ODINTSOVSKAYA

ODINTSOVSKAYA — a soft spring wheat (Triticum aestivum L.) variety characterized by medium maturity with a vegetative period from 70 to 89 days. This variety belongs to the erytrospermum and lutescens types, has a semi-erect stem, a cylindrical ear of medium density, and round grains with a long awn. The mass of 1000 grains varies from 28 to 49 grams depending on the growing region. The straw is weakly hollow or hollow, with slight pubescence, and the flag leaf has a weak waxy coating and anthocyanin coloration at the ear tips.

The variety is distinguished by high resistance to brown rust and loose smut, as well as enhanced drought tolerance, making it suitable for cultivation in various regions of Russia, including the Volga-Vyatsky, Ural, West Siberian, and Middle Volga. It is recommended for cultivation in the Perm region, Kurgan, Orenburg, Chelyabinsk, Kemerovo, and Novosibirsk regions, as well as in the Republics of Tatarstan and Bashkortostan. Under field conditions, the variety shows weak infection by powdery mildew and septoria.

The yield of the ODINTSOVSKAYA variety varies depending on the region: in the Volga-Vyatsky region, it is about 28.2 c/ha, in the Ural region from 12.7 to 23.0 c/ha, in the West Siberian region up to 29.6 c/ha, and in the Middle Volga region reaches 32.1 c/ha. The maximum yield indicators in the Republic of Tatarstan reached 58 c/ha. Bread-making qualities of the variety are rated from satisfactory to good, which allows its use in the baking industry. The variety is resistant to lodging and has good filler properties, which increases its value for agricultural production.