The Altayskaya 100 soft spring wheat variety is a medium-early and medium-statured type of wheat (Triticum aestivum L.) recommended for cultivation in the Altai Krai region and included in the State Register for the West Siberian region. The vegetative period ranges from 85 to 92 days, with plant height reaching 80-100 cm. The variety is characterized by good drought resistance, which exceeds the average level, as well as resistance to lodging and root emergence, contributing to stable development and harvest collection in complex climatic conditions. The mass of 1000 grains varies from 34 to 40 grams, while the grain natural density is about 794 g/l. Raw gluten content reaches 37%, which positively affects the baking qualities of the wheat. The yield of the variety averages from 21.4 to 28.3 centners per hectare depending on the region and growing conditions. The variety belongs to the lutescens group and possesses good baking properties, making it in demand for the production of high-quality flour. Altayskaya 100 demonstrates resistance to powdery stem rust and lodging, but is susceptible to hard stem rust, brown rust, powdery mildew, root rots, and septoria. Despite this, the variety has immunity to some fungal diseases, which allows reducing the risk of harvest losses. Cultivation recommendations are oriented towards the Rubtsovskaya-Aleyskaya steppe zone of the Altai Krai, where the variety shows stable yield and grain quality indicators.
