KORCHANKA

The Korchanka soft winter wheat variety is a mid-early or mid-maturity variety with a growing season ranging from 269 to 332 days, depending on the growing region. The plants differ in medium or short height — from 77 to 112 cm, with an upright or semi-upright stem. The ear is cylindrical, medium length and density, with a white color and short awns at the end. The weight of 1000 grains varies from 36 to 49 grams, indicating good grain development. The variety belongs to the erythrosporum type and is characterized by colored grain.

Korchanka has high winter hardiness exceeding standard indicators and good drought resistance comparable to the Odessa 267 variety. In terms of lodging resistance, the variety shows high performance, lagging only behind some varieties but surpassing others. Regarding diseases, the variety is moderately susceptible to brown rust, susceptible to solid bunt, while possessing genetic resistance to yellow rust and field resistance to powdery mildew. These characteristics make Korchanka a reliable choice for cultivation in various climatic conditions.

The bread-making qualities of the variety are good: protein content reaches 12.4%, raw gluten — 28.9%. Technological analysis showed that dough from Korchanka grain possesses typical physical properties characteristic of soft winter wheat, with good viscosity and water absorption. However, significant improvement of bread-making product quality requires additional genetic factors, as the recessive wx-gene, absent in Korchanka, does not ensure significant changes in dough properties. The maximum yield of the variety in favorable conditions reaches over 100 c/ha, confirming its high productivity.