Nur

Nur is a medium-maturing and medium-height spring barley variety, distinguished by high yield and grain quality. It belongs to the nutant type and is characterized by a two-row ear with a barrel-shaped grain kernel, featuring a white pericarp layer. The weight of 1000 grains ranges from 46 to 52 grams, and the vegetation period lasts from 67 to 86 days. Plants have medium height, a strong waxy coating on the sheath of the flag leaf, and medium anthocyanin coloration of auricles and awn tips. The ear is positioned below the horizontal position, and the type of hairiness of the main awn is short.

Nur variety exhibits high resistance to lodging and drought conditions, making it particularly valuable for cultivation in various climatic zones. It is resistant to powdery and stone smut, moderately susceptible to root rots and stem rust, and weakly susceptible to helminthosporium leaf spots. However, the variety is sensitive to striped leaf spot and highly susceptible to helminthosporium. Protein content in the grain varies from 10.2% to 15.2%, confirming its high nutritional and technological value.

The commercial attractiveness of the Nur variety is due to its high productivity potential, which can reach more than 10 tons per hectare, as well as its ease of cultivation. The variety is strongly bushy, almost does not lodge, and is distinguished by high economic efficiency in crop production. Due to these qualities, Nur is widely used in the brewing industry and is valued for its grain stability and quality.