The winter soft wheat variety Assol, developed by the Myronovskiy Institute of Wheat named after V.M. Remesla of NAAN and registered in the State Register of Plant Varieties of Ukraine in 2018 for the Forest-Steppe zone, is characterized by high productivity and medium ripening time. It is a glumeless variety with strong tillering and medium plant height ranging from 82 to 96 cm. The vegetation period is 257-271 days, ensuring stable crop development under regional conditions. Assol exhibits high winter hardiness (8-9 points) and pronounced drought resistance, making it a reliable choice for cultivation in challenging climatic conditions.
The variety demonstrates excellent baking qualities, including high crude protein content (13.8-14.7 %) and crude gluten content (27.5-28.4 %). Grain density reaches 816 g/l, and the thousand-grain weight is approximately 46.5 g. Assol shows good resistance to major wheat diseases such as powdery mildew, brown rust, leaf septoria, Fusarium head blight, root rots, and hard scab. Due to its strong straw, the variety is resistant to lodging at the root and stem level, eliminating the need for growth regulators.
Assol responds well to microelement application during the ear stage, which enhances protein and gluten content in the grain. The potential yield of this variety reaches up to 10 tons per hectare. The flour obtained from this variety's grain has a strength of 210-234 arbitrary units, and bread volume can reach up to 950 ml, confirming the high quality of raw material for the baking industry. All these characteristics make the Assol variety attractive for farmers aiming to achieve high and stable yields with excellent grain technological properties.
