Mint is a popular commercially grown refreshing herb with numerous applications. Consumers increasingly require fresh ready‐to‐eat herbs of good quality. Today, most of the developed methods to control postharvest quality are not practical for industrial applications. The effect of CaCl2 (1 and 2%), peppermint oil (500 and 1,000 mg/L) and salicylic acid (0.5 and 1 mM) on different quality attributes, including chlorophyll, electrolyte leakage, relative water content, proline concentration and overall quality of fresh mint, were evaluated. Application of salicylic acid and CaCl2 significantly prevented chlorophyll degradation and water loss, while preserving membrane integrity. Proline as a stress regulator was mostly collected in salicylic acid‐treated samples. Application of peppermint oil resulted in negative effects on the visual quality of samples. Thus, application of salicylic acid and CaCl2 or their potent preservative blends in suitable concentrations will reduce loss and prolong the shelf life of fresh mint.
