The variety belongs to the variety type erythrospermum with an awned spike. The plant is short-stemmed, height reaches 83–88 cm. The vegetation period is from 269 to 282 days. The variety shows resistance to grain shedding, germination in the spike, and grain weathering.
Characterized by high resistance to powdery mildew, brown leaf rust, and Fusarium. The grain has a protein content of 13.2–14.0% and crude gluten of 26.9–31.3%. The flour strength is 315–350 e.a., and the bread volume from 100 g of flour is 1000–1100 ml.
The variety is intended for cultivation in the Polissya, Forest-Steppe, and Steppe zones. Requires intensive cultivation technology and application of mineral fertilizers. Has an extended period of post-harvest dormancy and is prone to cross-pollination.
Sources6
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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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