The variety has a genetic connection with lines Osk. 5.36-9-91 and the variety Srpanjka. In scientific research, the variety is used as an object for studying genetic diversity and the influence of environmental conditions on grain quality.
When analyzing physical properties in a farinograph, the variety showed high dough quality results. Detailed morphological characteristics of the plant and data on disease resistance are not presented in the public domain.
Sources5
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Countries of admission
2 jurisdictions
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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