The growing season of the variety is 262–274 days with a plant height of 68–77 cm. The variety shows high resistance to common bunt and drought; winter hardiness is estimated as average under freezing conditions and high under field conditions. The ecological plasticity coefficient of the variety is 1.01.
The grain of the variety is classified as strong wheat. The protein content is 13.2–14.0%, gluten content is 28.7–29.6%. The flour strength reaches 309–312 a.u., the bread volume from 100 g of flour is 1000–1230 ml, the thousand kernel weight is about 40.5 g. The variety is recommended for the Steppe and Forest-Steppe zones, the maximum yield is 10.1 t/ha.
Sources4
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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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