An experiment was carried out to study the effect of irradiation and storage temperatures on quality parameters in Kesar mango fruits. The fruits were exposed to gamma radiation of different doses i.e. 0.00, 0.20, 0.40 and 0.60 kGy) from 60Co source and stored at various storage environment viz., ambient temperature 27 ± 2 °C and RH 60–70 %; temperature 9 °C and RH 90 %; 12 °C and RH 90 % and control atmospheric (CA) storage at 12 °C, O2 2 %, CO2 3 % and RH 90 %. The data indicated that highest total soluble solids, total and reducing sugars and ascorbic acid contend and minimum acidity were noted in 0.40 kGy gamma rays irradiated fruits stored at 12 °C compared to unirradiated fruits stored at ambient condition at ripening stage.