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 | | Does Elevated CO2 and Lighting Intensity Affect Antioxidation Capacity of Green Onions? | | |
Living organisms constantly combat reactive oxygen species (ROS) formed via either endogenous or exogenous mechanisms. ROS has been implicated in more
than 100 diseases (e.g. cancer, cardiovascular disease, neurodegeneration, diabetes and etc.). Space travelers will inevitably encounter increased
dosages of ionizing radiation that would produce excess ROS. Although all aerobic organisms, including human beings, have antioxidant defenses that
protect against oxidative damages, it can be inefficient in the presence of excess ROS. Therefore, dietary intake of antioxidant compounds becomes
important. In an effort to ensure space traveler's survival and well-being during long-term missions, it may be important to have a self-sustaining
life support system consisting of quality crops that not only fulfill water and air revitalization functions, but also provide psychological benefits.
In addition, such crops could act as a counter measure against the damaging effects of ionizing radiation. It is well known that some fruits and
vegetables are rich in antioxidant phytochemicals. Although apple and grapefruit are high in antioxidants, equivalent system mass constraints make them
impractical to grow. Green onion is currently under evaluation as a candidate salad crop for life support systems due to its growth characteristics,
flavor and potential health promoting factors including antioxidation and antiproliferation activities. However limited power and space on ISS or Mars
transit vehicles and potential planetary based habitats create a unique environment that may be low in light intensity and high in carbon dioxide
(CO2). These conditions may negatively impact the antioxidation capacity of the green onions. The objective of this study is to assess the effect of
lighting intensity and atmospheric CO2 level upon the antioxidant capacity of green onion (Allium fistulosum L. cv Kinka).
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