Influence of Postharvest Storage Conditions on Physiological Responses, Bioactive Compounds, and Antibacterial Activity of Fresh Thyme (thymus Vulgaris)

Great interest is given nowadays to preserving the quality and prolonging the shelf life of herbs marketed as fresh. Storage of these products under non-optimum conditions could result in high perishability. The current work investigated the impact of storage temperature (2, 6 and 20 °C) and relative humidity (RH) (high-95