Soft spring wheat MARIA 1® is a medium-maturing grain wheat variety developed for producing high-quality flour and bread. This variety is distinguished by stable yield and excellent baking qualities, making it ideal for the production of bread, cereals, and other food products. MARIA 1® is recommended for cultivation in various climatic zones, particularly in the Western Siberia region and Kemerovo Oblast.
The plant is medium-height with a semi-erect bush and a pyramidal loose white head. The grain is pigmented, with a 1000-grain weight ranging from 32 to 43 grams. The vegetative period lasts from 72 to 99 days; the variety matures 1-2 days earlier compared to the Alechina variety. Average yield in the region reaches 25.8 centners per hectare, while in Kemerovo Oblast it can reach 31.7 centners per hectare, with a maximum recorded yield of 63.3 centners per hectare.
The variety has average drought tolerance and lags slightly behind the standard in lodging resistance by no more than 1 point. However, it is susceptible to root rots, brown rust, powdery mildew, septoria, and powdery bunt. Despite this, MARIA 1® is a valuable wheat due to its high baking qualities and stable yield, making it in demand for crop rotation and cultivation in various agroclimatic conditions.
