Abalimi abaningi bakhula igalikhi endaweni yabo, futhi lapho kufika isikhathi sokuvuna, umbuzo uvela mayelana nokugcinwa kwawo. Esihlokweni sethu sizochaza ukuthi singagcina kanjani igalikhi ebusika ekhaya ukuze lingasomile, cabanga ngezindlela ezihlukahlukene zokulondoloza.
Ukuvuna
Ukuvuna ukuvuna ebusika kufanele kwenziwe ngesikhathi esithile. Isibonakaliso esicacile sokuthi imifino isilungele ukuvunwa kubonakala sengathi i-yellowness emaqabungeni nasezindaweni zokuhlala eziqongweni. Cishe isikhathi sokuvuna i-garlic entwasahlobo iwela engxenyeni yesibili ka-Agasti.
Kubalulekile! I-garlic yasebusika ayinconywa ukugcina isitoreji, njengoba izohlahloka ngokushesha. Uma uhlela ukugcina ama-bulb isikhathi eside, khetha kuphela lezo ezihloselwe lezi zihlukahlukene.
Ukulungela ukuvuna igalikhi yasebusika kuboniswa ukubonakala kwemifantu encane ku-wrapper kuma-inflorescences. Izikali ezimboza ama-bulb ziba mncane futhi zome. Cishe isikhathi sokuqoqa siwela ekupheleni kukaJulayi.
Ukuze unqume izinga lokuvuthwa kwemifino, udinga ukuhlola izikali zokumboza. Uma ziyinkimbinkimbi futhi zihlala njalo, ungakwazi ukuvuna. Usuku olufudumele nolomile lungcono kule nqubo. Ukuvuna imifino kunconywa ukuba kwenziwe ngokushesha futhi ngendlela esifike ngesikhathi. Uma ukuvuna kwenziwa ngemuva kwesikhathi, ngeke kube yindlela engcono kakhulu yokuthinta ikhwalithi yesitshalo:
- Ukuqhekeka kwezikali zokumboza kuzoqala;
- U-anyanisi uzoqala ukuhlukaniswa ngama-clove;
- izimpande ezintsha zizoqala ukubonakala ngezansi, okuzoholela ekuqothulweni kwama-amp;
- Lezi anyanisi azikhuthazwa ukuthi zigcinwe, ngoba ngeke zikwazi ukulala isikhathi eside.
Isitoreji segalikhi ebusika ekhaya sandulelwe ukuhlanza kwayo, okumele kwenziwe ngokuhambisana nemithetho ethile.
Ukuze wenze lokhu uzodinga ifosholo noma iforkfork. Ngosizo lwabo, kudingekile ukuphazamisa ama-bulb, ukuwaqoqa nokuwasabalalisa ukuze ukomiswe okulandelayo. Ukuvuna kufanele kwenziwe ngokucophelela ukuze kungalimazi ama-thuluzi ngethuluzi. Izwe nemifino kufanele isuswe ngesandla.
Uyazi? Inhloko enkulu kunazo zonke zikagalikhi yakhuliswa eCalifornia nguRobert Kerpatrick ngo-1985. Isisindo sakhe sasingu-1.19 kg.
Ukuze ukomise, kufanele ukhethe izinsuku ezifudumele bese usomisa isitshalo izinsuku ezingu-3-5. Uma kusetshenziswe imvula kule nkathi, kubalulekile ukubeka isivuno ekamelweni elivuthiwe kahle (i-attic, i-veranda).Ngosuku angashiywa ngalo elangeni, futhi ebusuku kunconywa ukuba udlulisele ekamelweni elifudumele.
Thola izindlela ezinhle zokuvuna ugarlic ebusika.
Kuyadingeka ukuthi usule ama-bulb kanye neziqongonga - akufanele usiqede. Lokhu kuzoba ukugeleza kwezakhi ezivela emaqabunga abe ngibhubhu, okuzokwenza isithinte nesisindo semifino.
Ngemuva kokumiswa ngokuphelele, kubalulekile ukusika izimpande, kusale 2-3 mm, futhi ususe stem. Ngemuva kwalokhu, kubalulekile ukuhlunga ama-bulb bese uwahlela ezinqabeni ezikhethiwe. 
Izimo zokugcina ezihamba phambili
Ngaphambi kokuba sikutshele ukuthi uzogcina kuphi i-garlic, siphakamisa ukuthi uzijwayele ngezimo ezidingekayo zokubekwa kwayo.
Khetha indawo emnyama yokugcina. Ungashiya isitshalo emiphongolweni, esiqandisini noma ebhalini.
Kubalulekile ukuqinisekisa izimo ezilandelayo:
- Umswakama Ukuze kugcinwe, amakamelo anomswakama ophezulu awafanelekile - lokhu kuzoholela ekuboleni. Umswakama ophansi nawo awuhambisani - i-bulb isomile nje. Isibalo esihle kufanele sibe ngu-70-80%.
- Ukungena emoyeni. Lapho ugcina lesi sitshalo ngaphandle kokupakisha, umoya owedlulele uzomenza uqome, i-microflora eyingozi izokhula. Kunconywa ukwehlukanisa ugarlic zibe izingxenye zika 300-500 g, kufakwa emabhokisini amakhadibhodi, iziqukathi zeplastiki, amabhokisi enkuni, amabhokisi.
- Ukushisa Kungcono ukhethe amakamelo anezinga lokushisa eliphansi. Kodwa-ke, lesi sitshalo asibekezelelanga, ngakho-ke akufanele ukhiphe. Ukushisa okungcono kakhulu ku-2-5 ° C.
Indlela yokulondoloza igalikhi
Kulesi sigaba, sichaza indlela yokulondoloza igalikhi kuze kube sehlobo entwasahlobo ngezindlela ezahlukene.
Ku-pigtails
Le ndlela iyindlela ethandwa kakhulu, ngoba ayidingi amaphakheji engeziwe. Futhi, "ama-garlic braids" angaba umhlobiso wokuqala wekhishi. Ukuze ubophe i-braid, udinga ukuthatha i-twine evamile futhi ubeke izitshalo zezitshalo kuwo. Uma usisika, shiya cishe ngo-15 cm. 
Emabhange
Ukuze wenze lokhu, cwilisa ngokucophelela ugarlikhi. Imifucumfucu kufanele ibe emlilweni, bese uhlakaza amakhanda emazinyo. Lokhu kufanele kwenziwe ngokucophelela ukuze ungashiyi umonakalo ku-casing, futhi ungaphuthelwa igalikhi egulayo noma engenakusetshenziswa. 
Kubalulekile! Ukugcoba ugarlic kungagcinwa okungaphezu kwezinyanga ezimbili. Ngemuva kwalokho lokho kuyaphanga futhi akuhambisani nokusetshenziswa kokudla.
Ngemuva kwalokho, amazinyo kumele asomiswe izinsuku ezingu-7, ufake imbiza engamamitha amathathu. Musa ukumboza ngesembozo - shiya isitsha endaweni eyomile, efudumele.
Efrijini
Ngalendlela, kungcono ukugcina i-garlic yasebusika, ngoba ngeke ibekezelele ubusika egumbini elimnyama. Kunezindlela eziningi zokugcina:
- Ebhange. Le ndlela ifaneleka emincane yemifino. Kudingeka ukuhlanza amazinyo, uwafake embizeni, uvale isembozo bese uthumela esiqandisini.
- Ku-vacuum. Kubalulekile ukuhlanza ama-clove bese uwafaka esitsheni sepulasitiki, bese uvula umoya bese udala isikhala. Kuleli phakheji, lesi sitshalo sizozizwa kahle eshalofini elingezansi lesiqandisini.
Isitoreji se-cold is convenient, kodwa, ngeshwa, asifanele isivuno esikhulu.
Ezitokisini
Ugogo bethu basebenzise le ndlela - bafaka imifino emasongweni e-kapron bayifaka ezindongeni. Ngenxa yobulula bayo, le ndlela isasebenza. 
Kungenzeka ube nesithakazelo sokufunda ukuthi kungakanani nokuthi kungcono ukugcina ukhukhamba, izaqathe, amathanga, anyanisi, utamatisi, ama-apula ebusika.
Ngosawoti
Isimiso sokugcina usawoti "ukuwugoqa" ngangokunokwenzeka. Ungabeka amakhanda ebhokisini enezimbobo, futhi uthele izendlawo ngosawoti, ungaxuba ugarliki ngosawoti bese ubeka zonke izimbiza ezinamanzi. Kubalulekile ukunamathela ekubuseni - kufanele kube nohlaka olulodwa olukhulu lwesitimu, cishe u-3 cm. 
Ground
Lena enye indlela evamile yokugcina kahle igalikhi ekhaya ekhaya ebusika. Ingasetshenziswa uma kwenzeka izinhloko ziqala ukuwohloka.
Kubalulekile ukukhetha amazinyo amahle, kanti labo ababhubhisayo kufanele baphonswe ngaphandle. Khona-ke kufanele uhlaziye ugarlikhi bese uyidlulisa ngokusebenzisa i-grinder yenyama. Kunconywa ukuba usebenzise kancane usawoti ingxube bese uyifaka ezimbizeni. Ngemva kwalokho, zimbozwe ngamabhodlela futhi zithunyelwa esiqandisini. 
Emhlabathini
Ngalendlela, udinga ukukhetha okuphakathi, ama-enempilo, okumele agcwaliswe esikhwameni esikhwameni (okungaphezu kuka-1 kg). Khona-ke umgodi ugobile, ukujula kwawo okungaba ngu-50 cm.
Uyazi? Idolobha laseMelika laseChicago labizwa ngelokuhlonipha lesi sitshalo - ekuhunyushweni oluvela olimini lwesiNdiya, lisho "igalikhi yasendle".
Iphakheji kumele ihlanganiswe ephephandabeni ngeziqephu eziningana futhi igobile. Namathela induku kule ndawo ukuthola lapho ungcwatshe khona ugarlic. Gweba amasheya hhayi ngaphambi kwentwasahlobo.
Izinkinga zesitoreji
Phakathi nesitoreji segaliki, ubunzima obulandelayo bungenzeka:
- Ukumisa ama-bulb. Inqubo yokukhuphuka komswakama ngokuvamile iholela ekutheni ama-bulb aqala ukoma. Ukuvimbela lokhu, bavame ukusebenzisa ukuxuba. Le ndlela ihlanganisa ukuncibilikisa i-wax, futhi izinhloko zikagalikhi zizofakwa kulo. Iparafini ikhuni futhi idale ungqimba oluvikelayo olwenza ukuba umswakama ungabi khona. Ngaphansi kwephafini, i-carbon dioxide iqoqelelwe ngokugcwele, okwenza kube nokufa kwamagciwane ezinobungozi.
- Isibungu Phakathi nesitoreji, ama-bulbu angase agubungulwe ngesikhunta esiluhlaza noma isikhunta sokubola. Ngokuvamile, lezi zikhunta zithinta igalikhi nge anyanisi elimele noma efriziwe. Ukuxazulula le nkinga, kuyadingeka emva kokuvuna ukuze usule ngokucophelela i-garlic elangeni. Ithola ukulwa nezifo.
- Ukuhluma. Ukuze ama-albhamu angaqhumeki, kubalulekile ukuwashisa egesi. Le nqubo izovumela i-garlic yesikhathi eside esitolo.
Ngemva kokufunda isihloko sethu, ufunde ukuthi ungagcina kanjani i-garlic ehlutshiwe, futhi manje ungakhetha noma iyiphi indlela yokugcina ama-ebusi ebusika.
