Soft spring wheat of the Kamyshinskaya 3 variety is a medium-ripening grain variety intended for producing strong wheat. This variety was registered in 1972 and was widely used in the Lower Volga region, including the Volgograd and Saratov regions, as well as the Kalmykia Republic. Kamyshinskaya 3 is distinguished by its good baking qualities, making it in demand for the baking industry.
Despite the high grain quality, the Kamyshinskaya 3 variety has relatively low productivity compared to winter wheat varieties, which has reduced its popularity in recent years. Studies conducted in the Volgograd region showed that the adaptability of this variety is about 90.6%, which is somewhat lower compared to other varieties, yet it retains breeding value. The yield of Kamyshinskaya 3 lags behind the best spring varieties, such as Yershovskaya 36 and Furor, but the variety remains an important base for creating new improved wheat lines.
During the studies, phenotypic changes in the variety caused by indiscriminate seed production were noted, which affected yield, plant height, and ear productivity. Despite this, Kamyshinskaya 3 continues to be used in breeding work to improve the quality and adaptability of new varieties. The variety is characterized by a stable maturity period and is suitable for cultivation in the Volgograd region and neighboring regions with similar climatic conditions.
