The purpose of this study was investigate the changes in the PSL counts of irradiated spices (red pepper,parsley,bay leaf and thyme)under various states of light exposure condition (sunlight,UV,fluorescent)according to duration time.All of the samples were found to show a decrease of photon counts as time went by.As in case red pepper which had kept for 12hrs of Sunlight,330hrs of UV and ll0hrs of Fluorescent light respectively,the counts of photon was below the range of 700 corn which didnt require the TL analysis