Wheat STRENGTH

The STRENGTH wheat variety is a mid-maturity soft winter wheat with a vegetation period ranging from 219 to 283 days, depending on the growing region. The plant is short-stemmed, of medium height (67-91 cm), with an upright bush and a white, medium-length pyramidal loose ear. The variety is characterized by high resistance to lodging and shedding, as well as a weak waxy coating on the sheath of the flag leaf and the ear. The mass of 1000 grains varies from 33 to 48 grams. The variety is recommended for cultivation on a medium agro-background after tillage crops and is especially effective when planted after grain corn. STRENGTH is characterized by high drought resistance, which is at the level or above standard varieties such as Byatko and Krasnodar 99, as well as medium winter hardiness. The variety is resistant to major diseases, including powdery mildew, brown, stem, and yellow rust, septoria, and ear fusarium, but is susceptible to solid head smut. The variety has a high yield: average yield reaches 48.5 c/ha, maximum yield according to the applicant is 82.6 c/ha, and potential yield can exceed 100 c/ha. High productive tillering and good ear filling contribute to stable and high yields. Special attention is paid to the milling and baking qualities of the STRENGTH variety, which fall into the category of "strong" wheats. The protein content in the grain is 13.4-14.2%, gluten is 32-35%, which exceeds the indicators of standard varieties such as Palpich in terms of protein and gluten content. STRENGTH ensures high-quality flour with a strength index of 380-420 arbitrary units, which allows for the production of high-quality bakery products with a rating of 5 points. The variety is registered for the North Caucasian region of Russia, and is also recommended for cultivation in the Forest-steppe and Polesie zones, demonstrating adaptation to extreme droughts and changing climatic conditions.