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We studied how the colour agent content of paprika powders changed during storage, using different storage conditions. Different quality Hungarian, Peruvian and Chinese paprika powders were investigated. The initial colour agent content of samples changed between 59 and 219 ASTA unit. The different quality paprika powder samples were stored in fridge, at room temperature using transparent packing and at room temperature packed in tinfoil. The colour agent content of samples was measured through 5 months. The measured values were analysed using ANOVA. The storage condition and storage time influenced the colour agent content decrease significantly in the case of Hungarian, Peruvian and Chinese paprika powder too. The decrease of colour agent content after 5 months was averagely 18% in case of Hungarian powders, the change was significant after 4 months, 25% in case of Chinese powders, the change was significant after 3 months and it was 11% in case of Peruvian powders, the change was significant after 4 months. The reduction of colour agent content was the least in case of samples stored in fridge. It was averagely 6 % for Hungarian, 12% for Chinese and 8 % for Peruvian paprika powders. [ABSTRACT FROM AUTHOR]