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In anticipation of longer duration space flights, NASA (National Aeronautics and Space Administration) is working to address the adverse psychological effects that the crew is expected to encounter. The effects of these stresses can be countered by positive influences of the environment upon the crew. The addition of fresh salad crops, such as radishes and carrots, to the menu is suggested as one way to alleviate the stresses encountered. The food systems proposed will require harvests of these types of crops and therefore measures to preserve their freshness and extend shelf life for later use. This type of food system requires the development of HACCP (Hazard Analysis Critical Control Point) plans for the post-harvest treatment of radishes and carrots in order to extend their shelf lives.