Celynnitsa is a variety of spring durum wheat (Triticum durum Desf.) characterized by medium ripening with a vegetative period of 75-86 days. The plant features a long stem with a semi-erect bush and weakly formed straw. The head is cylindrical, short, of medium density with long light-brown awns. The grain is elongated, light-colored, with a medium-length awn; the mass of 1000 grains ranges from 33 to 45 grams. The variety has good drought resistance and lodging resistance, as well as low susceptibility to root rots, powdery bunt, stem rust, and brown rust. Celynnitsa is distinguished by high yield and good stem uniformity, which facilitates efficient mechanized harvesting. The average yield in the region is 19.1 centners/ha, and the maximum is 40.2 centners/ha, confirming its productivity. The grain has high milling quality and excellent macaronic properties: grain natural density reaches 700-812 g/l, vitreousness is 90-95%, protein content is 15.3-16.4%, and raw gluten is 33-39%. The overall rating of macaronic properties is in the range of 4.0-4.8 points, making the variety attractive for pasta production. Additionally, uncleaned Celynnitsa wheat grain is recommended for preparing infusions and decoctions with general strengthening and therapeutic properties. The grain is rich in B-group vitamins, magnesium, calcium, and phosphorus, which contribute to maintaining nervous system health, lowering blood pressure, and strengthening bones. Whole grains contain a significant amount of fiber, protein, and fatty acids, making this variety useful not only for industrial use but also for healthy eating.
