In the present work, the impact of microwave pretreatment on the thermal degradation of color (chlorophylls) in mustard greens was studied. The drying experiments were conducted in the range of temperatures from 50 to 80 degrees C. The degradation in the levels of chlorophylls has been quantified using Hunter color values (L*, a*, and b*) and calculating total color difference (E). From the color results, the changes in color values (L*, a*, and b*) were observed as inappreciable, and changes in E were found to be increased during drying. Analysis of kinetic data displayed a first-order reaction kinetics for chlorophyll degradation. Arrhenius equation was used to calculate the activation energies for rate constants, and it has been varied from 13.3 to 27.4kJ/mol. Thermodynamic parameters, enthalpy of activation (H-#), and entropy activation (S-#) were found to be in the range of 1.40-2.63J/mol and -293 to -305J/molK, respectively. The data from the present work revealed that the microwave pretreatment of mustard greens remarkably influenced the retention of chlorophylls in the final dehydrated powder.