Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit.