Abstract Fresh asparagus (Asparagus officinalis var. Argenteuil) packed in polystyrene foam trays (4-8 units each) and wrapped with PVC film were irradiated 1 d after harvest with O, 1.0, 1.5 and 2.0 kGy, and stored at 3 ± 2 °C and 92 ± 5% relative humidity (RH). Irradiation delayed bract and stem growth, desiccation, appearance of visible fungal mycelia, and maintained colour and flavour during storage. The dose of 2 kGy doubled shelf-life at least. Weight loss increased linearly during storage, without significant differences between control and irradiated samples. Shear force and acidity values were slightly higher in irradiated samples, particularly towards the end of the storage period. The 2 kGy irradiation treatment reduced mesophilic bacteria and moulds and yeast counts by more than three orders of magnitude; both of them remained about the same level throughout storage time.