Coraloviy
Wheat
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A reliable soft winter wheat variety featuring strong natural immunity against fungal diseases and a consistent gluten content of up to 30%.
Description
Technical Profile of the Winter Wheat Variety "Koralovyi"
Developed by the Plant Breeding and Genetics Institute (PBGI-NCSCI) in Odesa, the "Koralovyi" variety represents an engineered solution for intensive farming environments in Ukraine. It balances physiological resilience with grain quality, specifically designed to mitigate agricultural risks in regions prone to fungal outbreaks.
Phytopathological Immunity as a Protective Strategy
The core value of this variety lies in its genetically encoded resistance to the most destructive wheat pathogens:
- Rust: The variety exhibits strong resistance to epiphytotic levels, allowing for a potential reduction in required fungicide applications.
- Fusarium and Powdery Mildew: The ear morphology and the plant's specific physiological traits impede rapid infection, which is vital for maintaining grain quality and appearance during high-humidity ripening periods.
Agronomic Performance and Yield Potential
Under optimal cultivation practices, "Koralovyi" delivers a potential yield of 4–5 tons per hectare. Plant breeders prioritized lodging resistance, enabling the stand to remain upright even under higher nitrogen application rates, which significantly improves harvest efficiency.
The crop's quality is defined by a stable gluten content ranging from 25% to 30%. This makes the grain a high-demand commodity for the milling industry, ensuring consistent baking performance. The reliability of these characteristics across various Ukrainian microclimates underscores the variety's robust adaptive capacity.
Specifications hover over for a hint about the specification
| Type of Development | |
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Wheat Type
Wheat Type
Biologically hard wheat differs from soft wheat in its greater demand for soil fertility and agronomic conditions (especially regarding field cleanliness from weeds), lower drought resistance and plasticity, relatively weaker root development, especially nodal roots, and lower ti... |
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Grain: gluten content
Grain: gluten content
Raw gluten of grain is a hydrated protein and consists of water-insoluble protein fractions, as well as a small amount of starch, fats, and other substances firmly bound by proteins. Since gluten is primarily composed of proteins, its yield and quality depend on the quantity and... |
25-30% |
| Resistance to lodging | |
| Potential Yield | 4-5 tons |
| Catalog | Catalog → Wheat |
| Originator | PBGI-NCSCI |
| Country | Ukraine |
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