The consumption of minimally processed vegetables has grown rapidly due to increased consumption of healthy, additive-free products, and the time savings involved in their preparation. However, the processing operations necessary for their preparation limit their shelf life. Rocket is a vegetable consumed as a salad and its main post-harvest problem is the yellowing and dehydration of its leaves. The combined application of essential oils (EOs) with other treatments such as UV-C radiation can be an alternative to reduce the effective concentration of EO and the dose of UV-C radiation, and prolong the shelf life of this vegetable processed as a minimally processed vegetable. In this work, the effect of the individual application of different concentrations of lemon EO (4 and 8 μL/mL), UV-C radiation dose (10 kJ/m²), and the combination of both treatments on the sensory quality of rocket (Eruca Sativa Mill.) leaves cut for 7 days at 5 °C was studied. A disinfection treatment with NaClO (150 ppm-2 min) and a control (no treatment, washed only with water) were included. Sensory attributes (general appearance, color, aroma, uncharacteristic odors, taste, and dehydration) were evaluated periodically bytrained judges, and color determination using L*, a*, and b* parameters. The results showed that the combination of AE (8 μL/mL) + UV-C allowed for better preservation of the sensory quality of rocket during storage, registering significantly higher scores than the rest of the treatments in all the descriptors evaluated. Likewise, no significant changes in color parameters were recorded in the combined treatment, with L* values close to 70. Therefore, these results are promising for continuing studies with these technologies in the conservation of this vegetable.