The potential to improve culinary herb crop quality with deficit irrigation

摘要: Abstract Irrigation, the practice of artificially supplementing water available to crops, accounts for 70% global freshwater abstractions. Since supply is increasingly under threat from climate change, implementing novel deficit irrigation techniques - applying less than optimum amount required by crop- a pressing priority future horticulture. Several studies show that not only saves water, but may also improve crop quality, example in fruit trees, wine grapes and culinary herbs such as mint. Here we synthesise current knowledge on herb production, since dietary trends recent decades have shown rise popularity fresh produce including herbs, there has been little progress developing scheduling crops. We find strong evidence can quality several leafy This includes increase essential oils, aroma alongside increases plant metabolites contribute antioxidant potential. Despite these positive findings, this review highlights gap understanding application technologies commercial systems suggests further innovation research area precision