M. A. Roshan - Research School of Radiation Applications, Nuclear Science and Technology Research Institute (NSTRI), P.O. Box: ۱۴۳۹۵-۸۳۶, Tehran, Iran
Samira Berenji Ardestani - Research School of Radiation Applications, Nuclear Science and Technology Research Institute
Kh. Gh. kohan - Research School of Radiation Applications, Nuclear Science and Technology Research Institute (NSTRI), P.O. Box: ۱۴۳۹۵-۸۳۶, Tehran, Iran
R. Rafiee - Research School of Radiation Applications, Nuclear Science and Technology Research Institute (NSTRI), P.O. Box: ۱۴۳۹۵-۸۳۶, Tehran, Iran
F. Saeedi - Research School of Radiation Applications, Nuclear Science and Technology Research Institute (NSTRI), P.O. Box: ۱۴۳۹۵-۸۳۶, Tehran, Iran

Fresh leafy vegetables play an important role to promote health of people but they can also transmit pathogenic microorganisms to humans. Shelf life and safety of these products are limited to three days of storage at ۴ °C because of post harvest metabolic activities. In this assay the effects of gamma irradiation doses at ۰, ۰.۲۵, ۰.۵ and ۱ kGy on fresh leafy vegetables packed under air, N۲ and vacuum atmospheres up to ۱۰ days of storage at ۴ °C were studied. According to the results of microbial tests, chlorophyll and carotenoid pigments and colorimetric properties of HunterLab, gamma radiation at dose of ۰.۵ kGy under modified packaging atmosphere N۲, can be recommended to keep fresh Tarreh, basil, mint and parsley in optimal storage conditions at ۴ °C, up to ۱۰ days. This combined processing improve safety and increase shelf life of fresh leafy vegetables as a practical treatment even to export.

Gamma, Modified Atmosphere Packaging, Fresh leafy vegetables, Safety, Pigments