Myronivska 66

Myronivska 66 — this is a high-yielding winter wheat variety, developed by intraspecific hybridization and officially registered in 2016. It belongs to the lutecens (naked) type and is characterized by a medium-maturing vegetation period of 270-300 days. The variety is highly adaptable and capable of providing stable yields even on soils with low agrofond, making it promising for various agroclimatic conditions. Yield ranges from 6.6 to 11.3 t/ha, with the highest values achieved on highly mineralized soils with adequate moisture.

The grain of Myronivska 66 has high quality: thousand-grain weight is approximately 49.2 g, grain density is 780 g/l. Raw protein content varies within 13.4-15%, and flour strength reaches 240-260 units, placing it in the first group by gluten quality. This variety is known for its high baking properties, with bread volume up to 1200 cm³, making it valuable for the baking industry.

Myronivska 66 has high resistance to a wide range of diseases and stress factors. It is resistant to root rots, powdery mildew, brown and yellow rust, fusarium head blight, hard soot, as well as pests such as thrips. In addition, the variety demonstrates high winter hardiness (8.5-8.8 points), drought tolerance (8.0-8.8 points), resistance to lodging and grain shattering. Due to its dense stems, the recommended seeding rate is approximately 4.5 million seeds per hectare, promoting optimal plant development and maximum utilization of the variety’s potential.