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The influence of storage time on colour, moisture content, crystallinity and mechanical performance of edible cassava starch films containing glycerol and sorbate, were studied. The effect of the pH of the film forming systems was also evaluated. It was observed that, for storage times of 4weeks or longer, tanδ curves shifted to higher temperatures independently of the pH. Films obtained from systems of pH 5 showed a decrease in the intensity of the loss tangent-peak observed between −30 and 10°C, fact that is in accordance with a slight increase in the crystalline fraction. At room temperature, E′ increased and tanδ decreased between 2 and 4weeks trends that are in accordance with the increase in crystallinity and the decrease in moisture content observed with storage time. Colour parameters and sorbate content did not change significantly along 8week-storage, showing that sorbate was not destroyed along …