Selection of Leafy Green Vegetable Varie

Several varieties of leafy vegetables were evaluated with the goal of selecting those with the best growth, nutrition, and organoleptic acceptability for the International Space Station (ISS). Candidate species were narrowed to commercially available cultivars with desirable growth attributes for space, such as short stature and rapid growth. Seeds were germinated in controlled environment chambers simulating ISS conditions, and eight varieties of leafy greens were grown. Biometric data on height, diameter, chlorophyll content, and fresh mass were collected, followed by elemental analysis to determine tissue content of potassium, magnesium, calcium, and iron. Four varieties were further tested for anthocyanins, antioxidant capacity, lutein, zeaxanthin, and Vitamin K. For sensory evaluation, select varieties were harvested, packaged under refrigeration, and evaluated by tasters for overall acceptability and various sensory attributes. All receiving acceptable scores, Chinese cabbage ranked highest, followed by Mizuna, 'Outreguous' lettuce, and Swiss chard. The selected varieties of Chinese cabbage, lettuce, Swiss chard, and Mizuna appear suitable for a pick-and-eat scenario on ISS, underpinned by our comprehensive approach to evaluation.