INFLUENCE OF WHITE, BLUE AND RED LIGHT ON THE PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF TOMATO GENOTYPES

Hasanova Konul Zaur

The influence of white, blue(420-480 nm) and red (620-680 nm) light on the relative humidity of leaves, as well as on the content of photosynthetic pigments, the activity of photosystem-2, the content of proteins and soluble carbohydrates in the leaves of tomato varieties was studied. Photosynthetic pigments were determined by leaf homogenization in 96% ethanol followed by centrifugation at 200g. The amounts of chlorophyll a, chlorophyll b and carotenoids were determined on an SP - 2000 spectrophotometer at wavelengths of 665, 649 and 440.5 nm, respectively. The content of soluble sugars was determined by the accelerated bichromate method at a wavelength of 630-570 nm. The protein content was determined on a spectrophotometer SP 2000, at a wavelength of 230 and 260 nm. Studies have shown that when exposed to red light, there is an increase in the content of photosynthetic pigments and soluble carbohydrates in all varieties of tomatoes grown in red light. Unlike red light, blue light stimulated protein synthesis in tomato leaves.

Keywords:blue light, red light, pigments, photosystem-2, proteins, carbohydrates