Impact of Blue and Red Light on Wheat Leaves

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.