mechanism of CO\({}_{2}\) towards postharvest quality alteration has been explained previously: CO\({}_{2}\) inhibits ethylene action by acting as an ethylene competitor at the ethylene receptor site and on some metabolic pathways, as well as acting as an ethylene binding protein (EBP), thereby illustrating its senescence-retarding effect [7; 8; 9; 10]. Additionally, a modified atmosphere of a high level of CO\({}_{2}\) is a known-effective alternative to postharvest methyl bromide fumigation for pest control during food production [11].  
Nowadays, fresh cut herbs are available on the refrigerated shelf of supermarkets. Among the variety options, mints are one of the most popular as the ingredients or garnishers in food and beverages. Spearmint is the most preferred type that is used in many ethnic foods, which gives a strong aroma, a sweet character and a sharp menthol undertone [12; 13]. Fresh spearmint is the key ingredient in modern recipes, such as mojitos, and as a side dish in Asian fusion foods, such as Thai and Vietnamese. Furthermore, the essential oil compositions of spearmint include carvacrol, menthol, carvone, methyl acetate, limonene and menthone, all of which have known biological activities and could potentially open up a market for it as a functional food ingredient [12; 14; 15; 16]. Fresh herbs, however, are sensitive to low temperature storage (i.e., 3-5 day storability) on the refrigerated shelf (-5 \({}^{\circ}\)C) in the supermarket [17; 18; 19]. The postharvest defects of mint leaves include leaf abscission, yellowing and epitaxy [2]. Additionally, [PERSON] et al. [20] and [PERSON] et al. [21] reported that low temperature storage could induce changes in the physical properties, nutritive values as well as bioactive properties.  
Fresh fruits and vegetables are able to maintain their quality by storing them at an appropriate temperature during the postharvest and handling chain. However, attaining the products at such optimum temperatures is hardly possible; thus, the controlled atmosphere (CA) storage is able to alleviate the effects of non-optimum temperatures [7; 22]. Food commodities are typically kept in an atmosphere with varying gas compositions, as well as proper temperature supplementation and relative humidity control, which, to some extent, inhibits the rates of respiration and metabolic mechanisms [8; 9; 23]. Gas requirements for the CA of some leafy vegetables range from 1-10% O\({}_{2}\) and 2-20% CO\({}_{2}\), depending usually on factors, such as the duration of storage, temperature, relative humidity and ethylene concentration [24]. Even though the majority of the research on the CA storage of vegetables continues to be studies of modified atmosphere packing (MAP), the suggestion is that the effect of one gas on quality attributes should be studied independently [24]. While modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage, which generate a high CO\({}_{2}\) environment, are used to preserve the quality of fresh cut fruits and vegetables, there is no information on the impact of CO\({}_{2}\) concentrations on the postharvest quality changes of freshly cut spearmint. The objective of this work is to evaluate the effectiveness of elevated CO\({}_{2}\) during cold storage to maintain the quality of cut spearmint. In an attempt to study the storability of this fresh cut produce under the adjusted CO\({}_{2}\) condition, the onsets of physiological and chemical attributes along with the sensorial evaluation were investigated. The research outcome is, therefore, used as the initial information toward the development of innovative packaging for the fresh cut herb industry.