Present investigation was performed to determine the effect of -irradiation on storage of Dendrocalamus hamiltonii species of edible bamboo shoot and explore the relationship between microbial degradation and nutritional aspects including organoleptic attributes along with induced radioactivity as food safety parameter. Edible bamboo shoots were processed for irradiation treatment at doses ranging from 0.5 to 5.0 kGy prior to storage at 5 ± 2 °C temperature dipped into 2% sodium chloride solution for up to 240 days. A significant, dose-dependent microbial load reduction was observed, result outcomes showed that a dosage of 2.5 kGy was adequate to completely eliminate the microbial population, as more than 4 log reduction was observed in treated shoots when compared with unirradiated sample. Neither -radiation treatment nor storage period had significant effect on physicochemical parameters including pH, moisture, protein, HCN content and minerals of shoots. Sensory acceptance of edible shoot was not compromised with radiation treatment, various selected testing markers of organoleptic evaluation were similarly lies within the acceptable criteria up to 240 days, hence the best preservation effect on edible bamboo shoots of Dendrocalamus hamiltonii was found at dose level of 2.5 kGy. The findings of this study suggest that irradiation may be a promising alternative technique for preserving the quality of bamboo shoots while they are being stored and extended its postharvest senescence.