Gamma Radiation Processing under Modified Atmosphere Packaging Effects on Pigments Contents, Microbial and Colorimetric Properties of Fresh Leafy Vegetables during Storage

Herbs play an important role in promoting people's health, but they can also transmit pathogenic microorganisms to humans. The shelf life and safety of these products are limited to three days of storage at 4 °C because of post-harvest metabolic activities. In this article, the effects of gamma irradiation doses at 0, 0.25, 0.5, and 1 kGy on fresh leafy vegetables packed under air, N2, and vacuum atmospheres up to 10 days of storage at 4 °C were studied. According to the results of microbial tests, chlorophyll and carotenoid pigments, and colorimetric properties of HunterLab, gamma radiation at a dose of 0.5 kGy under a modified packaging atmosphere (MAP) N2 can be recommended to keep fresh garlic chives, basil, mint, and parsley in optimal storage conditions at 4 °C, up to 10 days. This combined processing improves safety and increases the shelf life of fresh leafy vegetables as a practical treatment even to export.