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Variety description

10 August 2026

The variety belongs to the mid-maturing group. It exhibits high resistance to lodging, shattering, and grain sprouting in the ear. It possesses high indicators of frost resistance and winter hardiness, as well as high drought tolerance with pronounced germination energy under osmotic stress.

Biological features include a vernalization requirement period of 50 days, medium photoperiodic sensitivity, and a long post-harvest ripening period. Yield in field trials is 7.2–7.5 t/ha.

The grain of the variety is classified as 'valuable wheat'. Crude protein content is 13.4–14.6%, gluten content is 26.0–32.0% of the first quality group. Flour strength is in the range of 240–260 a.u., bread volume is up to 1200 cm³.

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.

active no record

Variety in registries Regions of admission, rights holders, and status of plant breeders' rights

Admission to trade

The variety is listed in the national registry — its seeds are authorized for sale in this country.

  • UA Ukraine Active

    № 15012039

    Application
    10 April 2015

Plant breeders' rights

The right is granted for a limited term: propagation of the variety requires a license from the rights holder.

Ukraine № 15012039
Application submitted
  1. Application filed 10 April 2015
  2. Registered
  3. Currently active indefinite in the register

Records are sourced from official registry publications. Data sources and legal status

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Nearby in the species list MIP Alinka, MIP Assol, MIP Aurika, MIP Dana, MIP Darunok, MIP Dniprianka, MIP Dovira, MIP Feieriia, MIP Fortuna, MIP IUvileina, MIP Krasava, MIP Lada, MIP Nezlamna, MIP Nika, MIP Oleksandra, MIP Palianytsia myronivska, MIP Roksolana, MIP Solomiia, MIP Stefaniia, MIP Svitlana

Discussion: MIP Kniazhna

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