The shelf-life of ready-to-eat arugula salads is principally limited by increased metabolic activity, color degradation and microbial growth. The effect of modified atmosphere packaging (MAP) enriched with non-conventional gases (Ar, He, and N-2) combined with two sanitization treatments (NaClO or H2O2) was assessed. The respiration rate, ethylene emission, microbial growth, color, and functional compounds of ready-to-eat arugula were determined. After sanitization with NaClO (100 mg L-1, pH 6.0) or H2O2 (30 mg L-1), the leaves were packed in three different atmospheres enriched with Ar (65-70% Ar + 5-6% O-2 balanced with N-2), He (70-75% He + 5-6% O-2 balanced with N-2) Or N-2 (94-95% N-2 + 5-6% O-2) and stored at 5 degrees C for 8 days. The samples in the Ar-enriched atmospheres exhibited respiration rates 13-17% higher than the leaves under He and N-2 enrichment. The sanitation method also affected the respiration rate because the H2O2 treatments resulted in increased CO2 and C2H4 production compared to NaClO. Our results suggest that noble gas-enriched atmospheres are efficient tools for maintaining the overall quality of arugula salads. (C) 2012 Elsevier B.V. All rights reserved.