The effect of citric acid, salicylic acid and chitosan as pre-storage treatments on store ability of fresh cut herbs of Menthe (Menha piperita L.) and Sage (Saliva officinalis L.) during 2018 and 2019 seasons were studied. The fresh cut herbs of both species were stored for 15 days at 5°C followed by 5 days at 20°C as a marketing conditions simulation. Physical properties, chemical constituents and volatile oil contents were evaluated. Weight loss %, discarded herb % and external appearance in

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... oth herbs greatly affected with different treatments and cold storage durations and the great effect in this respect was obtained with salicylic acid at 1.0 mM and chitosan at 1000 ppm. However, a great values in total chlorophyll, Lascorbic acid, total phenol and total flavones due to the applied treatments compared with control in menthe and sage herbs were recorded during cold storage at 5°C for 15 days followed by marketing durations at 20°C for 5 days. On contrary , an evident decrease in total acidity was observed with advanced in cold storage periods and due to the applied treatments compared with control in both herbs, during cold storage at 5°C for 15 days and during marketing durations at 20°C for 5 days. Additionally, an evident decrease in total acidity was observed with advanced in cold storage periods and due to the applied treatments compared with control. In other side of view, electrolyte leakage and respiration rate values were controlled with applied treatments than untreated herbs either at cold storage at 5°C for 15 days or during marketing period at 20°C for 5 days. Volatile oil of both menthe and sage fresh cut herbs greatly affect with cold storage duration at 5°C for 15 days and followed by 5 days at 20°C. However, volatile oil of menthe fresh cut herb ranged from 0.22-0.27% and from 0.31-0.36% in sage herbs.