Advances in Applied Physiology

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Impact of Blue and Red Light on Wheat Leaves

Received: 20 April 2020    Accepted: 05 May 2020    Published: 19 May 2020
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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.

DOI 10.11648/j.aap.20200501.12
Published in Advances in Applied Physiology (Volume 5, Issue 1, June 2020)
Page(s) 6-8
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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.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Blue Light, Red Light, Catalase, Ascorbate Peroxidase, Proteins, Carbohydrates

References
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[2] Large workshop "Biochemistry". 2012. P. 108 P. (in Russian).
[3] Bradford, M. M. (1976). Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Anal. Biochem. 72: 248-254.
[4] Voskresenskaya N. P. 1965. Photosynthesis and spectral composition of light. -M.: Nauka, 312 p. (in Russian).
[5] Voskresenskaya N. P., Nechaeva V. P. 1967. The effect of blue, red and green light on the content of protein, nucleic acids, and chlorophyll in young barley plants. Plant physiol. No. 2. Issue. 14. pp. 299-307.0 (in Russian).
[6] Voskresenskaya N. P., Nechaeva E. P., Vlasova M. P., Nichiporovich A. A. 1968. The value of blue light and kinetin for the restoration of the photosynthetic apparatus of aging barley leaves. Plant physiol. Vol. 15, no. 5, pp. 890-897. (in Russian).
[7] Voskresenskaya N. P., Omarova I. S., Krylov Yu. V. 1968. The effect of long and short-term effects of blue light on the photosynthesis of pea plants. DAN SSSR. V. 182, No. 6. pp. 1443-1449. (in Russian).
[8] Voskresenskaya N. P. 1976. The regulatory role of blue light in the formation of photosynthetic apparatus activity. Physiol. and biochemistry of cultivated plants. Vol. 8, no. 4. pp. 339-348. (in Russian).
[9] Gold V. M., Gaevsky N. A., Botkina T. I., Grigoryev Yu. S. 1973. The activity of photochemical reactions in aspidistra in blue and red light. Plant physiol. V. 20, No. 3. pp. 539-543. (in Russian).
[10] Karnachuk R. A. 1987. Regulatory effect of green light on the growth and photosynthesis of leaves. Plant physiol. V. 34. № 3. pp. 765-773. (in Russian).
[11] Karnachuk R. A., Golovatskaya I. F. 1998. Hormonal status, growth, and photosynthesis of plants grown in the light of various spectral compositions. Plant physiol. T. 45, No. 6. pp. 925-934. ( in Russian).
[12] Krasnovsky A. A. 1975. Plant cell photoreceptors and paths of light regulation. Photoregulation of metabolism and plant morphogenesis. M: Science. pp. 5-15. (in Russian).
[13] Kuznetsov E. D., Ivanova Z. P., Shakhov A. A. 1978. Phytochrome-dependent photoregulation, its mechanisms and significance for light control of plants. Problems of plant phyto-energetics. Alma-Ata, Issue. 5. pp. 21- 42. (in Russian).
[14] Kumar G, Knowles N. R. 1993. Changes in Lipid Peroxidation and Lipolytic and Free-Radical Scavenging Enzyme Activities during Aging and Sprouting of Potato (Solanum tuberosum) Seed-Tubers. Plant Physiol. 102 (1): 115-124.
[15] Petrov V. E., Loseva N. L. 1986. Energy of an assimilating cell and photosynthesis. Energy aspects of plant resistance. Kazan: Kazan Publishing House, University, pp. 5-76. (in Russian).
[16] Tertyshnaya Yu. V., Levina N. S. 2016. The influence of the spectral composition of light on the development of crops. Agricultural machinery and technology DOI 10.22314.2073-7599. N5. pp. 24-29. (in Russian).
[17] Chayka M. T., Savchenko G. E. 1981. Chlorophyll biosynthesis during the development of plastids. Minsk: Science and Technology, 1981.168 p. (in Russian).
[18] Yakushenkova, T. P. 2002. Comparative effect of blue and red light on some physiological parameters and resistance of spring wheat seedlings. Author. Diss. 21p. in Russian).
Author Information
  • Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan

  • Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan

  • Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan

  • Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan

  • Department of Photochemistry of Chloroplasts, Institute of Biology and Biotechnology, Baku, Azerbaijan

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    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

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    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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    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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  • @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://download.sciencepg.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}
    }
    

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  • 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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