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 4 °C because of post harvest metabolic activities. In this assay 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 dose of 0.5 kGy under modified packaging atmosphere N2, can be recommended to keep fresh Tarreh, basil, mint and parsley in optimal storage conditions at 4 °C, up to 10 days. This combined processing improve safety and increase shelf life of fresh leafy vegetables as a practical treatment even to export.