Selective Light and Activity of Antioxidant Enzymes in Case of Infection of Wheat Sprouts with Fusarium Oxysporum

  • T.P. Yakushenkova
Keywords: Wheat Sprouts, Blue and Red Light, Activity of Antioxidant Enzymes, Fusarium oxysporum, Malonic dialdehyde Content, Dry Weight


The effect of blue and red light on the growth and
activity of antioxidant enzymes in winter wheat
sprouts, in case of infection with Fusarium
oxysporum was investigated. It was shown, that blue
and red spectral regions could regulate the activity of
antioxidant enzymes in nine-day wheat germs, both
in normal state and when infested with Fusarium
oxysporum. Red spectral region increased the activity
of peroxidase, catalase, ascorbate peroxidase, under
the influence of Fusarium oxysporum, while only the
peroxidase activity was increased in blue light. When
colonizing the roots of sprouts by Fusarium
oxysporum, lipid peroxygenation decreases in red and
blue light, which may indicate their resistance to the
studied phytopathogen. It was established, that the
red spectral region stimulated the growth parameters
of the aboveground and underground parts of wheat
sprouts. In case of germs infestation with the
pathogenic fungus Fusarium oxysporum, significant
production of dry weight by the underground partsof
the plants was observed.