The variety belongs to the lutescens botanical variety. Plant height ranges from 85 to 105 cm, the ear is awned. The growing season lasts 268–280 days. The variety possesses high lodging resistance, winter hardiness, and drought tolerance, as well as high resistance to powdery mildew, rust, and Fusarium.
The yield potential is 100–110 c/ha, with actual yields under production conditions reaching 65–87 c/ha. Protein content is 13.5–14.5%, gluten content is 29.1–29.8%. The thousand kernel weight ranges from 38–46 g. Flour strength is 270–275 a.a., and bread volume per 100 g of flour is 1010–1050 ml.
Intensive cultivation technology with the application of optimal fertilizer doses and the use of fungicides is recommended. The recommended seeding rate is 5.5–6.0 million viable seeds per 1 ha.
Sources8
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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