## 1 Introduction  
Maintaining the organoleptic and nutritional quality of freshly cut leafy vegetables is demanding, considering their tender structure is prone to deterioration and loss of nutritional value. The selection of a suitable packaging material and appropriate storage conditions are the most important first steps in the production of new fresh food products, as these measures can greatly preserve the nutritional value and overall quality of the plant material [1; 2]. Previous research on the packaging of fresh leafy vegetables can lay the foundation for research on the packaging of new species. Understanding the role, characteristics, and properties of packaging films is crucial for prolonging shelf life, preserving chemical composition, and ensuring the optimal quality of leafy greens. After harvest, leafy vegetables continue their metabolic processes, including respiration, transpiration, and enzymatic activity, leading to wilting, spoilage, loss of antioxidant compounds, other nutrients, and quality in general [3; 4; 5; 6]. Various techniques are used to slow down the post-harvest processes, moisture loss, microbial growth, and spoilage of leafy vegetables, including temperature management, humidity control, the selection of packaging material, and modified atmosphere packaging (MAP) [6; 7; 8; 9; 10; 11]. In addition to establishing optimal conditions, the choice of packaging material also plays a crucial role in preserving the freshness and quality of leafy vegetables, especially when it comes to antioxidant compounds, since different polymer packaging materials can create a protective barrier against oxygen, light, and moisture depending on different permeability features, thickness, and transparency [12; 13; 14; 15; 16; 17; 18]. Studies on the packaging conditions along with the product shelf life of various green leafy vegetables and plants such as lettuce, lamb's lettuce, spinach, kale, and Swiss chard have been well studied in the available scientific literature, where different polymer materials such as polypropylene, polyethylene, and polyethylene terephthalate have been used [7; 10; 19; 20]. In addition, using biodegradable materials for vegetable packaging, such as polylactic acid, may be an alternative to conventional polymers, offering several advantages that are consistent with the principles of circular economy and sustainability. Unfortunately, these materials provide a moderate barrier to gases that, due to their degradability, may not provide the same level of protection as conventional polymers, and therefore the possibility of use on a specific food product must be further studied [19; 20; 21; 22]. It is important to note that most research [6; 10; 19; 23; 24] on the packaging and storage of leafy vegetables focuses on microbiology, sensory characteristics, and shelf life, while comprehensive studies on the preservation of antioxidant compounds using different polymer packaging materials are lacking. Preserving the content of these compounds is essential for maximizing their health benefits, which can help prevent chronic diseases and support immune function in the human organism. Appreciated both as a culinary ingredient and as a traditional herbal remedy, stinging nettle (_Urtica dioica_ L.) is a green leafy vegetable species with a rich nutritional composition and is a great source of proteins, carbohydrates, fatty acids, minerals, and antioxidant compounds such as vitamins, polyphenic compounds, and pigments [25; 26; 27]. Since each plant species has specific storage and packaging requirements with regard to the peculiarities of its texture, tissue structure, and chemical composition, it is necessary to set adequate storage conditions (temperature, air humidity), choose the appropriate packaging material, and determine the durability of such packaging in order to obtain initial guidelines for creating a new packaged fresh-cut plant product.