Physicochemical Quality Evaluation of Fresh-Cut Rosemary (<i>Rosmarinus officinalis </i>L.) Packed and Stored in Biodеgradаblе Film

Abstract Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role industry nowadays, because it helps preserve quality fresh-cut products at production and sales sites provides safety during storage. The aim this research was evaluate changes rosemary packed stored biodegradable film packaging. Rosemary been several materials – two materials, NatureFlex TM NVS INNOVIA film, Nature Works ® PLA P-360 containers with hermetically pressed cap “breathable” conventional BOPP Propafilm P2GAF film. samples were analysed over time 0, 3, 5, 8, 10 12 days storage a temperature +5 ±1 °C terms physicochemical quality: O 2 CO concentration, mass loss, pH, content soluble solids (ºBrix) tested sensory evaluation. analysis obtained results showed that cellulose based good way prolong ensure high physiochemical preservation period.