Grapes responded positively towards irradiation. Gamma irradiation was proved to be beneficial in enhancing shelf life and storability of grapes. Low dose gamma irradiation at 0.8 kGy can be used as a phytosanitary treatment for fresh green grapes. Epiphytic microflora associated with grapes was reduced and shelf life of grapes irradiated at 0.8 kGy was increased by two weeks (14 days) without any change in texture and grapes remained acceptable for consumers. Positive effects of irradiation were increase in sweetness and flavor of grapes.