Winter wheat seeds PYLYPIVKA, Kharkiv region.

ENTERED IN THE REGISTRY OF PLANT VARIETIES OF UKRAINE in 2011 for

cultivation in the polis, forest-steppe and steppe zones of Ukraine. Wheat of the high-intensity type of universal use. It is recommended for sowing on high and medium agrofon.

BIOLOGICAL CHARACTERISTICS: a semi-intensive, high-yielding variety of the steppe ecotype. It has all the positive signs of the Odeska 267 variety, but it significantly exceeds it in yield. In dry years and according to the mass predecessor, varieties of this type occupy the first places in terms of yield. Mid-early, relatively tall (110-120 cm), highly frost-resistant, moderately resistant to lodging, resistant to major diseases. Belongs to the group of strong wheats. A species of erythrospermum.

The ear is spindle-shaped, of medium density and length, light-white in color after ripening. The spines are medium in size, diverging to the sides, not stubby. Spikelet scales are oval-ovoid, the tooth is short (2 mm), the nerves are well defined, the keel reaches the base of the scale, the shoulder is of medium width, straight or slightly beveled.Red grain, oval.

The variety is most suitable for use with conventional cultivation technologies based on inferior predecessors. In contrast to the intensive type varieties, it is less sensitive to the shift in sowing dates, both towards early and late ones. In nutrient-depleted fields, it responds well to fertilizing with mineral fertilizers by increasing yield and improving grain quality. Very largedoses of nitrogenous fertilizers can cause seed lodging.

Variety

Mid-morning

Vegetation period, days

272-284

Plant height, cm

110-120

Weight of 1000 seeds, g

38.0-40.5

Resistance to lying down

Average

Frost resistance

High

Resistance to damage by powdery mildew

Average

Resistance to brown leaf rust
(//tractor-service.com)
Average

Resistance to grain shedding

High

Protein content in grain, %

12.5-14.0

Crude gluten content, %

29.5-33.4

Sila Boroshna, a.o.

280-450

Volume of bread from 100 g of flour, ml

1480-1520

Evaluation of baking properties, points

4.8-5.0

Drought resistance, points

8-9

Resistance to lying down, points

8-9

Resistance to shedding of grain, points

8-9

Disease resistance, points

6-7