Adaptive variety of soft winter wheat Mikhailovskaya 1

The objective of the study is to create new, adaptive varieties of soft winter wheat with a set of economic characteristics and properties for cultivation in the south and southeast of Russia. The experiments were carried out at the North Caucasus Federal Scientific Center. The wheat varieties were studied according to the competitive testing type. The predecessor was fallow, the soils were ordinary chernozem, heavy loamy. The method of placing the variants was systematic, the repetition was fourfold, the plot area was 10 m2. Before sowing, complex mineral fertilizers were applied in the active substance: N – 40 kg, P – 60 kg, K – 40 kg. To create a finegrained soil condition, cultivation was carried out to a depth of 5–7 cm. The seeding rate was calculated at the rate of 5 million viable grains per 1 hectare. All assessments, records and observations were carried out according to the methodology of state variety testing. Statistical processing of the research results was carried out according to B.A. Dospekhov. A new adaptive variety of soft winter wheat Mikhailovskaya 1 was created. In the last crossing, the following varieties were used as parent pairs: mother – Donskoy Surprise, father – Khist. The Mikhailovskaya 1 variety is characterized by high and stable grain yield over the years, exceeding the standard Grom variety by 1.36 t/ha on average over the three years of study (2022–2024). The new variety belongs to the midearly varieties. This is a semidwarf wheat variety, characterized by a powerful root system and a strong stem resistant to lodging. Mikhailovskaya 1 is tolerant to thickening and has a higher grain yield from the total biomass of the yield compared to the standard. We use such traits as productive tillering, the number of productive stems per 1 m2 and the harvesting index in breeding as effective criteria for selecting for increased yield. Mikhailovskaya 1 is characterized by high winter hardiness and resistance to low temperature fluctuations. The new variety has effective genes of resistance and field endurance to the main pathogens affecting wheat. It is much less affected by these diseases than the standard variety Grom. In terms of grain and bread quality, it is a strong wheat. This variety is characterized by high heat and drought resistance, resistance to grain shattering and germination on the root.