LEERA
Mustard
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A high-performance green manure with 40-45% oil content and genetic resistance to brown rust.
Description
Technical Profile of 'Lera' Mustard
The 'Lera' mustard variety is a selection product designed for specific agronomic objectives: acting as an efficient green manure (siderate) and a high-quality oilseed crop. Developed by the V.S. Pustovoit All-Russian Research Institute of Oil Crops in collaboration with international partners, this variety balances a precise vegetation cycle with robust biomass accumulation.
Agrotechnical Performance Indicators
- Vegetation Period: 75–85 days. The condensed growth cycle allows for seamless integration into crop rotations as an intermediate link for soil revitalization.
- Oil Content: 40–45%. A high percentage for mustard, enabling both technical utility and seed oil extraction.
- Phytosanitary Resilience: Genetic resistance to wheat brown rust is a critical design feature, minimizing the risk of pathogen propagation in intensive farming systems.
The primary technical value of 'Lera' lies in its utility as a cover crop. The root system provides deep loosening of the soil profile, significantly enhancing aeration and water permeability without mechanical intervention. Utilizing this variety as "green manure" facilitates nitrogen fixation and the conversion of insoluble phosphorus into bioavailable forms, which is essential for restoring soil fertility following nutrient-depleting crops.
Yield stability and resistance to climate stress are provided by the VNIIMK breeding platform. The 'Lera' variety is technologically optimized for varying environments, maintaining its target oil content even when weather conditions fluctuate during the seed-filling stage.
By choosing 'Lera', producers benefit from a selection that reduces the dependency on chemical inputs, thanks to its innate biological resistance and ability to naturally rehabilitate soil structure.
Crop & resistance
Disease resistance
Specifications hover over for a hint about the specification
| Assignment | |
|---|---|
|
Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
75–85 |
| Oil content of seeds (%) | 40–45 |
| Catalog | Catalog → Mustard |
| Originator | V.S. Pustovoit VNIIMK |
| Originator | Jinghaisilu |
| Originator | Fgbnu Federal Scientific Center All - Russian Scientific Research |
| Originator | Картамышева Елена Владимировна |
| Originator | Картамышев Владимир Георгиевич |
| Originator | Коновалов Николай Григорьевич |
| Originator | Шурупов Василий Георгиевич |
| Originator | FGBNU 'FEDERAL'NYJ NAUChNYJ TSENTR 'VSEROSSIJSKIJ NAUChNO-ISSLEDOVATEL'SKIJ INSTITUT MASLIChNYH KUL'TUR IMENI V.S.PUSTOVOJTA' |
| Patent holder | V.S. Pustovoit VNIIMK |
| Patent holder | FGBNU 'FEDERAL'NYJ NAUChNYJ TSENTR 'VSEROSSIJSKIJ NAUChNO-ISSLEDOVATEL'SKIJ INSTITUT MASLIChNYH KUL'TUR IMENI V.S.PUSTOVOJTA' |
| Country | Russia |
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