Lazurit

Lazurit is a variety of hard winter wheat (Triticum durum Desf.) characterized by medium maturity and high lodging resistance. The vegetation period ranges from 228 to 280 days, allowing the variety to mature several days later than the standard Donchanka. Plants are medium-tall, 79 to 96 cm high, with semi-erect shoots and weak or absent anthocyanin pigmentation of the coleoptile and first leaf. The ear is pyramidal, medium density and length, with white awns distributed along the entire length. The grain is elongated with a short awn; the mass of 1000 grains varies from 39 to 48 grams. The variety differs in good winter hardiness and drought resistance at the level of standards, making it suitable for cultivation in various climatic zones, including the North Caucasus region and southern zones of Rostov Oblast.

Lazurit demonstrates high yield—average figures reach 34.2 c/ha, with maximum values up to 65.4 c/ha, confirming its potential in intensive agro-technical conditions. Grain quality meets GOST requirements for hard wheat, with high protein content (about 15.46%) and gluten (25.4%), ensuring good pasta and cereal properties. Grain vitreousness is 89%, and natural density is 787 g/l, indicating high product quality. The variety belongs to the leucommun type and has a gliadin formula 13H13T2, which affects flour technological characteristics.

The Lazurit variety is also resistant to major diseases and pests, and its drought tolerance and winter hardiness are rated as high. It is recommended for cultivation on a high agro-foundation with the use of intensive technologies, contributing to the stable harvest of high yields. Due to its biological and technological characteristics, Lazurit is a valuable variety of hard winter wheat suitable for the production of high-quality flour and pasta.