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Gailite A.,Latvian State Forestry Research Institute Silava | Gaile A.,Latvian State Forestry Research Institute Silava | Gaile I.,Latvian State Forestry Research Institute Silava | Voronova A.,Latvian State Forestry Research Institute Silava | And 3 more authors.
Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences | Year: 2013

Rye (Secale cereale L.) is an important grain crop in Latvia, where it is mainly used for baking rye bread, which is a popular staple. However, the area under rye cultivation in Latvia is small, and the majority of varieties planted are foreign. In 1937, almost 290 000 ha of rye were planted, while in 2011, only 28 000 ha were planted, or ∼5% of the area planted with cereals. The Latvian rye genetic resources collection contains nine accessions, including old and new cultivars, landraces and one repatriated accession, which was previously held in the N. I. Vavilov Research Institute of Plant Industry collection. A set of descriptors has been developed for rye, and field evaluations of the Latvian rye collection have been started. A set of simple sequence repeat (SSR) markers has been utilised for genetic fingerprinting of the collection. The initial genetic results indicate that the Latvian rye collection contains a high degree of genetic diversity. Analyses are continuing in order to more fully characterise the collection both phenotypically and genetically. Source

Rungis D.E.,Genetic Resource Center | Voronova A.,Genetic Resource Center | Kokina A.,University of Latvia | Veinberga I.,Genetic Resource Center | And 2 more authors.
Plant Genetic Resources: Characterisation and Utilisation | Year: 2015

Potato (Solanum tuberosum L.) has been cultivated in Latvia since the 17th century, and formal breeding programmes have been established since the start of the 20th century. The Latvian potato genetic resource collection consists of 83 accessions of Latvian origin, including landraces, old cultivars released starting from the 1930's, modern cultivars and breeding material. These are maintained in field and in vitro collections. Pedigree information about the potato cultivars is often limited, and the use of hybrids of local cultivars as parents is common in the Latvian potato breeding programme. Ninety-four Latvian potato varieties and breeding lines and some commonly used foreign accessions were genotyped with the potato DNA diversity array technology. Analysis of the Latvian potato genetic resources collection revealed that the amount of genetic diversity has increased in the modern cultivars in comparison with the old cultivars. Copyright © NIAB 2015 Source

Dimante I.,Latvia University of Agriculture | Dimante I.,State Priekuli Plant Breeding Institute | Gaile Z.,Latvia University of Agriculture
Research for Rural Development | Year: 2014

The study consists of literature review on potato (Solanum tuberosum L.) initial seed material - minitubers production. This paper covers aspects of healthy potato microplants production techniques and subsequent greenhouse minitubers production methods. The diversity of conventional minituber growing techniques (on solid medium in greenhouses) is discussed. Review showed, that obtained minitubers number depends on growing methods and variety. Physical manipulation during in vitro phase could have positive effects on minitubers yielding capacities. Source

Skrabule I.,State Priekuli Plant Breeding Institute | Muceniece R.,University of Latvia | Kirhnere I.,State Priekuli Plant Breeding Institute
Potato Research | Year: 2013

Potato tubers provide people not only with carbohydrates but also with other essential compounds for human health. Several investigations have compared the quality of crops grown under organic and conventional farming systems. The aim of the present study was to evaluate the concentrations of vitamins C, B1 and B2 as well as glycoalkaloids (α-solanine and α-chaconine) in potato tubers of different genotypes and to estimate the farming system (conventional and organic) impact on the content of these compounds. Twenty potato genotypes were grown under organic and conventional farming systems in Priekuli (Latvia) during 2010 and 2011. The concentrations of vitamins C, B1 and B2 as well as glycoalkaloids (α-solanine and α-chaconine) were significantly influenced by the potato genotype. The vitamin B1 concentration of potato genotypes grown in the organic field exceeded that of potato genotypes grown in the conventional field. A significant negative correlation was found between the vitamin C concentration and tuber yield only in the conventional field. No significant correlations were found between the other potato characteristics, such as starch content, tuber taste after boiling and glycoalkaloids, vitamins C, B1 and B2. The high broad-sense heritability for all tested traits (vitamin C 93%, vitamin B1 92%, α-solanine 88%, α-chaconine 84% and vitamin B2 70%) demonstrated that the high genetic diversity in the potato genotype population accounted for the phenotypic expression. The present study suggested that the breeding of new potato varieties with improved nutritional quality can be launched, and that the varieties that will be developed can be produced in an environmentally friendly way. © 2013 EAPR. Source

Murniece I.,Latvia University of Agriculture | Karklina D.,Latvia University of Agriculture | Galoburda R.,Latvia University of Agriculture | Santare D.,Food Center | And 2 more authors.
Journal of Food Composition and Analysis | Year: 2011

The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 ± 5°C); deep-fat frying (180 ± 5°C) and roasting (210 ± 5°C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods. © 2010 Elsevier Inc. Source

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