OMSKAYA 42

The Omskaya 42 wheat variety is a medium-late, soft, spring variety with a vegetative period ranging from 83 to 105 days. The plant is medium-tall with an intermediate bush type and weak straw, which exhibits a strong waxy bloom, particularly on the ear, the sheath of the flag leaf, and the upper internode. The ear is pyramidal, of medium density, white in color with a colored grain. The mass of 1000 grains varies from 36 to 43 grams, indicating a large grain size. The yield of the variety in the West Siberian region averages about 22.8 c/ha, with maximum indicators reaching up to 48.8 c/ha, confirming its high productivity. Omskaya 42 is distinguished by excellent baking qualities: protein content reaches 16.36%, gluten 31.8%, and grain nativity is 711 g/l. The volumetric bread yield reaches 980 cm³, and the overall baking score is 4.3 points, making this variety in demand for the production of quality flour and bakery products. The variety is drought-resistant and has moderate resistance to stem rust, as well as delays the development of brown rust pathogens. However, it is susceptible to powdery mildew and is strongly affected by flag smut and root rots. It is recommended for cultivation in the Omsk region and other regions of Western Siberia; Omskaya 42 is well-adapted to local climatic conditions. Its drought and disease resistance, as well as high technological indicators, make this variety attractive for agricultural producers focused on obtaining stable and quality wheat yields.