Winter wheat variety Pocharina is a medium-maturing, intensive variety recommended for cultivation in forest-steppe and steppe zones. The maturation period is approximately 268-279 days, and plant height varies from 82 to 92 cm. The ear is cylindrical, medium density, covered with awns along its entire length. The grain is egg-shaped, red in color, distinguished by high crude gluten content (approximately 27.4-28.7%) and protein (about 13-13.6%), ensuring excellent baking qualities. Dough strength ranges from 265-350 BU, and loaf volume from 100 g of flour reaches 980-1300 ml, indicating high product quality. The variety exhibits enhanced winter hardiness and drought resistance, expanding its cultivation potential across various regions. Pocharina is resistant to lodging, shattering, and major diseases such as powdery mildew, brown rust, Fusarium ear blight, and cercosporosis. To maintain stable yields and high grain quality, fungicide protection should be applied after emergence and during heading, as well as retardants on fields with high mineral nutrition to prevent lodging. For optimal growth and high yields, the variety requires balanced mineral nutrition, including three applications of fertilizers during spring-summer and urea top-dressing during milk ripeness. Seeding rate is 5.0-6.0 million germinating seeds per hectare, depending on zone and soil moisture; sowing is recommended in the latter half of the optimal period, typically the latter half of September. Due to its agronomic and technological characteristics, Pocharina is a reliable choice for obtaining high-quality grain and stable yields.
