Abstarct: Strawberry with the scientific name Fragaria × ananassa is one of the most perishable fruits and has a low shelf life due to its soft texture, high water content, high respiration and sensitivity to microbial and fungal rots. In this research, the effect of CMC edible coating containing rosemary essential oil (Salvia rosmarinus) and sour tea extract (Hibiscus sabdariffa) on the shelf life of Camarosa strawberry was investigated. This study was conducted in three separate experiments, including the evaluate on of the inhibition percentage of rosemary essential oil with concentrations (150, 100, 75, 0 and 200 microliters/liter) and sour tea aqueous extract with a concentration of 20% in the in vitro conditions of the respective experiments. And the final results showed that the concentrations of 150 and 200 microliters/liter had the highest inhibition. In the tests related to the contamination of the fruit, it was such that from the coating of 1% CMC (carboxymethyl cellulose) containing different concentrations of rosemary essential oil (150, 100, 75, 0 and 200 macroliters/liter) on the fruit. Strawberries infected with B. cinerea were investigated, the results showed that among the concentrations used, concentrations of 75 and 100 mcL/L reported better results. In the second part of the test, edible films baxsed on CMC with concentrations of (1% CMC, 1% CMC + 200 macroliters/liter rosemary essence, 1% CMC + 200 macroliters/liter rosemary essence and 20% sour tea aqueous extract, 1% + CMC (20% aqueous extract of sour tea) was prepared and the results of the SEM images showed that the samples with the most oily compounds show a rough, raised and three-dimensional structure on the surface of the film. By adding 20% aqueous extract The surface unevenness of sour tea has gradually increased to the basic composition. With the increase of dry matter and the increase of polymer bonds, the structure of the film became more compact and the permeability to water vapor decreased. This incomplete dissolution causes the polymer chains to They are placed next to each other in an irregular manner and holes are created in the film structure, which ultimately ends up increasing the permeability of the film. The combination of rosemary essential oil with the water extract of sour tea made films with the least dissolution-permeability, vapor permeability. Water and the most opaque films can be obtained. Physical and mechanical tests on the films showed that the films containing the aqueous extract of sour tea have the lowest breaking stress. was breaking strain, contact angle, and by adding essential oil to the baxse composition of the film, the amount of breaking strain and contact angle increased. The third part of the research was carried out as a factorial in the form of a completely randomized design, so that the first factor included different concentrations of rosemary essential oil and water extract of sour tea along with CMC and the second factor was time. The results of this section showed that treatments containing rosemary essential oil (with concentrations of 100 and 200 macroliters/liter) along with 20% sour tea aqueous extract prevented the increase in the activity of polyphenol-oxidase, ascorbate-peroxidase and malonase enzymes. They were dialdehyde. Also, they decreased the speed of catalase enzyme activity, total phenol content and soluble solids, weight reduction. Therefore, the edible coating baxsed on CMC containing rosemary essential oil (with concentrations of 100 and 200 macroliters/liter) along with 20% aqueous extract of sour tea can be used as a practical method to increase the storage period of strawberries along with quality characteristics. win.