Winter soft wheat Dol is a high-quality variety intended for producing food-grade grain with excellent technological properties. The grain is red, medium-sized, egg-shaped, with a thousand-grain weight of 39–43 grams. The ear is straw-yellow, spindle-shaped, of medium density, ensuring good yield, reaching 57.9–64.7 centners per hectare. The variety belongs to the group of strong wheats, with protein content in the grain ranging from 11.8% to 13.8%, flour strength of 407 standard units, and bread volume from 100 grams of flour of 1620 cm³, confirming high product quality.
Dol is distinguished by high resistance to various diseases and stress factors. The variety has high winter hardiness, cold resistance, drought tolerance, and heat tolerance. Resistance to lodging and shattering is rated at 8–9 points, as well as high resistance to brown rust, powdery mildew, root rots, and Fusarium ear blight. These characteristics make the variety a reliable choice for cultivation under various climatic conditions, especially in the Steppe region.
To achieve maximum yield and grain quality, it is recommended to cultivate using conventional or intensive technology with main fertilizers and top-dressings, especially nitrogenous ones, which positively affect yield and grain technological properties. For obtaining high-value food-grade grain, it is advisable to treat sown crops against harmful weevils and apply one application of urea as a foliar fertilizer. The variety adapts well to various sowing dates and seeding rates, allowing flexible planning of agronomic practices.
