Gamma radiations have been used to extend the shelf life and improve sanitations treatments without significant effects on quality characteristics of fresh fruit. This practice could be use as an alternative of the traditional post harvest treatment. Irradiation can be a mean of ensuring safety of fresh fruit and can prevent fruits from spoilage. On the other hand, radiation can modify sensory characteristics of fruits reducing their acceptance by consumers depending on the dose. The objective of this work was to evaluate the effect of this treatment of quality parameters by sensory evaluation and physicochemical analysis of the orange juice. In the present study orange varieties Nova, Navel and Salustiana were exposed to 0,35 and 0,60 kGy. Control samples consisted of non-irradiated fruits. Irradiation experiments were conducted using irradiation equipment from Ezeiza Atomic Center (CAE), year 1968, cobalt 60 source, 800000 ci. For each variety we combine irradiation + heat treatment (3 min, 30ºC). All samples were stored at 3-5ºc, 80%HR for 20 and 40 days. Sensory evaluation was carried out using a 1-9 hedonic scale, with naive respondent panels. The sensory attributes evaluated were overall acceptance, acidity and color of juices. For physicochemical evaluation, pH, acidity and soluble solids were tested. Analysis of variance (ANOVA) was used to analyse the data. Sensory responses were matched to physicochemical analysis data but no correlation was found. Sensory evalutaion results showed that for Nova and Navel varieties, irradiation had no significant (p <0,05) effect on the ratings of any of the sensory attributes at 20 days of storage, but both of it showed a significant difference (p <0,05) in overall acceptance at 40 days of storage. Significant differences (p <0,05) in overall acceptance were observed for Salustiana variety only at 20 days of storage.