VESTNICA

Vestnitsa is a variety of soft winter wheat, created using intraspecific hybridization and threefold individual selection. It belongs to the intensive type and is characterized by an early-mid maturation period with a vegetative period ranging from 218 to 277 days. The plants are short-stemmed, with heights ranging from 74 to 96 cm, featuring a cylindrical ear of medium density and length of 8-10 cm. The grain is well-filled, glassy, red in color, oval-shaped, and above-average size, with the mass of 1000 grains varying from 34 to 43 g. The variety is distinguished by high yield, reaching 9-10 t/hm² under optimal conditions, and is capable of effectively utilizing mineral fertilizers, especially nitrogen top-dressing, which is confirmed by test results in various regions.

The Vestnitsa variety exhibits high winter hardiness and drought tolerance, surpassing standard varieties in these indicators. It is resistant to late spring frosts and lodging, making it a reliable choice for cultivation in the North Caucasus and Middle Volga regions. Additionally, the variety demonstrates low susceptibility to major cereal diseases, including brown rust, snow mold, root rots, and viral diseases, as well as moderate resistance to septoria and powdery mildew. Damage from pests, such as the grain moth and wheat midge, is significantly lower in Vestnitsa compared to benchmark varieties.

The grain quality of the Vestnitsa variety is highly valued by the baking industry. Protein content in the grain ranges from 14.9% to 16.6%, while gluten content ranges from 29.7% to 33.7%. Flour strength falls within the range of 284-320 activity units, ensuring a loaf volume from 830 to 1000 cm³. The electrophoretic formula of gliadin 10.1.4.2.1.2 is characterized as "excellent", confirming the high technological properties of the flour. The variety is recommended for sowing on all predecessors on soils with high and medium fertility levels and is included in the State Register of Breeding Achievements.