A technical review from AHDB Horticulture focuses on the chemical basis of flavour in fresh cut and potted mint grown in the UK.
This factsheet provides information explaining factors which can influence flavour, both positively and negatively, and also gives advice on growing practice and available technologies to maximise flavour while maintaining yield and other quality attributes.
Key points
- Nitrogen application in peppermint can have a significant positive effect on oil composition. Low nitrogen can lead to less menthol and menthyl acetate, and more menthone and eucalyptol.
- Maintaining consistent growing conditions throughout production, avoiding stress from sources such as water deficit, intense lighting or UV exposure is recommended
- Light quality is important to plant growth, and different light wavelengths, which are interpreted by the plant as factors of shade, climate and altitude, can alter plant physiology.