Victoria Polisska

Wheat of the variety Victoria Polisska belongs to the erythrospermum type and is characterized by an intensive, half-dwarf, erect growth habit. The plant is medium-height, reaching 76-84 cm, with a straw-yellow, thick, and strong stem. The ear is white, medium in length and density, and pyramidal in shape. The grain is red, egg-shaped, medium-sized, with a thousand-grain weight of 46-50 g. The variety is medium-early maturing, ripening in 285 days, making it suitable for effective cultivation in the forest-steppe and Polissia regions of Ukraine.

Victoria Polisska is distinguished by high yield, reaching 10.7 t/ha, and excellent grain quality. The grain contains approximately 14% protein and 30% gluten, ensuring good baking properties and high flour strength (320 units). The loaf volume made from this variety's flour reaches 665 mm, indicating its value for the flour and bakery industry.

The variety exhibits high resistance to a complex of diseases, including powdery mildew, rust, septoria, and fusarium of the ear. It also shows high resistance to lodging, shattering, and germination issues, as well as enhanced drought and heat tolerance. The recommended sowing rate is 5.0-6.0 million viable seeds per hectare or 180-250 kg/ha. Due to its characteristics, Victoria Polisska is a reliable and high-yielding variety suitable for cultivation under appropriate climatic conditions.