Wheat Valentina

The spring hard wheat variety Valentina is a medium-early cultivar of the leuko-melian group, developed at the Scientific Research Institute of Agriculture of the South-East. The variety's pedigree includes Saratovskaya 59, Leukurum 1897, D-1973, and Saratovskaya Zolotistaya. The vegetative period lasts 73-88 days, ensuring ripening simultaneously or slightly earlier compared to Saratovskaya Zolotistaya. The plant is intermediate, with a medium-height straw covered with a strong waxy bloom on the neck, while the flag leaf and ear are also covered with a waxy bloom. The ear is cylindrical, dense, with black long awns, containing 21-23 grains per 10 cm length. The grain is white, very large, elongated, with a fine groove and high glassiness; the 1000-grain mass varies from 35 to 48 g, reaching 54 g in some years. The Valentina variety is distinguished by high and stable yield, averaging 18.5 c/ha across the region, with maximum rates reaching 44.4 c/ha. Yield exceeds the average standard by 1.6-2.7 c/ha under various growing conditions. The variety is resistant to lodging and has enhanced drought tolerance, though slightly lower than that of Saratovskaya Zolotistaya. Valentina demonstrates high resistance to barley yellow dwarf virus and hard head smut, while being susceptible to brown rust and powdery head smut, which requires seed treatment according to plant protection service recommendations. The grain quality of the Valentina variety is characterized by strong gluten with a high SDS-microsedimentation index up to 54 ml, ensuring good dough stability during mixing and elasticity. Pasta products made from this wheat have a yellow color and high resistance to overcooking, making the variety in demand for pasta production. The economic value of the variety is expressed in an additional yield increase of 5-7 c/ha, bringing significant economic benefits when used on a large scale in sown areas.