SIBIRSKAYA 21 — a variety of soft spring wheat (Triticum aestivum L.) of the lutescens type, intended for cultivation in the West Siberian region, including the Altai Krai, the northern forest-steppe of Novosibirsk Oblast, and Omsk Oblast. The plant is of medium height, 98-103 cm, with a semi-erect bush and a sturdy hollow stem. The ear is weakly filled, with a very strong waxy coating on the spike, the upper internode of the ear, and the sheath of the flag leaf. The spike has a pyramidal or cylindrical shape of medium density, white in color, with short awn-like appendages at the tip. The grain is colored, the mass of 1000 grains varies from 33 to 43 g, the grain natural density is 758-852 g/l, vitreousness is 51-64%, gluten content is 27.6-35.8%. The variety is medium-early or medium-late with a vegetative period of 72 to 99 days, ripening 2-4 days later than the Omskaya 35 variety. Yields in the West Siberian region reach an average of 21.7-22.9 c/ha, which is 2.2 c/ha above the average standard, with maximum indicators reaching up to 4.71 t/ha and 61 c/ha in individual trials. SIBIRSKAYA 21 is characterized by medium drought resistance and resistance to lodging, shattering, and root sprouting. The plant has moderate resistance to powdery mildew and hard head smut, and susceptibility to root rots and septoria. Dusty bunt can affect the variety strongly, brown rust — moderately. Baking qualities of the variety are rated as satisfactory or good, with an overall rating of 3.7-4.2 points. The volume of bread from SIBIRSKAYA 21 grain is 500-640 cm³, which makes it suitable for the production of bakery products. Thanks to its technological suitability and adaptation to the conditions of Western and Eastern Siberia, the variety is recommended for extensive cultivation in the forest-steppe and steppe zones of the region.
