Garlic (Alliums sativum) is the second most widely grown bulb after onion. Garlic is a well-known spice used in many Asian, African and European countries. Its significant chemical composition makes it medically important as garlic exhibited antimicrobial, antioxidant, anticarcenogenic, antidiabetic activities. Microbial spoilage of garlic proved the chief cause of postharvest losses every year. In the present study, Allium sativum was subjected to gamma irradiation to lessen the surface microbial load, hence prolonging the storage life.The garlic samples were irradiated at different doses of 0.25, 0.50 and 0.75kGy. Analysis of Organoleptic qualities and native microbial flora was carried out for both irradiated and non-irradiated garlic. The results revealed that gamma irradiation significantly reduced the microflora without causing harm to the organoleptic qualities of garlic at 0.5kGy and enhanced shelf life for 1 month as compare to non-irradiated garlic.