Darina wheat is a soft winter wheat (Triticum aestivum L.) of medium ripening period and tall type. This variety is characterized by a high level of frost and winter hardiness, which ensures its successful cultivation under various climatic conditions. Darina forms a leveled stem density, which contributes to even plant development and improved yield. The average yield of the variety in recommended regions is about 31.6 centners per hectare. The grain of the variety has good baking qualities, making it in demand for flour and bakery products production.
The Darina variety is distinguished by moderate susceptibility to diseases such as brown rust and powdery mildew, which reduces the risk of yield losses and the need for frequent application of protective agents. To achieve maximum productivity, it is recommended to grow this variety using intensive technology with the application of optimal doses of mineral fertilizers. It is important to apply retardants to prevent lodging on high nutrition backgrounds, as well as to carry out timely protection of plants with fungicides after earing. Top-dressing with urea during the heading-milk maturity phase contributes to improving the quality and quantity of grain.
The grain of the Darina variety contains a high level of protein (13.5-14.6%) and crude gluten (about 29%), which ensures flour strength at the level of 270-275 a.e. and loaf volume from 100 grams of flour within 1010-1050 ml. These indicators indicate the high technological value of the grain for the baking industry. The sowing rate is 5.5-6.0 million germinable grains per hectare, depending on the zone and moisture supply conditions. The variety is recommended for cultivation in the Penza region, the Republic of Tatarstan, and other regions with similar climatic conditions.
