Kharkivskaya Kripost is a type of hard wheat triticale developed at the Laboratory of Triticale Selection and Genetics of the Institute of Plant Physiology named after V. Ya. Yuryev of the National Academy of Agrarian Sciences of Ukraine. This variety is the result of long-term research aimed at increasing yield potential, adaptability, and resistance to various biotic and abiotic factors. Kharkivskaya Kripost is characterized by a short-stemmed form, increased thousand-grain weight, and resistance to septoria, making it a reliable choice for cultivation under different agroclimatic conditions.
In terms of agronomic characteristics, this variety belongs to the medium-maturing group with an optimal plant height of 98–108 cm. Yield ranges from 4.07 to 5.00 t/ha, indicating the variety’s stability and high productivity. Grain density is high — from 717 to 753 g/l, and thousand-grain weight is 38.1–40.9 g. Kharkivskaya Kripost has a medium level of gluten content (31–49 %) and higher starch content compared to standard varieties. Protein content meets the standards of the 'Darchlib Kharkivskiy' variety.
The bread-making properties of the variety are also at a high level: flour strength ranges from 68 to 154 °A, dough elasticity from 35 to 69 mm, and bread volume is 400–500 ml. Overall bread-making quality rating is in the range of 7.4–8.8 points, confirming the variety’s value for the bread industry. Kharkivskaya Kripost is a versatile variety that can also be used in confectionery, alcoholic, and compound feed production.
