I-beetroot e-Juicy and sweeter Bordeaux 237: incazelo ngesithombe, izincomo zokukhula

Beet Bordeaux 237 kuyo yonke indawo abalimi abakhulile iminyaka eminingi. Ngezikhathi zezinhlobonhlobo zezinhlobonhlobo, izizukulwane zonke zitshala lezi beet.

Kuhle ensimini, kulula ukuzinakekela, okuhlwabusayo, okuhle emphilweni futhi ocebile izakhi.

I-Bordeaux 237 ibhekisela kuhlobo oluvuthiwe lokuvuthwa, lunempahla emihle yokugcina, lumnandi abathandi balo mifino, kokubili ehlobo, esaladini elisha, nasebusika e-borscht ecebile noma efomini elinamathanga.

Lesi sihloko sitshela ngemithetho eyisisekelo yokulima, ukuvuna nokugcina izindlela zemifino.

Imfanelo nencazelo

I-Bordeaux 237 inomumo ojikelezayo, umbala obomvu ocebile futhi obonakalayo obonakalayo. Ubuso bubuhlungu, inyama iyonwebeka futhi ishukela. Ngesikhathi sokukhula, isithelo sisuke siphume emhlabathini cishe phakathi kwezinga laso. Isisindo sesithelo esivuthiwe singama-gramu angu-230-500. Ukukhiqizwa kwamathani angama-70-90 ngehektha ngalinye. Izinyosi ezilodwa ezibizwa ngokuthi yi-beet ezibizwa ngokuthi yi-one-seeded beet ziyabizwa ngoba izithelo eyodwa kuphela zikhula kusuka enye imbewu.

Isithombe sezitshalo

Lapha ungabona isithombe se-beet:

Umlando wokuzala

Izinhlobonhlobo ezitholakale ngesikhathi seMpi Yezwe Elikhulu LwaseNingizimu Afrika e-All-Russian Research Institute ukukhiqiza izitshalo nokukhiqiza imbewu. Ukuqala kokusetshenziswa okuningi ezweni lonke kwaqala ngo-1943. Lapho edala uhlobo lwezilwane, ososayensi, okokuqala, balandela umgomo wokuvunwa okuphezulu nokufa kwesitshalo esiphansi.

Umehluko kusuka kwezinye izinhlobo

Ngenxa yokuthi kungenzeka ukuvuna izikhathi eziningana ngonyaka, ezihlukahlukene zihloselwe ukutshala ezindaweni ezifudumele zezwe. Kodwa lokhu akusho ukuthi akufanelekile kwisimo sezulu esijwayelekile noma esilinganiselwe. I-Bordeaux ingatshala ngaphambi kobusika futhi kakade ekuqaleni kwehlobo ujabulele imifino enomsoco nempilo enempilo.

Izintandokazi

• Akudingi ukunakekelwa okuyinkimbinkimbi, okubaluleke kakhulu, ukuphuza nokuphuza.
• Isitshalo somsuka wamasayizi aphakathi, okulula ukupheka izitsha zangasese.
• Igcinwe kahle futhi cishe ayiyikuwohloka.
• Ukumelana nokuqhakaza.
• Ukuhluma - 99.9%.
• Akuhambisani nezinambuzane.

Ukungalungi

• Isidingo sokudilika okungakahlelwa.
• Kudinga indawo ekhulayo ekhulayo.

Izindlela Zokusebenza

Indlela esemqoka yesicelo ukupheka. Ngesikhathi ukwelashwa kokushisa, cishe awulahlekelwa umbala omkhulu. Kusukela kule beethe ephekwe i-borsch, yenza izitsha ezinkulu nama-saladi.

Imiyalo Ekhulayo

Ukuthenga imbewu

Kuthengiswa kunezinhlobo ezimbili zembewu: "Bordeaux 237" kanye ne "Beet table Bordeaux imbewu eyodwa". Ukuhluka kwesibili kunesisindo esiphansi (150-230 amagremu). Imbewu ingathengwa unyaka wonke ezitolo ezikhethekile. for abalimi kanye chain esitolo ngesikhathi sonyaka wokutshala.

Kuye ngomkhiqizi, amanani entengo kusuka ku-12 kuya ku-50 ruble ngesikhwama ngasinye. Isisindo sepakethe singama-gramu ayi-3-5, okuqukethwe kungu-40-50 izingcezu. Ngokuvamile ngaphakathi kukhona udoti.

Ngesikhathi sokutshala?

Ungaqala ukutshala ama-beet ekupheleni kuka-Ephreli noma ebusika engxenyeni yesibili ka-Okthoba, ngaphambi kweqhwa lokuqala, ukuze imbewu ingafi. Ngebusika, kuhle ukufaka ama-humus enhlabathini, kanye nomanyolo wamaminerali entwasahlobo.

Ukukhetha indawo

I-Bordeaux itshalwe kuphela ezindaweni ezinelanga ngisho shading kancane kancane ukunciphisa isivuno. Umsuka ukhula kahle ezindaweni lapho amazambane akhula ngaphambili, ukhukhamba, utamatisi, anyanisi.

Umhlaba

Kubalulekile ukunaka izinkomba ze-acidity zenhlabathi. Leli banga, ukukhula okuhle kudinga inhlabathi engathathi hlangothi noma encane. Ngisho nangokwanda kancane kwe-asidi, izimpande azijulile futhi ziba fibrous futhi zinzima. Ngaphezulu kwama-alkali enhlabathini ezimpandeni bese kuvela ukubola kwe-fungal. Umhlabathi we-loamy we-Neutral - indlela engcono kakhulu yokukhula kwe-beet.

Ukufika

Bafaka iBordeaux ngendlela ejwayelekile, ububanzi phakathi kwemigqa ngu-45 cm. Futhi basebenzisa ukuhlwanyela kwemigqa emibili, lapho ibanga eliphakathi kwemigqa lihlala lifana nelokuqala, futhi phakathi kwamateyipini asele ku-20 cm. Ngendlela efanayo, indlela yokuhlwanyela imigqa emithathu ingenziwa. Emhlabathini owunzima, imbewu iyancipha ngo-2 cm, ekukhanyeni - ngo-4 cm. Umbhede ukhiwa ngokuphakama okuphezulu noma okuphakathi.

Ukushisa

I-Bordeaux ingokwamasiko abandayo abandayo. Imbewu yayo iqala ukuhluma ekushiseni kwe-4-5 ° C. Ukushisa okukhulayo kuyinto + 22 ° С. Ayinakubekezelela amaqhwa. Izithombo zibhekene nokunciphisa izinga lokushisa kuya ku -2 ° C. Ukupholisa isikhathi eside kuholela ekumiswe kokukhula kwezitshalo zezimpande.

Ukunisela

Ukuchelela kokuqala kwemibhede yebhethri kwenziwa ngokushesha ngemva kokuhlwanyela. Lokhu kukuvumela ukuba uthole amahlumela asheshayo. Ukunisela okuphuthumayo nakho kuyadingeka ngesikhathi kwenziwa isithelo. Ngaphezu kwalokho kubalulekile ukugcina imodi elinganisiwe. Esikhathini esishisayo, imibhede kufanele iphuze nsuku zonke noma yonke imihla.

Ungavumeli ukoma komhlabathi, kuzoholela ekufeni kwembewu yokuhluma. Izitshalo abadala ziphuziswa kanye ngesonto. Ekushiseni awukwazi ukuphuza phakathi nosuku, ngoba ama-beet anamaqabunga amancane, angashiswa. Kungcono ukukwenza lokhu ekuphumeni kwelanga noma ekushoneni kwelanga. Inhlabathi ekhulayo ingaholela ekuqhekekeni kwe-beet izimpande izitshalo.

Ezinye izinyathelo

1. Ngokushesha ngemva kokuhluma, kuhluma kufanele kwenziwe ukuze uhlele umugqa futhi ulawule ibanga phakathi kwezitshalo. Lesi silinganiso sikuvumela ukuthi ulungise ubukhulu bomsuka.
2. Yenza u-weeding okufika ngesikhathi futhi ukhululeke phakathi kwemigqa. I-weeding kufanele ilandelwe ngemuva kokunisela kanye nemvula ngayinye.
3. Yondla isitshalo. I-Bordeaux impela idla izakhi ezisuka emhlabathini ngesikhathi sonke sokuvuthwa, ngakho-ke ukukhulelwa kuyadingeka kakhulu.
4. Akunaso isimo se-beetroot spud.

Ukuvuna

Ngemuva kwezinsuku ezingu-80-120, i-Bordeaux 237 ifinyelela ekuvuthweni kwayo kwe-agronomic futhi ingavunwa. Amasonto amabili ngaphambi kosuku lokuqoqwa, kubalulekile ukuyeka ukuchelela, ngaphandle kwalokho izithelo zizogcinwa kahle, ngaphansi kokubola. Qoqa isidingo sezinyosi esimweni esomile. Leli banga likhishwe kalula embhedeni. Endabeni yobunzima ngama-specimens amakhulu, unganciphisa kahle impande.

Isitoreji

Kungcono ukugcina i-Bordeaux egumbini elingaphansi komgwaqo noma ebhaleni eguqulelwe ukugcina imifino. Ukushisa okulondoloziwe okungcono kusuka ku -1 kuya ku -3 degrees. Emazingeni okushisa aphakeme, i-beetroot iba yi-flabby ngenxa yokulahlekelwa umswakama. Isitshalo sesitshalo sigcinwe ngokucophelela emabhokisini ngehlabathi elimanzi noma kumabhakethi. Inani elincane lezinyosi lingagcinwa esiqandisini isikhathi eside.

Izifo nezinambuzane

Izinhlobo ezihlukahlukene zeBordeaux 237 ezinqatshelwe izinambuzane nezifo. Kulezi zifo, ezimweni ezingavamile, imifino ihlasela uCercosporosis noma i-Peronosporosis. Kulezi zinambuzane, ukuhlasela kwe-weevil, amaqabunga kanye nezimpande ze-aphid, izinyosi ze-beet, izikhukhula ezikhukhulayo, kanye ne-beetle yesihlangu kungenzeka.

Ukuvimbela

Ukuze ugweme izinkinga, ngaphambi kokutshala, kunconywa ukuba ugobe imbewu ekuxazululeni i-potassium permanganate. Ikhubaza futhi ikhubaza izithombo. Ngokushesha ngemva kokutshala, kuhle ukufafaza imibhede ngomlotha, lokhu kuzokwenza ukuthi i-acidity yenhlabathi iyancishiswa futhi ingabesabi ama-midges. Ukuqaphela ikakhulu kumele kuhokhwe ekususweni kokhula. "Imibhede" egciniwe ayigcini nje ngokubhubhisa isitshalo nokuvimbela ukukhula kwayo, kodwa futhi indawo yokuzalanisa izinambuzane.

I-Bordeaux 237, ngaphandle kokwedlulisa ikhanda, izinga lokulima elivamile lasekhaya. Izinhlobonhlobo zizokujabulisa kokubili abaqalayo kanye nabalimi abanolwazi. Njengoba okungenani kunakekelwa, isivuno esihle siqinisekisiwe. Abalimi abaningi, njengoba bezama ezinye izinhlobo, basabuyela eByreeaux 237.