A dose of 0.5 kGy of gamma radiation in combination with low temperature storage (4C) helped in extending the shelf life of two Indian litchi (Litchi chinensis) cultivars (“Shahi”and“China”) up to 28 days.However, during storage, pericarp browning in litchi was observed. Hence, in the current study to understand the mechanism of pericarp browning, total phenolics and the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL) were evaluated. The PPO activity and phenolics were found to be higher in “China” than in “Shahi,” whereas POD and PAL activities were higher in“Shahi.”PPO and phenolics played a major role in the pericarp browning.Radiation treatment increased the PAL activity and hence the level of total phenolics, whereas PPO and POD activities were inhibited. This may explain reduction in browning in irradiated fruits compared with nonirradiated fruits.