OMSKAYA 18 is a mid-late spring soft wheat variety developed by the Siberian Scientific Research Institute of Agriculture. The vegetative period lasts from 72 to 102 days; the variety matures 2-3 days earlier than Omskaya-9. The plant is tall with strong, medium-thickness straw, resistant to lodging, which ensures good preservation of the stem stand until harvest. The ear is spindle-shaped, medium density, white in color, with lanceolate awn glumes and narrow leaf blades with an intensive waxy bloom of bluish-green color. The grain is egg-shaped with a narrow, shallow crease; the mass of 1000 grains is 32-33 g.
The variety is distinguished by high and stable yield, reaching up to 42.4 c/ha, which significantly exceeds the indicators of Omskaya-9. It has high resistance to drought and lodging, as well as medium resistance to powdery mildew and scald smut, but is susceptible to brown rust. Thanks to these characteristics, Omskaya 18 demonstrates excellent adaptability and reliability in various climatic conditions.
OMSKAYA 18 is valued for its high milling and baking qualities of the grain. Protein content reaches 15.4%, raw gluten - 30.0-32.4%, flour strength is 328 units, which ensures a voluminous bread yield within 1100-1250 cm³. The overall baking rating of the variety is 4.8 points, confirming its high technologizing and quality. The variety is recommended for cultivation in various regions, including the Ural, Western Siberia, Eastern Siberia, and the Far East.
