Kyivska 17

Kyivska 17 — this is a medium-maturing winter wheat variety of intensive type, developed by the Institute of Plant Physiology and Genetics of the National Academy of Sciences of Ukraine. It is characterized by high yield, averaging 79.5 c/ha, which exceeds standard indicators by 13.8 c/ha. The variety has high frost resistance, drought tolerance, and resistance to lodging, making it a reliable choice for various climatic conditions. The grain of this variety contains 12.9–14.7% protein and 26.6–32.3% crude gluten, ensuring good and excellent baking properties. Kyivska 17 has moderate resistance to powdery mildew and brown rust. The grain is distinguished by high quality: flour strength ranges from 242–365 Brabender units, and bread volume from 100 g of flour is 830–1110 ml. Overall baking quality rating — 4.0–4.5 points. To achieve maximum yield, the variety should be grown using intensive technologies with optimal doses of mineral fertilizers. Recommended seeding rate is 4.5–6.0 million viable seeds per hectare. The variety is of universal use and suitable for cultivation in many regions of Ukraine, including Vinnytsia, Dnipro, Zhytomyr, Zaporizhzhia, Kirovohrad, Kyiv, Lviv, Mykolaiv, Odesa, Poltava, Rivne, Sumy, Kharkiv, and Cherkasy regions. The yield potential of Kyivska 17 is 6–9 tons per hectare. The variety belongs to the erythrospermum type and has an open ear type, which also affects its productivity and grain quality.