Wheat Pyramid

The 'Pyramid' wheat variety is a medium-maturing type of soft spring wheat (Eritrospermum) developed at the Penza NIIAS with the participation of the Samara NIIAS. This variety is characterized by vitreous, large grains weighing 34-36 g per 1000 grains, with an egg-shaped shape and a long awn. The vegetative period lasts 74-81 days; the 'Pyramid' variety matures 3-4 days earlier than the Prokhorovka and L-503 varieties. The plant is semi-erect, the stem is of medium thickness with a strong waxy coating on the upper internode, and the ear is cylindrical of medium density and white color. The ear arm is straight, the lemma is of medium length, and is also straight.

The variety has high resistance to lodging, which ensures crop preservation and reduces losses during harvesting. 'Pyramid' is not affected by loose smut or brown rust; moreover, if left on the stalk, the grain does not shed or germinate. Drought resistance is assessed as below average, but it demonstrates good resistance to root rots and medium susceptibility to powdery mildew. The average yield in the region is about 3.0-3.5 tons per hectare, which corresponds to 18.2 centners per hectare. The grain exceeds the standard by 2-3% in protein and gluten content, making it suitable for producing high-quality flour and improved baking properties.

'Pyramid' is a valuable wheat for cultivation in the Middle Volga region due to a combination of high yield, disease resistance, and good grain technological characteristics. The variety is recommended for use in the baking industry, where its quality indicators are valued. Due to resistance to lodging and diseases, as well as high grain retention when left on the stalk, 'Pyramid' ensures a stable and high-quality yield.