The investigation was done at the Latvia State Institute of Fruit-Growing in Dobele in 2009, on the basis of an established field experiment planted in 1997 with apple (Malus domestica Borh.) cultivar 'Melba' (rootstock B9) trees spaced at 1.5 × 4 m distances. Three different treatments of soil moisture management were compared: control, sawdust mulch and fertigation. Soil of the experimental plot was Haplic Luvisol (Hypereutric), sandy loam, interspaced with Cutanic Luvisol, sandy loam. Organic matter – 25 g kgE-1, soil reaction pH – 6.5. Plant available P was 130.9, K – 157.7, and Mg – 102.2 mg kgE-1. The aim of the investigation was to determine nitrogen removal with fruit yield taking into consideration the used soil moisture regulation method – sawdust mulch or fertigation. The applied soil moisture regulation methods (mulch and fertigation) had significant influence on the content of dry matter in apple fruits (p is less than 0.05). The highest content of dry matter was found in the control treatment. A significantly higher nitrogen concentration (47 g kgE-1) in apple dry matter was in the control treatment, whereas in mulch and fertigation treatments nitrogen concentrations were lower (36 and 42 g kgE-1). The highest nitrogen concentration in dry matter was found in fruits with the biggest mass (r=0.61). A negative significant (p is less than 0.05) correlation was found between nitrogen concentration and trunk diameter (r=–0.85), and between nitrogen concentration and yield (r=–0.84). Removal of N was 24.4 kg haE-1 in the control, 22.3 kg haE-1 in the mulch, and 25.0 kg haE-1 in the fertigation treatment.

Apples are the most popular and common fruits in Latvia. Storage technology is crucial to preserve fruit quality as long as possible. Choosing the appropriate gas content of the storage environment can prolong storage life two to three times for apples. The aim of the research was to compare six different type of apple grown in Latvia, which was stored in diverse conditions. All experiments were performed at Latvia State Institute of Fruit-Growing through 2011 – 2012. For fruits before storage, 1-methylcyclopropene (1-MCP), which blocks the emission of ethylene, was used. Apples were stored in a cooler and in ULO type plastic bags in a modified environment with two different gas contents. The temperature of the environment was +2 ±1 °C with 90% relative humidity. Changes in physicochemical (soluble solids, total acids and flesh density) indexes were examined before and during the storage. The results showed 1-MCP has a positive effect on quality preservation of fruit. Fruits stored in ULO type plastic bags (gas content: 1.5% O2 and 2.5% CO2) had the best results in preservation of physico-chemical indexes. Examination of results revealed that physico-chemical indexes changed the most in samples stored in the cooler.

Apple variety influence chemical composition and sensory properties of products obtained from apples. This paper reports the influence of apple varieties on the sensory properties of the cider evaluated by two differently trained panel groups. Juices of five varieties apples (‘Auksis’, ‘Lietuvas Pepins’, ‘DI-93-4-14’, ‘Remo’ and ‘Kerr’) were fermented with Saccharomyces bayanis EC-1118 (Lalvin, Canada). The sensory evaluation of samples was carried out with two panel groups – experts (experienced in the field of beverage technology and evaluation) and trained panellists (finished basic course of sensory evaluation). Experts identified flavours of cider, and evaluated intensity of sensory properties, namely, clarity, aroma (apple, fruit, yeast), taste (apple, yeast, sour, astringent, bitter) using line scale. Trained panellists evaluated the samples only using line scale. Four descriptors were significant for characterization of differences in ciders from various variety apples, namely, sour taste, apple taste, apple aroma and clarity. The research suggests that, varieties with more intense apple and fruit aroma, apple taste and additionally with astringent and bitter taste notes are preferable. Taking into account these results, higher evaluations for cider ‘DI-93-4-14’ were observed, followed by ‘Remo’ and ‘Kerr’.

Apples (Malus domestica L.) are the most consumed fruits in Latvia. Apples are used as one of ingredients for the fresh cut fruit salad preparation. The evaluation of physical, chemical and sensory properties is important; they could influence the nutritional value of fruit salads. The objective of this research is to select for fresh cut salad production the most appropriate apple cultivars grown in Latvia and evaluate their physical, chemical and sensory properties. Ten commercial apple cultivars grown in Latvia were selected for experiments: ‘Zarya Alatau’, ‘Saltanat’, ‘Belorusskoe Malinovoe’, ‘Auksis’, ‘Antei’, ‘Sinap Orlovskii’, ‘Orlik’, ‘Korichnoe Novoe’, ‘Alesya’, ‘Kovalenkovskoe’. The research was carried out in the Latvia State Institute of Fruit Growing (LSIFG), the years 2010 – 2011. The apple physical indices (average mass, diameter of fruit, flesh consistency and colour) and chemical parameters (total sugar, soluble solids content, titratable acidity ratio between soluble solids and titratable acidity) were analyzed as well. The sensory properties were determined using quantitative descriptive analysis and affective method by hedonic scale. The physical and chemical properties of fruits were analyzed and for fresh cut fruit salad production as the best the following apple cultivars: ‘Zarya Alatau’ and ‘Sinap Orlovskii’ were selected; however, the cultivars ‘Antei’, ‘Auksis’ and ‘Alesya’ could be successfully used for mentioned aim as well.

Apple trees are the most common fruit tree type in the EU covering 450 000 ha. At the global scale, the largest apple exporters are EU-27, China, Chile and the USA, but the largest importers – the EU-27 and Russia. In the EU and Russia, large volumes of apples are imported during the cold time of the year. The market for fresh fruit has traditionally been driven by price, but today’s market has become even more dynamic and consumers – more fastidious. The aim of the article is to identify the main determinants influencing prices of fresh fruits and indicate a range of differences between winter and summer prices of fruits based on the example of apples. The current research should be regarded as a ‘work in progress’, as it will be a part of more extensive research conducted in several EU countries and different times of the year. In the present research, the authors have used comparative analysis, which was based on theoretical literature studies, publications and statistical data available in EUROSTAT databases as well as statistical data aggregated by Spanish, Polish and Latvian market research institutions.

Vegetable processing in food industry results in significant number of by-products – peel, mark, bark, seeds still rich in bioactive compounds. The objective of this study was to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature short time (HTST) extrusion cooking of a rye and oat- based matrix with addition of apple, carrot and pumpkin by-product flour (BPF) in various amounts (5%, 10%, 15% and 20%). Extrusion was performed with co-rotating twin-screw extruder (compression ratio 8:1) at Ltd MILZU. The main drive of extruder was provided with a 7.5 HP motor (400 V, 3 HP, 50 cycles). Temperatures for extrusion zones were 125 °C /135 °C /145 °C. TPC was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity. TPC in cereal-based crispbread was 62.03 ± 0.15 mg GAE gE-1 DW before extrusion and 37.73 ± 1.96 mg GAE gE-1 DW after extrusion. Addition 20% of apple BPF increased TPC in crispbread to 193.92 ± 1.37, carrot BPF 171.36 ± 6.97 and pumpkin BPF to 195.09 ± 4.68 mg GAE gE-1 DW after extrusion. Antioxidant activity of control (20% oats, 80% rye flour blends) sample was 0.516 ± 0.192 mg TE gE-1 DW but in samples with addition of 20% by-products, it was significantly higher reaching 0.926 ± 0.05 TE gE-1 DW in samples with pumpkin by-products after extrusion.