Genotypes of CSN3 gene were detected in 71 individuals of Latvian Blue breed and in 30 individuals of Latvian Brown breed using a PCR-RFLP method. Animals were chosen at random from each heard. This study investigated the alleles A and B of CSN3 gene, while determining the allele and genotype frequencies and Hardy-Weinberg equilibrium proportions in both populations. The results showed that in our analyzed samples from 71 Latvian Blue breed only 7 animals (10%) had the genotype BB, and in analyzed samples from 30 Latvian Brown breed only 3 had the genotype BB (10%). Frequencies of CSN3 genotypes AA, AB, and BB correspond to Hardy-Weinberg equilibrium proportions and populations in genetic equilibrium. A wide variation in the B allele frequency among Latvian Blue and Latvian Brown breeds was found suggesting that molecular selection for animals carrying the allele B of CSN3 could impact breeding programs for dairy production in Latvia.

Barley is a key ingredient in beer production. The aim of the current research was to study the dynamics of vitamin C and vitamin E in flaky and hull-less barley grains during steeping, germinating, and kilning. The research was accomplished on hull-less barley (two lines – '3528' and '3537') and flaky barley selected in Latvia in 2009 with a germination capacity above 95%. The grains were steeped, germinated and kilned using traditional malt production technology. During research the vitamin content was analysed using standard methods: vitamin C by EN 14130:2003, and vitamin E by AOAC 971.30. The content of vitamin C increased during steeping in flaky barley grains till 0.23 mg 100 gE-1, but in hull-less barley grains: line '3537' till 0.47 mg 100 gE-1, and line '3528' till 0.30 mg 100 gE-1. During germination vitamin C content in flaky barley increased by 68%, in hull-less barley: line '3528' – by 82%, and line '3537' – by 57%. The content of vitamin C in the analysed malt samples was 0.35-0.38 mg 100 gE-1. The content of vitamin E in all barley samples was similar after grain steeping. The content of vitamin E was 3.9 times higher in flaky barley, but in hull-less barley lines: '3528' – 4.1, and '3537' – 4.5 times higher compared with its initial content after germination. After grain kilning, the content of vitamin E decreased in all barley grain samples. The results show that using some cultivars of hull-less barley for malt production, it is possible to obtain a higher content of vitamins C and E in the end-product.

Nowadays one of most urgent problems is the production of healthy food which ensures normal maintenance of the human body. Rye bread is one of the bases of wholesome food. Every year scientists in Europe and other countries carry out investigations on the nutritional impact of processing rye. Interesting questions arise regarding changes in the biologically active compounds in rye bread as a result of processed. Connate antiradical activity (ARA) of rye bread affects free radicals by scavenging or donating electrons, which suggests that the ARA of rye bread averts attacks of free radicals on human cells. Therefore it is important to use antioxidants containing products with antiradical activity in human diets. The aim of this study was to analyse the impact of baking processing on rye bread antiradical activity. The object of the study was Latvian traditional rye bread baked in a commercial bakery, made with scald, and baked in a clay-floor firewood oven. The antiradical activity of rye bread crumb and crust was measured by using free radical 2.2-diphenyl-1-picrylhydrazyl (DPPH). It was concluded in the research that rye flour type 1740 has antiradical activity by scavenging 67 μmol·100gE-1 DM of the stable free radical DPPH, which is 13% more than the dough antiradical activity of the same flour. The antiradical activity of the crust is 49.6% more than the antiradical activity of the crumb. Baking time has no significant impact on changes in the antiradical activity of rye bread crumb.

The content of carbohydrates (fructose, glucose, and sucrose) and organic acids (citric acid, succinic acid, malic acid, sorbic acid, and ascorbic acid (vitamin C)) in organically grown vegetables (carrots, parsnips, celeriacs, and red beets) and dried vegetable products were analyzed by the HPLC reverse phase and ion exchange methods. The main carbohydrate detected in fresh vegetables invariably was sucrose (1.29 – 11.17 g 100 gE-1). Fructose and glucose were found in similar ranges (0.09 – 2.47 g 100 gE-1, 0.14 – 3.02 g 100 gE-1 respectively). A similar distribution of carbohydrates was determined in dried products. The highest fructose and glucose contents were found in fresh carrots - 2.47 g 100 gE-1 and 3.02 g 100 gE-1 respectively; but in dried carrot products – 14.53 g 100 gE-1 and 15.43 g 100 gE-1. High amounts of sucrose were found in red beets: 11.17 g 100 gE-1 in fresh samples, and 48.50 g 100 gE-1 in dried products. Malic and citric acids were detected as the main acids of fresh vegetables. Highest citric acid amount was in red beets (266.19 mg 100 gE-1), whereas celeriacs and parsnips had a high malic acid content. The results from this study demonstrated variability and concentration range of carbohydrates and organic acids, wherewith the organoleptic profile of the products. Dried products are considered as a good source of energy.

The major sugars in six cultivars grown in Latvia are analysed. The content of glucose, fructose and sucrose in strawberry, blackcurrant and redcurrant berries was determined by applying the method of high performance liquid chromatography (HPLC). By using the obtained calibration curves, concentrations of diverse sugars were found in the analyzed samples. Fructose or fruit-sugar, the same as glucose, is mainly the source of energy in the human body though it is decomposed faster and easier than glucose. In all the researched berry cultivars, the amount of fructose was the largest, particularly in blackcurrants. Six strawberry, black- and redcurrant cultivars were evaluated as raw materials for industrial production. The investigation involved chemical and sensory analyses of fresh berries. The results indicate that pH and sugars of fresh berries influence their quality. Furthermore, high level of sugar adversely affects taste stability. Taste degradation in berries is parallel to flavour deterioration. It is concluded that the main emphasis should be given to the properties of fresh berries.

The research focuses on the study of physically-chemical and microbiological parameter changes in Latvian wild cranberries during convective drying. The research was accomplished on fresh Latvian wild cranberries. The following quality parameters were controlled during the experiments: moisture content (oven-dry method), content of vitamin C (LVS EN 14130:2003), content of polyphenol (HPLC), preparation of samples for microbiological testing (LVS EN ISO 7218:2007), enumeration of yeasts and moulds (ISO 21527-2:2008(E)), counting of lactic acid bacteria (LVS ISO 13721:1995), and total plate count (LVS EN ISO 4833:2003A). The research detected the following optimal convective drying parameters of wild cranberries: temperature – +50±1 deg C and drying time – 20.3 hours. The moisture content of dried berries equalled to 9.0±0.1%. The content of vitamin C decreased 1.9 times in wild cranberries dried at the temperature of +50±1 deg C compared with the content of vitamin C in non-dried cranberries and was 13.05 mg 100 gE-1 in dry matter. The results of current experiments show, that the content of such polyphenols as gallic, caffeic, and epicatechin acids decreased 9.70, 9.90, and 11.68 times, respectively, during the treatment at temperatures up to +50±1 deg C compared with the initial content of these compounds in non-dried berries. The drying temperature substantially influences the microflora development in cranberries. It is possible to decrease significantly the content of LAB, mould, and fungi in berries provided the drying temperature of the wild cranberries does not exceed +50±1 deg C, thus prolonging the ready product shelf-life.

Both the rowanberries (Sorbus) and the chokeberries (Aronia) belong to the family Rosaceae. The berries of these cultivars are suitable for production of health-food products. The main components in the dry matter of fruits are carbohydrates, primarily sugars. The aim of this experiment was to determine the content of simple sugars and sorbitol in different fresh rowanberry cultivars and chokeberries and to compare the composition of these compounds after freezing and thawing of berries. The experiments were done in the Customs laboratory of the National Customs Board, State Revenue Service (Latvia). The rowanberries were picked in the Pure Horticultural Research centre, and black chokeberries were obtained from farm 'Ceplīši' (rural municipality of Pure). The contents of dry matter and soluble solids were analyzed in fresh berries, and the contents of sugars and sorbitol were analyzed both in fresh berries and in berries after freezing and thawing of 13 different cultivars of rowanberries and one black chokeberry. For determination of the soluble solids content, the refractometric method was used, and for determination of the glucose, fructose, sucrose and sorbitol content, high performance liquid chromatography was used. The results showed that rowanberries and chokeberries contained 3.24-7.24 g 100 gE-1 of sorbitol which was the dominant compound in all investigated berries. The highest content of sorbitol was found in the wild rowanberries and rowanberries Sorbus aucuparia var. sibirica, but fruits of rowanberry×pear 'Alaya Krupnaya' contained the least content of sorbitol. After freezing and thawing of berries, the content of sugars and sorbitol were decreased by 5-23% with some exclusion.

The forests and woods are the main resources in Latvia. It is vital to understand the amount of wood resources that is being extracted from private forests now and in future in order to be able to predict the forest sector development and growth. The study objective was to identify the key factors in the wood resource availability and assess their role in private forests. In October 2009, the study was conducted to appraise the private forest owners the operational results and find out the future plans in connection to wood resource extraction. In the study a random sampling method was applied, where in the respondent selection the State Forest Service database information was used. In the study the respondent interviewing method CATI with computerized telephone interviews was used. In the selection of affecting factors the expert's method was applied. The study showed that only 25.40% of all private forest owners claimed that there was wood resources extraction in forests, but 29.50% of all private forest owners claimed that they were planning to perform the wood resource extraction in 2010. If the timber selling prices increased by more than 10 LVL per m3 in 2010, then 38% of all respondents claimed that they would increase the wood resource extraction in forests. The study data show that 30% of all private forest owners admit that there are growing stands in the forests, but they can’t be harvested, because road infrastructure is poorly developed or there are no roads in the forests.

This paper discusses the use of medium resolution Landsat TM satellite images to support conventional approaches of Lithuanian forest inventory practices. Estimation accuracies achieved using just field measured sample plots, Landsat TM satellite images and two non-parametric k-nearest neighbour and most similar neighbour estimators were studied at a level of compartments. 19 mature forest areas, prepared for final felling with GPS measured borders and all trees callipered, were used for validation. Notably higher estimation accuracies were achieved using field sample plots distributed through the whole forest area studied than just ones located on mature forest stands. The root mean square deviations in estimating compartment-wise volume of growing stock per 1 ha was around 27-28% if the best variant of estimation approach was used. Possible influence of the accuracy in locating the borders of validation areas on the estimations is discussed in the paper, too.

Both forestry theory and practice have proved that amelioration favours the growth of forest stands significantly. The growing stock increases even 10 times, if the amelioration system is well-functioning. Joint Stock Company Latvia State Forests that is managing half of forests in Latvia has started renovation of old amelioration systems aiming to improve the productivity of state owned forests in Latvia. In order to evaluate the impact of the renovation of the old amelioration systems, a tree ring width in 7 pine stands, 5 spruce stands and 3 birch stands was analysed. This study shows that the renovation itself has not affected the productivity of mature pine, spruce and birch significantly 3-4 years after the renovation. Authors have come to a conclusion that the reason for that could be too short observation period or particularities of a stand structure and age.