The growing season is 266–276 days. The plant is medium-tall, with a height of 85–100 cm. It belongs to the variety erythrospermum with a spindle-shaped spike of medium density and a yellow uniform stem.
The variety possesses high lodging resistance, drought tolerance, and above-average winter hardiness. It is resistant to grain shattering and sprouting in the ear, and its early maturity allows it to avoid damage from high summer temperatures. It exhibits field resistance to brown and yellow rust and is tolerant to Fusarium head blight and stem rust.
The grain contains about 14.1% protein and 30.2% gluten. The flour strength is 338–420 a.u., and the loaf volume from 100 g of flour reaches 1160 ml. The average yield in state trials was 5.3–6.1 t/ha with a potential yield of up to 10.56 t/ha.
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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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