Umkhiqizo oyingqayizivele - ushukela impande parsley. Izici eziningiliziwe nezithombe zemifino

I-Parsley yikhiqiza eyingqayizivele futhi edlalwa ngokugcwele ne-mineral ephezulu kanye ne-vitamin value kubantu.

Ukungazitholi nokuzikhandla kwamakhwalithi kwaholela ekusakazeni kabanzi kwamasiko phakathi kwabalimi.

Kuzo zonke izinhlobo ze-parsley ezimpande, i-Root Sugar ehlukahlukene iqukethe ukubunjwa okwenziwe kakhulu, iphunga elimnandi nezakhiwo ze-organoleptic.

Ukuzimisela kweBanga

I-sugar parsley i-Sugar iyinhlobo ehlukahlukene yokuvuthwa okuvuthiwe. kanye nenkathi ekhulayo yezinsuku ezingamakhulu ayisishiyagalolunye, okuyi-subspecies ye-parsley ekhanda emndenini wesambulela (isilimo esidliwayo esinamagatsha anamanzi). Lesi sitshalo sineminyaka emibili, ngonyaka wokuqala izimpande zivuthwe, okwesibini - i-achenes.

Ukubukeka

Ingxenye engezansi yesitshalo iboniswa yisitshalo esisodwa esiqinile esisitshalo se-spindle noma esinesimo esivamile, esimhlophe noma emhlophe-ubude, ubude bufinyelela kumamentimitha angu-30. Engxenyeni engenhla yesitshalo iqukethe i-rosette enkulu eqinile yetshe ehlanganisa amaqabunga ama-symmetrical amabili kuya kwezintathu. Amaqabunga anesimo sexantathu elincintisiwe, ahlukaniswe ngokuphelele. Izimbali ziwumbala ogcwele okwesibhakabhaka ophuzi.

Isithombe

Isithombe sibonisa ukuthi lesi sitshalo sibukeka kanjani.

Imfanelo

• Ukukhiqiza Kuze kube ngu 3.5 kg wezitshalo zezimpande (20,000-35,000 kg ngalinye ihektare elilodwa) zivuna kusuka emitha yemitha eyi-1.
• Isikhathi sokuvuthwa. Ukuvuthwa kobuchwepheshe besitshalo kwenzeka ezinsukwini ezingu 90-100 kusukela ekuhlwanyeleni (ngoSepthemba).
• Igama lokuhlwanyela. Imbewu ihlwanyelwa ngo-Ephreli-Meyi.
• Ukumelana nezifo nezinambuzane. I-pararley ye-Sugar ibonisa ukumelana okujwayelekile nezifo nezinambuzane, okuxhomeke ezimweni zemvelo, ukwakheka kwenhlabathi, ukunakekelwa kanye nokuba khona kwezitshalo eziseduze.

  Ezihlukahlukene zihambisana nezifo ezilandelayo:

  1. ukugqwala;
  2. ukubola okumhlophe;
  3. indawo emhlophe;
  4. i-chalcosporosis;
  5. isanqante fly and listabloshka;
  6. i-melon aphid.

• Ubuningi beyodwa impande. Ubuningi bezithelo kusuka ku-30 ​​ukuya ku-80 amagremu.
• Izimbali Izimbali zivela ngoJuni, ziphela ngokubunjwa kwembewu enemiqanda.
• Ukuphikiswa kwe-Frost. Lesi sitshalo asimelana nesithwathwa nesithwathwa. Uma uhlwanyela ubusika, izinga lokusinda lembewu lifinyelela kuma-50-55 wamaphesenti.

Umehluko kwezinye izinhlobo

Lokhu kuhlukahluka kunemibono elandelayo evela kwezinye izinhlobo:

1. Zonke izingxenye zesitshalo zinambitha enhle.
2. Zonke izimpande izitshalo zikhula ngokulingana nobukhulu obuphakathi kanye nokuma.
3. Akuyona isici mnogostostkovost.
4. Amahlamvu aphezulu akhuthaza ukuvuna.
5. Okuqukethwe okuphezulu kwe-sucrose, amavithamini weqembu B, amanzi, amafutha abalulekile.

Umlando omfushane wokukhetha

Okunikeziwe lezi zinhlobonhlobo zadalwa ngabalimi ngekhulu le-19. Emva kokutholakala nokuhlakulela izinhlobo ze-parsley izimpande, kwenziwa ucwaningo oluningi lokuhlola, okwakungatholakala kuzo izinhlobo ezihlukahlukene nephunga elimnandi nokuhle, lapho kuzo zonke izingxenye zesitshalo ezifanele ukudla.

Ngonyaka wokucwaninga, isithunzi sezinhlobonhlobo sikwazi ukuhlukaniswa futhi sihlanganiswe ezingeni lezakhi zofuzo, okwaholela ekusakazeni okuqhubekayo kwempande ushukela parsley phakathi kwabalimi.

Ukulungiswa komhlaba

Umhlabathi ulungiselelwe kusukela ekupheleni kuka-Okthoba noma ekupheleni kukaMashi. Imibhede ibamba ingxenye eyodwa kwezintathu ze-bayonet yamafosholo bese isebenzisa umquba wezinto eziphilayo noma zokwenziwa (okungcono ngokusekelwe komlotha kanye ne-potassium), ulahle ukhula. Inhlabathi kumele ikhule.

Uma ukuhlwanyela kwenziwa ezindaweni ezibamba ukushisa, ukusetshenziswa komuthi-podzolic kanye nenhlabathi encane enomanyolo ovuthiwe kanye nokukhululeka kuvunyelwe.

Uphi futhi ungakanani ukuthenga imbewu?

Imbewu ingathengwa nge-intanethi ngokulethwa noma ihanjiswe ezitolo zamasimu eMoscow naseSt. Petersburg. Amanani esikhwama sembewu eziyisikhombisa (ama-gramu angu-2) avela kuma-ruble angu-11 kuya ku-19Intengo ejwayelekile yi-ruble angu-15.

Ukwenziwa kwamakhemikhali

Amavithamini esitshalweni afana nalokhu:

• Amavithamini B (thiamine, riboflavin, folic acid, pyridoxine);
• i-rutin;
• i-ascorbic acid;
• i-retinol;
• I-Vitamin PP.

Ibanga lekhalori liyi-45 Kcal, inani lamaprotheni - 3.5 g, amafutha - 0.5 g, ama-carbohydrate - 9.0 g ngamagremu angu-100.

Izakhi ezincane nama-macro zihanjiswa:

• i-zinc;
• insimbi;
• i-magnesium compounds;
• i-potassium;
• i-phosphorus;
• i-calcium;
• i-selenium;
• amafutha abalulekile.

Isicelo

Yini engasetshenziswa ekuphileni kwansuku zonke? Umsuka we-sugar parsley usetshenziselwa ukupheka. Izindlela zokusetshenziswa:

1. ukuma;
2. ukupheka;
3. ukuphakama;
4. i-blanching;
5. ukugaya zonke izingxenye zesitshalo;
6. engeza izitsha eziphelile efomu elisha.

Isetshenziselwa ukukhokhela ukungabi khona kwamakhemikhali namavithamini, ikakhulukazi ngesikhathi se-hypovitaminosis.

Ukuze uthole ulwazi: Lolu hlobo lwe-parsley lulungele ukugcina isikhathi esifushane (kuze kufike ezinyangeni ezingu-3-4 esimweni esomile) nokukhiqizwa kwemithi yendabuko (ukugcoba, ama-decoctions).

Ukufika

Ukuhlwanyela kwenziwa ebusika (ngo-Okthoba) noma entwasahlobo (ngo-Mashi). Imbewu ayinconywa ukuthi imise isikhathi eside, njengoba lokhu kuzoholela ekuhlumeni okuphansi nokugeza kwe-potassium. Mhlawumbe isikhathi esifushane (kuze kube yihora lesigamu sehora) ukufaka imbewu emanzini ashisayo (ama-50-60 degrees), ngemva kwalokho omisiwe futhi ngokushesha baqale ukutshala.

1. Imbewu ihlwanyelwa endaweni ejulile ka-1.5-2.0 amasentimitha enhlabathini, ngemuva kokulungisa imigodi efanayo, phakathi kokushiya ibanga lokungenani lisentimitha eziyi-15-20.
2. Ngaphambi kokuhlwanyela, ufafaza umhlabathi nge-lime.
3. Ngemuva kokuhlwanyela, ama-grooves kumele aphuze kakhulu, ahlanganiswe umhlaba phezu kwembewu kanye ne-loosely tamped. Kuze kufike ku-0.5 kg wezinhlobo ezihlwanyelwe ngamamitha ayizikwele.

Izitshalo ezifanele kakhulu, emva kwalokho, ngokusho kwemithetho yokujikeleza kwezitshalo, kubalulekile ukutshala lezi zinhlobonhlobo - utamatisi, amazambane, zonke izinhlobo zeklabishi, i-garlic, anyanisi. Ngemuva kwe-parsley ngokwayo, kungakhathaliseki ukuthi yiziphi ezihlukahlukene, kubalulekile ukutshala imbewu emva kweminyaka emithathu. Eceleni kwemibhede ayinconywa ukuba ikhule i-dill, izaqathe.

Ngezansi ungabona ividiyo ewusizo yokuhlwanyela kanjani imbewu ka-parsley ngendlela efanele:

Ukunakekela

Ukuze uvikele emelene nomoya nokubandayo, imibhede kufanele ihlanganiswe nama-humus.

Uhlelo lokunakekela luhlanganisa:

• ukugqoka okuphezulu;
• ukuhlunga nokusipha;
• ukuchelela;
• ukukhulula inhlabathi;
• ukususwa kokhula.

Ukudla kuyadingeka izikhathi eziyisihlanu phakathi nesikhathi sokukhula. Ama-potassium, i-ammonium nitrate, i-ash ithandwa.

Ukunisela kuqhutshwa izikhathi ezingu-4-5 ngesikhathi sokukhula, kucatshangelwa ukuphelelwa amandla, ukubunjwa kwenhlabathi nezimo zezulu. Kusetshenziswa imitha eyi-1 square 2 amabhakede ayishumi-litre amanzi angabanda. Ukunisela kuyathandeka ukufeza ekuseni nakusihlwa njengoba inhlabathi yoma. Ubuningi bomhlabathi obuningi futhi acidification abuvunyelwe. Ukunisela okungenzeka nge-system drip. Masinyane emva kokunisela, inhlabathi ikhululiwe futhi ukhula luyakususwa.

Ukucutshungulwa kwenziwa emva kokuvela kwamahlumela (amaqabunga ama-1-2) nangemva kwamasonto amabili. Lokhu kuyadingeka ngoba amahlumela amaningi adle izakhi. Ukucutshungulwa kuqhutshwa ibanga lamasentimitha angu-3-5 phakathi kwamahlumela. Emva kokuncipha kwesibili (kufika ku-10 cm phakathi kwamahlumela), ukufaka umanyolo kuqhutshwa futhi.

Ukuvuna nokugcina

Izimpande zivuna ekuqaleni kuka-September, omisiwe futhi agcinwe esihlabathini esomile. Ingxenye yezitshalo zempande ingasetshenziswa emifino enhle ebusika. Imbewu ivunwa njengoba ikhula (kufanele ibe yinto eluhlaza futhi isomile), igcinwe ezikhwameni ekushiseni kwama-18-20 degrees kanye nomswakama ka-80-85%.

Ukulwa nezifo nezinambuzane

Izindlela zokuvikela nokulawula zihlanganisa:

1. Ukuhambisana nemithetho yokujikeleza kwezitshalo ngokubuyiselwa kwe-parsley kumbhede wangaphambili eminyakeni engu-3-4, ukuxoshwa kwalabo abasemuva kwezitshalo ezithintekayo ngokubola.
2. Ukukhethwa kwembewu enempilo kanye nezimpande ezitshalweni ngaphambi kokuhlwanyela nokutshala endle, amasiko omnyaka wokuqala nowesibili kufanele ahlukaniswe omunye nomunye.
3. Ukwelashwa okushisayo kwembewu ngaphambi kokutshala imizuzu engu-30.
4. Ukufafaza kwezitshalo nge-1% Bordeaux liquid ne izimpawu zesifo.
5. Ukuhambisana nemithetho yokugcina izitshalo zezimpande.

Umsuka we-sugar parsley ukukhathalela okungenakuzithoba nokunethezeka kwezitshalo ezingakhuliswa kokubili kokushisa nokushisa, okunikeza umuntu izinto ezibalulekile unyaka wonke, futhi kwenza kube lula ukuhlobisa noma yikuphi ukudla kwekhaya neholide ngendlela ethandwayo. ukwelashwa nokuvimbela izifo eziningi.