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.
| Published in | Advances in Applied Physiology (Volume 5, Issue 1) |
| DOI | 10.11648/j.aap.20200501.12 |
| Page(s) | 6-8 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2020. Published by Science Publishing Group |
Blue Light, Red Light, Catalase, Ascorbate Peroxidase, Proteins, Carbohydrates
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APA Style
Azizov Ibrahim Vahab, Gasymova Fazile Imtu, Ibrahimova Ulker Faik, Tagiyeva Kenul Rafik, Abdullayeva Asmar Bahruz. (2020). Impact of Blue and Red Light on Wheat Leaves. Advances in Applied Physiology, 5(1), 6-8. https://doi.org/10.11648/j.aap.20200501.12
ACS Style
Azizov Ibrahim Vahab; Gasymova Fazile Imtu; Ibrahimova Ulker Faik; Tagiyeva Kenul Rafik; Abdullayeva Asmar Bahruz. Impact of Blue and Red Light on Wheat Leaves. Adv. Appl. Physiol. 2020, 5(1), 6-8. doi: 10.11648/j.aap.20200501.12
AMA Style
Azizov Ibrahim Vahab, Gasymova Fazile Imtu, Ibrahimova Ulker Faik, Tagiyeva Kenul Rafik, Abdullayeva Asmar Bahruz. Impact of Blue and Red Light on Wheat Leaves. Adv Appl Physiol. 2020;5(1):6-8. doi: 10.11648/j.aap.20200501.12
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Download@article{10.11648/j.aap.20200501.12,
author = {Azizov Ibrahim Vahab and Gasymova Fazile Imtu and Ibrahimova Ulker Faik and Tagiyeva Kenul Rafik and Abdullayeva Asmar Bahruz},
title = {Impact of Blue and Red Light on Wheat Leaves},
journal = {Advances in Applied Physiology},
volume = {5},
number = {1},
pages = {6-8},
doi = {10.11648/j.aap.20200501.12},
url = {https://doi.org/10.11648/j.aap.20200501.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aap.20200501.12},
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.},
year = {2020}
}
TY - JOUR T1 - Impact of Blue and Red Light on Wheat Leaves AU - Azizov Ibrahim Vahab AU - Gasymova Fazile Imtu AU - Ibrahimova Ulker Faik AU - Tagiyeva Kenul Rafik AU - Abdullayeva Asmar Bahruz Y1 - 2020/05/19 PY - 2020 N1 - https://doi.org/10.11648/j.aap.20200501.12 DO - 10.11648/j.aap.20200501.12 T2 - Advances in Applied Physiology JF - Advances in Applied Physiology JO - Advances in Applied Physiology SP - 6 EP - 8 PB - Science Publishing Group SN - 2471-9714 UR - https://doi.org/10.11648/j.aap.20200501.12 AB - 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. VL - 5 IS - 1 ER -
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