Influence of blue and red light on physiological and biochemical indicators of tomato plants

Abstract

The effect of blue and red light on the relative humidity of leaves, on the content of photosynthetic pigments, the activity of photosystem 2, the amount of proteins and soluble carbohydrates in tomato leaves was studied. Photosynthetic pigments were determined by homogenizing leaves in 96% ethanol, then centrifuged at 200 g and in a spectrophotometer with wavelengths of 665, 649, and 440.5 nm. The amount of dissolved sugar was determined by the accelerated dichromate method at a wavelength of 630-570 nm. The amount of protein was determined on SP 2000 spectrophotometers at wavelengths of 230 and 260 nm . Studies have shown that in all varieties of tomatoes grown in red light, there is a slight decrease in the amount of protein during exposure to red light, an increase in the amount of photosynthetic pigments and soluble carbohydrates. In the leaves of all studied plants, an increase in carbohydrate content was noted under red light, while blue light stimulated protein synthesis in tomato leaves.