Soft spring wheat variety Primorskaya 40 belongs to the erythrosum group and is characterized by a medium-early vegetation period lasting from 76 to 89 days. This variety ripens simultaneously with the Primorskaya 14 variety or 2-3 days later. The plant has an upright bush and a shortened straw of 83 to 105 cm in length, which is resistant to lodging. The ears are cylindrical, of medium length, white in color, with 15-16 spikelets, a long and slightly bent rachis. The grain is red, oval in shape with a long awn, the mass of 1000 grains is 32-36 g. The variety is distinguished by high resistance to lodging and shattering during overstay on the root, which contributes to crop preservation. Primorskaya 40 shows resistance to powdery bunt, stem and brown rust, as well as medium susceptibility to head fusarium. In field conditions, it is weakly affected by brown rust and septoria. The average yield of the variety in the region is about 19-30 c/ha, with a potential yield of up to 50-55 c/ha. The maximum yield recorded in the Khabarovsk Krai reached 38 c/ha. The baking qualities of the variety range from weak wheat to satisfactory filler. The protein content in the grain is in the range of 14.8-17.0%, gluten in flour - 34-38%, and flour strength is 250-330 amylase units. The volume of bread from 100 g of flour reaches 910 ml, which ensures a general baking rating of 3.5 points. The variety is recommended for cultivation in the Primorsky Krai and other regions of the Far East, which confirms its adaptability and high productivity under these conditions.
