the non-efficiency or absence of techniques for adequate handling, transport, and storage of cashew stalks associated with a high level of perishability, generates high economic loss in the commercialization of these fruits, hence the development of conservation methods becomes a necessity in order to enhance the profitability. cashew apples from precocious dwarf cashew tree were irradiated with doses of 0, 0.5, and 1.0 kgy and stored during nine days under refrigeration at 4 oc for evaluation of the quality stability during storage. chemical analyses were performed to verify changes in reducing sugars, brix, vitamin c, and ph. alterations in the firmness and color were also observed. the levels of vitamin c decreased as a function of storage as well as a function of the radiation doses employed. the firmness of the fruits was influenced by both the radiation doses and storage time, increasing during storage and decreasing as the radiation doses increased. irradiation was shown to be efficient in the prolongation of the shelf-life of cashew stalks.