Wheat ORENBURGSKAYA 23

The spring soft wheat variety Orenburgskaya 23 was developed by individual selection from a hybrid population obtained by crossing the L-1155 and Prokhorovka varieties. This mid-ripening variety belongs to the steppe agro-ecological group and is characterized by high drought resistance, resistance to shattering and lodging, and absence of straw brittleness. It is adapted to mechanized harvesting and non-inversion soil tillage, making it convenient for modern agricultural technologies. The variety is affected by brown leaf rust, powdery mildew, and smut in insignificant degrees, which increases its disease resistance.

The grain quality of the Orenburgskaya 23 variety is evaluated as satisfactory with improved indicators. The grain contains 11.8 to 16.1% protein and 27.0-33.0% raw gluten, belonging to quality group II. Grain natural density varies from 755 to 790 g/L, and vitreousness reaches 66-90%. The mass of 1000 grains ranges from 30.2 to 38.0 g. The overall bread-making rating fluctuates within 4.0-4.8 points, indicating good suitability of the grain for bread production. During the test period, the variety showed productivity higher than the standard Saratovskaya 42 variety by 0.20 tons per hectare.

The Orenburg region is one of the leaders in sown areas and gross harvest of hard wheat, which confirms successful cultivation of the variety under dry steppe zone climate conditions. High yield and resistance to adverse factors make the Orenburgskaya 23 variety attractive for farmers focused on obtaining stable and high-quality wheat harvest.