Food irradiation using ionizing radiation, gamma radition for exemplo, is a direct method of food preservation. For indirect way, in the oxygen present in the ambient air (O-), gamma radiation, causes the formation of free radicals, generating ozone (O3). Ozone is a oxidizing agent which reacts rapidly with compounds of the type that make up fresh fruits and vegetables. In this work samples of eggplant and papaya were irradiated with gamma radiation from a Cobalt-60 source (CDTN / CNEN) at doses of 0 kGy, 0,5 kGy, 1 kGy, 1,5 kGy and 2 kGy. The samples were placed in open opaque packaging and vacuum opaque packaging. The study aimed to verify the direct effects of ozone produced by radiation in the food. Colorimetric analyzes were performed according to the CIELAB scale in pulp and peel samples and calculated the overall difference in color. Also measurements were performed acidity, texture and pH. The results indicate that the absence of O2 influenced by the perceptual color change in the doses studied both in pulp and in the skin to be compared with the control sample (0 kGy). The other analysis also showed significant differences between packaging with or without O2.