Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. This work investigated the effects of different packaging methods (air and modified atmosphere packaging) combined with irradiation (0.0, 1.0 and 2.0 kGy) on the preservation of saffron samples stored at room temperature for up to 60 days by sensory evaluation, color, moisture content, texture and bacterial growth. Microbial analysis indicated that irradiation and modified atmosphere packaging had a significant effect on the reduction of microbial loads. Among the analyzed bacteria, coliforms were most sensitive to gamma radiation. Shelf-life evaluation was based on color, moisture content, texture and sensory evaluation. Samples stored under air exposure showed the highest discoloration rate and dehydration. Based on sensory analyses and physic-chemical analyses as a whole, the saffron samples packaged under MA and irradiated with dose 2.0 kGy were acceptable under storage for 60 days, compared to 30 days for air-packaged non irradiated samples.

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