Changes in coloring properties of saffron after γ-irradiation at doses of 2.5 and 5 KGy (necessary for microbial decontamination) were investigated. Carotene glycosides that impart color to the spice were isolated by solvent extraction and then subjected to high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glycosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glycosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.