Katya — a medium-maturing soft spring wheat variety, intended for cultivation in steppe and forest-steppe zones, including the southern forest-steppe region of the lowlands of the Omsk region and the steppe zone. This medium-maturing variety has a vegetation period ranging from 79 to 90 days, maturing slightly later than the standard 'Memory of Aziev'. Plants have an average height of 84–95 cm, short stems, and moderate bushiness, providing resistance to lodging and shattering. The ear is large, 11.4–12.7 cm long, cylindrical in shape, medium density, with 62–72 grains. The grain is colored, with a 1000-grain weight of 35–38 g. The variety belongs to the lutescens type, with upright or semi-upright plants and strong waxy coating on the upper internodes and sheath of the flag leaf. Katya is characterized by high yield, reaching 7.9–11.4 t/ha in state variety trials in the steppe zone, which exceeds national standards by 10.2–19.4%. The variety shows high stability in yield and grain quality under various agronomic conditions, including intensive cultivation and low nutrient availability. It efficiently utilizes both high and low doses of nitrogen fertilization and tolerates deviations in sowing dates from optimal. Moreover, the variety exhibits high resistance to drought, heat, soil acidity, and salinity, as well as above-average frost and winter hardiness. In terms of grain quality, Katya belongs to strong wheat with high protein content (13.8–14.5%) and gluten (33–38%). Dough strength is 320–340 arbitrary units, and overall bread score reaches 4.4–4.8 points, confirming the variety’s excellent baking properties. However, the variety is susceptible to certain diseases, such as powdery mildew, septoria, and especially brown rust. Despite this, Katya is a versatile and high-yielding variety, recommended for cultivation on high and medium agrofunds, including irrigated conditions, making it an attractive choice for modern agricultural enterprises.
