Browsing by Author "Stutte, Gary W."
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Item Evaluation of Candidate Crop Plant Lactuca Sativa in Biologically Enhanced Martian Regolith(51st International Conference on Environmental Systems, 7/10/2022) Russell, Jennifer; Stutte, Gary W.; De Leon, PabloUnder a recent NASA EPSCoR grant, the Department of Space Studies at the University of North Dakota, in collaboration with SyNRGE LLC developed a project to demonstrate the feasibility of biologically processing Martian regolith and inedible biomass through vermicomposting to reduce waste volume, enhance quality of regolith and recycle and replenish nutrients. Eisenia fetida (Red Worms) were fed inedible biomass, consisting of spent growing media, inedible biomass (root balls, leaves, and stems) shredded paper, and other compostable materials, that are produced during simulated planetary missions in the Inflatable Lunar/Mars Habitat (ILMH) analog facility at the University of North Dakota. In situ Martian regolith was simulated by adding Martian Global Simulant (MGS-1) into the E. fetida feedstock where it was consumed and assimilated by the worms. The biocompatibility of bioprocessed Martian simulant on growth of L. sativa were then evaluated using a seedling bioassay system. Lettuce seeds planted on MGS-1 alone germinated but failed to grow. Seeds planted in processed biomass contained from 10 to 25% vermicomposted MGS-1 germinated and grew with no discernable nutritional deficiencies. Fresh weight of the lettuce grown on vermicultured regolith ranged from 70 to 76% of a commercial potting mix containing controlled release fertilizer. These results suggest that vermicomposting of inedible biomass with E. fetida in Martian regolith is a viable technology for use in a closed ecological life support system (CELSS). Eisenia fetida can be maintained in dormant condition, consume a wide range of organic material, and require limited volume to be effective. The optimal environmental setpoints are like that of the crop growth requirements and establishing a self-replenishing population eliminates resupply cost. Although these results are very promising, several factors were identified that need to be understood before vermiculture can be recommended as technique for in situ processing of regolith.Item Selection of Leafy Green Vegetable Varieties for a Pick-and- Eat Diet Supplement on ISS(45th International Conference on Environmental Systems, 2015-07-12) Massa, Gioia D.; Wheeler, Raymond M.; Stutte, Gary W.; Richards, Jeffrey T.; Spencer, LaShelle E.; Hummerick, Mary E.; Douglas, Grace L.; Sirmons, TakiyahSeveral varieties of leafy vegetables were evaluated with the goal of selecting those with the best growth, nutrition, and organoleptic acceptability for ISS. Candidate species were narrowed to commercially available cultivars with desirable growth attributes for space (e.g., short stature and rapid growth). Seeds were germinated in controlled environment chambers under conditions similar to what might be found in the Veggie plant growth chamber on ISS. Eight varieties of leafy greens were grown: ‘Tyee’ spinach , ‘Flamingo’ spinach , ‘Outredgeous’ Red Romaine lettuce , ‘Waldmann’s Dark Green’ leaf lettuce, ‘Bull’s Blood’ beet, ‘Rhubarb’ Swiss chard, ‘Tokyo Bekana’ Chinese cabbage, and Mizuna. Plants were harvested at maturity and biometric data on plant height, diameter, chlorophyll content, and fresh mass were obtained. Tissue was ground and extractions were performed to determine the tissue elemental content of Potassium (K), Magnesium (Mg), Calcium (Ca) and Iron (Fe). Following the biometric/elemental evaluation, four of the eight varieties were tested further for levels of anthocyanins, antioxidant (ORAC-fluorescein) capacity, lutein, zeaxanthin, and Vitamin K. For sensory evaluation, ‘Outredgeous’ lettuce, Swiss chard, Chinese cabbage, and Mizuna plants were grown, harvested when mature, packaged under refrigerated conditions, and sent to the JSC Space Food Systems Laboratory. Tasters evaluated overall acceptability, appearance, color intensity, bitterness, flavor, texture, crispness and tenderness. All varieties received acceptable scores with overall ratings greater than 6 on a 9-point hedonic scale. Chinese cabbage was the highest rated, followed by Mizuna, ‘Outredgeous’ lettuce, and Swiss chard. Based on our results, the selected varieties of Chinese cabbage, lettuce, Swiss chard and Mizuna seem suitable for a pick-and-eat scenario on ISS with a ranking based on all factors analyzed to help establish priority.