies that irradiation could affect the colour of a food product regarding the type and colour intensity of the food material (Ahn et al., 2003). Gölge and Ova (2008) reported a statistically significant change in L⁄ and b⁄ values for pine nuts, at doses between 0.5 and 5 kGy. Mexis and Kontominas (2009b) reported a statistically significant change in a⁄ values for cashew nuts at doses of 1.0, 1.5 and 3 kGy. In contrast Lee, Sung, Lee, and Kim (2004) detected no adverse effects of irradiation process on the colour of paprika irradiated between the doses 0 and 7 kGy.