[en] The objective of this work was to evaluate the effects of gamma radiation on characteristics of pequi fruits (Caryocar brasiliense Camb.). Just now, they are gained attention of researchers due their nutritional properties, between then is the pequi fruits. Fruits come from Goias State was classified, washed and processed to separate the endocarp (edible part) from pericarp. The endocarps were packing in polyethylene bags with 150 g, labeled and submitted to radiation process (0.0, 0.4, 0.6 and 1.0 kGy doses) on multipurpose irradiator located in IPEN/USP. The samples were analyzed to chemical (pH, trititable acidity, deg Brix, ratio TSS/TTA, lipids, ash, humidity, protein, soluble and insoluble fiber, total carotenoids and antioxidant activity) and physical properties (loss weight, texture and color). The irradiation process using gamma rays from Co⁶⁰ was effective to protect pequi fruits in postharvest period. (author)