"I-Jalapeno" luhlobo lwe-chili pepper.
Uyakwazisa ukuzwa kwakhe okungavamile kokumangala nokuqina okuqinile.
Izilinganiso zomhlaba ziyahlukahluka phakathi kwama-2400 no-10500 amayunithi.
Kubhekwa njengezici ezidumile kunazo zonke ze-pepper.
Incazelo jikelele yesitshalo
Kuyini - Pepper Jalapeno? Igama laleli pepper livela emzini waseMexico waseJalapa. Esikhathini sezwe lesizwe saseMexico ngaphandle kwe "Jalapeno" angeke senze isidlo esisodwa. Ukuhlwithwa nge-grater emihle noma okucwengwe ngommese obukhali obukhulu kanye no-anyanisi kuyisikhathi esiyimfuneko kuwo wonke ama-cafe aseMexico.
Kuyathakazelisa Isitshalo sikhula kufika ku-1 m ukuphakama. Ukukhiqizwa: ama-24-35 ama-pod ehlathini. Ubude bezithelo kufinyelela kusuka ku-4 ukuya ku-10 cm.
Qoqa bona bengekho - luhlaza. Bathola ukubopha obomvu ngemuva kokumisa noma ekupheleni kokukhula. Uma ungenayo isikhathi sokuqoqa pepper ngesikhathi - ikhwalithi izoba yilahlekile. I-"Jalapeno" ebomvu iyakwazisa kakhulu kune-green. I-pepper enjalo ithunyelwa ukuthunyelwa kumazwe wezwe lesithathu, ingcwatshwe emhlabathini noma ukubhema ngokucophelela, okwenza isisu nge-chipotle.
Isithombe
Isithombe sibonisa pepper ye-Jalapeno:
Ukunakekelwa ekhaya
Ukulungiselela imbewu
I-Pepper ikhula kalula kunoma yiziphi izimo zezulu.
Ukutshala kwenziwa ngezinhlumela noma imbewu. Imbewu ithengwa kuphela ezitolo zokulima.
Ngaphambi kokutshala, zihlonywe engxenyeni ekhethekile. Kulokhu udinga i-potassium permanganate ne-bandage.
Imbewu isakazwa ekotini ehlanjulisiwe bese ivumela ukuba balale amahora angu 48-62. Ukugcina impahla yokutshala kufanele ibe endaweni efudumele, engenamoya. Akunakwenzeka ukuvumela ukuqondana okuqondile kokushisa kwelanga nezinhlaka.
I-Vatu ihlanganiswe ne-gauze. Le nqubo ikuvumela ukuba ugcine imbewu esimweni sokushisa. Futhi akunakwenzeka ukuvumela ukomiswa okuphelele kwepotton pad. Lezi zinto kufanele zihlale zimanzi.
Inhlabathi edingekayo
Ukutshala kwenziwa ngesikhathi sokusentwasahlobo. NgoMashi no-Ephreli bangcono kakhulu. Le nkathi kubhekwa ukuthi iyona engcono kakhulu ekuhlungeni isitshalo esihle kakhulu.
Isikhathi sokukhula sezithombo senza izinsuku ezingu-45-75. Ngokuba izitshalo zokutshala ezilungiselelwe kusengaphambili. Inhlabathi ithengwe ngomumo.
Izitshalo zezitshalo noma zembali zifaneleke kakhulu. Inhlabathi kufanele ibe namaminerali namavithamini. Futhi, inhlabathi ingalungiswa yedwa. Kulokhu udinga isihlabathi, i-peat, i-humus nomhlaba.
Ingxenye yesihlabathi ixubene ne-peat, engeza inhlabathi nama-humus. Emhlabathini ophumela, ungangezela ingilazi yomlotha. Ingxube iyavuthwa futhi ibhalwe ebhokisini yezithombo.
Imbewu yokutshala
Esitsheni esisodwa, akukho izithombo ezingaphezu kuka 2-3 ezitshaliwe.
Kubalulekile ukucabangela ukuthi kukhona isikhala phakathi kwabo. Hlwanyela imbewu ayidingi kakhulu.
Ukujula okuhle ku-1-1.5 cm. Imbewu ihlanganiswa nenani elincane lomhlabathi.
Ngokushesha ngemva kokutshala, baphuziswa kusuka esitsheni. Awukwazi ukusebenzisa ukuhamba kwamanzi ngokuqondile, njengengcindezi enkulu yamanzi angasuswa.
Kubalulekile! Uma uhlwanyela imbewu ejulile kune-1-1.5 cm - ngeke bakwazi ukukhuphuka bese ebola enhlabathini.
Izithombo ezikhulayo
I-pepper "i-Jalapeno" i-thermophilic kakhulu. Akathandi amashidi kanye namakamelo abandayo. Ungavumeli ukushaya okuqondile kwelanga. Ngaphandle kwalokho, izithombo zizofa.
Ngenxa ye-thermophilicity ukufika amabhokisi afakwe ingilazi noma izikhwama. Kubalulekile ukuthi ukugqoka okunjalo kudlula ukukhanya. 3-4 izikhathi ezinsukwini ezingu-7 izithombo zidinga ukuhanjiswa.
Uma kungenjalo, lesi sitshalo sizogwinya futhi sibole. Emva kokuvela kwama 3-4 amaqabunga esihlahleni ngasinye, lesi sitshalo sihlezi ezigodini ezinkulu. Lokhu kususa izinqubo ezibuthakathaka ezingakhiwe kahle. Amanzi izithombo zidinga ngokulinganisela futhi njalo.
Ukufakelwa komhlaba enhlabathini evulekile
Izithombo zokufakelwa ezakhiwe ngasekupheleni kwentwasahlobo - ekuqaleni kwehlobo. May noJuni basebenze kahle. Uma u-transplanting, kubalulekile ukushiya ama-aisles amancane ku-35-50 cm. Uma i-pepper ifinyelela ukuphakama kwe-10-20 cm, iphuzu lokukhula likhonjiwe. Kulokhu, amahlumela kumele ashiywe.
Ukushisa okungcono kakhulu kwepelepele okukhulayo kungama-26-33 ° C. Ngakho-ke, kungcono ukuhlela i-greenhouse encane. Ngokunakekelwa kahle, i-pepper blooms ngokushesha ngemva kokutshala kabusha emhlabathini. Izimbali ziyaqhubeka kuze kube sekupheleni kwehlobo. Esikhundleni sezimbali, izithelo ezincane zakhiwa.
Ukugqoka okuphezulu kanye namanyolo
Ukondla kwenziwa izikhathi ezingu-3-4 zonyaka wonke.
Umquba ofanelekile, uhlanjululwa ngamanzi. Isilinganiso salomanyolo singu-1:10. I-Ash ingasetshenziswa.
Ingilazi yomlotha ixubene nebhakede lamanzi. Ngemixube enjalo yanisela inhlabathi ezungeze isitshalo. Ungavumeli ukuxhumana okuqondile komquba kumuthi ngokwawo kanye nezimpande zawo.
Uma kungenjalo, ukushisa okukhulu kungenzeka futhi isitshalo sizofa. Futhi ukuxuba okukhethekile "Ukuvuselela" kuzosondela ngokuphelele.
Lesi sidakamizwa sithengiswa ezitolo ezikhethekile. Ngokushesha uphatha izitshalo zokucindezeleka futhi ubuyisele ubukhulu obudingekayo.
Ukunisela
Ukuphuza kumele kube njalo futhi kuningi kakhulu. Ukwedlula i-coma yobumba kungabangela ukuba izimbali ziwe, okusho ukunciphisa isivuno. Kodwa ama-waterlogging akhuthaza ukuthuthukiswa kwezimpande ezingadingeki. Ukuphuza okuphelele izikhathi ezingu-2-3 ngesonto. Amanzi asetshenzisiwe ahlukanisiwe. Ungasebenzisi amanzi ngamanzi angcolile.
Shoot processing kanye nokuvuna
Lapho uqhuma amahlumela, ungasusa amaqabunga aphuzi namagatsha angenalutho. Kodwa izitshalo izihlahla akudingekile.
Kubalulekile! Ukuvuthwa okugcwele udinga izinsuku ezingu- 65-95.
Iqoqo lenziwa kuphela kumagilavu. Ukuxhumana ne-pepper kubangela ukushisa nokucasula isikhumba esinzima. Ama-pepper ahlanzekile agcinwa ezimbizeni ezinqolobaneni noma esiqandisini. Uma isisha, ingahle ishiywe kungakapheli izinsuku ezingu-14. I-pepper eyomile igcinwa endaweni emnyama ezitsheni ezivaliwe.
Ukuzala
I-Jalapeno ihlala isikhathi eside. Unenkathi ye-dormancy ebusika yaveza ngokucacile.
Kulesi simo, amahlathi kufanele agcinwe ku-greenhouse noma ekamelweni. Ukushisa okungcono kakhulu ku-15-20 ° C. Ama-températures akufanele avunyelwe ukuba awe ngaphansi kwe-12 ° C.
Ngesikhathi sokukhula, isitshalo sidinga ukushisa ku-23-26 ° C. Ukuzala imbewu okhiqizwa kusukela ngoJanuwari kuya ku-Mashi. Kusukela kuma-pods amahle kakhulu futhi avuthiwe athatha imbewu. Amahora angu-2-3 ayomile emoyeni ovulekile. Ngakho-ke kufanelekile ukutshala nezithombo ezikhulayo.
Zuza kanye nokulimala
I-Pepper inamavithamini amaningi: A, B2, B6, C. Iqukethe amafutha abalulekile emvelo.
I-Pepper iqukethe amaminerali. Isetshenziswa kakhulu ekuphekeni. Izitshalo ezivela ku-"Jalapeno" zinezakhiwo eziwusizo. I-Pepper igqugquzela ukukhula kwezipikili nezinwele.
Kuyasiza kusifo sikashukela, ukuphazamiseka kokulala, nokucindezeleka. "I-Jalapeno" iqukethe izinto ezizuzisa i-alkaloid capsaicin, ehlisa izinga legazi.
Izinto eziwusizo ze-pepper zivikela amangqamuzana omzimba kusuka emathonyeni angaphandle angalungile nazo zonke izinhlobo ze-toxin.
Kubalulekile ukusebenzisa lolu hlobo lwepelepele ngokucophelela nangokwamancane. Uma kungenjalo, ungakwazi ukushisa kakhulu izindonga zesisu. Kusuka ku- "Jalapeno" kufanele inqabe abantu abanezifo ezihlukahlukene zezinso, isisu, isibindi namathumbu. Ukunciphisa ukusetshenziswa kwepelepele kudinga izingane, abesifazane abakhulelwe nabalahlayo.
Izifo nezinambuzane
Ngenxa yokuphuthuma kwesithelo, lesi sitshalo asihambisani nezinambuzane. Lapho zizalisa izitshalo ekhaya, izibungu zesicabucabu zingase zivele. Ihlanzwa ngamanzi, futhi amaqabunga e-pepper asulwa ngopotton emanzi.
I-pepper "Jalapeno" abalimi abanothando ngokulimala okungenakuzithoba. Lesi sitshalo si-thermophilic. Iphendula kahle kumanyolo kanye nomanyolo. Izithelo ziwusizo kakhulu emzimbeni womuntu futhi ziqukethe amavithamini adingekayo.
