Effects of light qualities on physiological characteristics and antioxidant enzyme activities of alfalfa seedlings

doi:10.14088/j.cnki.issn0439-8114.2024.07.014

Abstract

Abstract: The effects of different light qualities [red light, blue light, red-blue mixed light, white light （CK）] on the physiological characteristics and antioxidant enzyme activities of alfalfa sprouts were studied. The results showed that the soluble sugar content was significantly increased under red light, while blue light and red-blue mixed light reduced the soluble sugar content. The soluble protein content, root activity and peroxidase（POD） activity with blue light were significantly higher than those of other light quality treatments. Compared with other light quality treatments, the vitamin C content and chlorophyll content with red-blue mixed light were the highest, and the determination coefficient R² of the fitting equation of chlorophyll content and fresh weight per 100 plants was 0.930 9. There was no significant difference in superoxide dismutase（SOD） activity between different light quality treatments. The vitamin C content per 100 plants and the soluble protein content per 100 plants with red-blue mixed light were higher. Red-blue mixed light was a better light source for supplementing light in the production of alfalfa seedlings.

Key words: light quality, alfalfa seedlings, physiological characteristics, antioxidant enzyme activity

CLC Number:

S649

LIU Nai-sen, LIU Fu-xia, GUO Jing-yu, WANG Xu-qi. Effects of light qualities on physiological characteristics and antioxidant enzyme activities of alfalfa seedlings[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(7): 87-91.

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