Impact of Blue and Red Light on Wheat Leaves
Advances in Applied Physiology
Volume 5, Issue 1, June 2020, Pages: 6-8
Received: Apr. 20, 2020; Accepted: May 5, 2020; Published: May 19, 2020
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Authors
Azizov Ibrahim Vahab, Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan
Gasymova Fazile Imtu, Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan
Ibrahimova Ulker Faik, Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan
Tagiyeva Kenul Rafik, Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan
Abdullayeva Asmar Bahruz, Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan
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Abstract
The effect of blue and red light on the activity of catalase and ascorbate peroxidase, the content of proteins and soluble carbohydrates in the leaves of wheat varieties under the action of sodium chloride was investigated. The objects of the research were bread wheat Saratovskaya-29 (Triticum aestivum L.) and durum wheat Barakatli-95 (Triticum durum Desf.). Plants were grown in laboratory conditions in an aqueous medium using a Knoop nutrient medium. Experimental plants were coated with transparent films transmitting light at wavelengths of 420-480 nm (blue light) and 640-680 nm (red light). During the growing season, samples of fully formed leaves were taken for physiological and biochemical studies every week at 11 a. m. Under the action of sodium chloride, the accumulation of hydrogen peroxide in white light was higher than in blue and red light. Low catalase activity also observed in blue and red light under the action of sodium chloride in both varieties. In the bread wheat variety Saratovskaya -29 the level of hydrogen peroxide, the activity of catalase and ascorbate peroxidase enzymes were lower than those of the Barakatli-95 durum wheat variety. Blue light stimulated the synthesis of proteins, while red light stimulated the synthesis of carbohydrates. Blue and red light prevented the formation of H2O2 under the action of NaCl.
Keywords
Blue Light, Red Light, Catalase, Ascorbate Peroxidase, Proteins, Carbohydrates
To cite this article
Azizov Ibrahim Vahab, Gasymova Fazile Imtu, Ibrahimova Ulker Faik, Tagiyeva Kenul Rafik, Abdullayeva Asmar Bahruz, Impact of Blue and Red Light on Wheat Leaves, Advances in Applied Physiology. Vol. 5, No. 1, 2020, pp. 6-8. doi: 10.11648/j.aap.20200501.12
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Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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