Abalimi abaningi bavame ukukhula utamatisi abathandwayo kuphela kanye namakhukhamba kubamba lokushisa, kodwa futhi i-pepper. Kulesi siko kunemfuneko ehlukile ye-microclimate eyakhiwe, ngenxa yalokho okuhlangenwe nakho okutholakala kanye kuphela akukwazi ukusetshenziselwa ukukhiqiza isivuno esikhulu sepelepele esikhathini esizayo. Namuhla sizoxoxa ngesinye sezici zokunakekelwa kwezitshalo - ukuphuza i-pepper ebamba lokushisa, thola ukuthi udinge kangakanani ukucwilisa inhlabathi, futhi ukhulume ngezimo ezinhle zokukhula nokuthuthuka kwayo. Thola indlela yokunisela ukuchelela kwezitshalo endaweni yokushisa.
Izimo zokukhuphula uphepele endaweni yokushisa
Ngaphambi kokuqala ingxoxo yokunisela kwe-pepper yaseBulgaria ku-greenhouse polycarbonate, kubalulekile ukukhuluma ngezidingo zesitshalo kumvelo okhulayo.
Ngeke kuthiwe ukuthi i-pepper ixhomeke kuphela ekunkeleni, ngaphezu kwalokho, ngaphezu kokuswakama, kufanele idale izimo ezikhululekile, okungukuthi, ukulungiselela inhlabathi, ukutshala kahle izithombo, ukugcina umoya oshisayo nokushisa kwenhlabathi, njalo ukondla isiko ngamanyolo wamaminerali, ukunikeza ukukhanya okuhle (ilanga noma ukufakelwa), futhi futhi unakekele izingxenye zomhlaba, ukuvikela umhlabathi.
Ukulungiswa kwe-Substrate
Masiqale ngeqiniso lokuthi ungqimba lomhlabathi kufanele okungenani ube ngu-25 cm. Ngesikhathi esifanayo, izitshalo ezifana namakhukhamba, anyanisi, iklabishi kumele zibe yizimbangi zepelepele. Uma kwenzeka ukuthi ikhule kancane ngaphambi kwepelepele, i-substrate kumele ishintshwe, ngoba lezi zitshalo zibhekwa njengababi abandulela i-pepper.
Ukutshala okufanelekile kwepilisi
Okokuqala sakha imibhede eyi-100 cm ububanzi. Phakathi kwemibhede kufanele kube negebe lama-50 cm. Ngakho izitshalo zakho ngeke ziphazamisane, futhi ukuzinakekela kuzokwenza kube lula kakhulu. Kuye ngezinhlobonhlobo / hybrid, ibanga eliphakathi kwezitshalo ezilandelanayo lihluka phakathi kuka-15-35 cm. Uma lezi zinhlobonhlobo zisho ukuthuthukiswa kwengxenye enkulu engenhla, kungcono ukuphumula ngaphezulu, uma isitshalo "singenalutho", bese sihlwanyela izithombo eduze komunye nomunye.
Kubalulekile! Uma uqoqa izithombo, akunakwenzeka ukubhubhisa umhlaba, kungenjalo ukuvumelanisa kwemithi kuzothatha isikhathi eside, yingakho uzothola isivuno kamuva.
Ukushisa
Ngemuva kokukhetha izithombo, izinga lokushisa endaweni yokushisa kumele kube okungenani +25 ˚С. Akufanele kukhohliwe ukuthi le substrate kufanele futhi ifudumele, ngakho-ke kudingeka ududumele uphethiloli 1-2 amasonto ngaphambi kokukhetha pepper. Ngesikhathi sokuqala kwezimbali, izinga lokushisa liphakanyiselwa ku-+30 ˚С, ngenkathi kuqinisekiswa umswakama ophezulu.
Ngokuqondene nokugqoka, awukwazi ukwenza ngaphandle kwabo, ikakhulu uma uhlwanyela uhlamvu olukwazi ukwenza inqwaba yezithelo. I-pepper kunoma yikuphi okudinga "amanzi amaminerali" ngisho nangaphansi kwesimo sokuthi i-substrate ikhule kakhulu futhi kunezinhlobo eziningi ze-humus kuyo. Esikhathini sokuqala, lapho isiko sakha ubungqimba obuhlaza, inani elanele le-nitrogen kufanele lengezwe. Kulesi simo, kudingeka uvale inani elincane lomanyolo, uqhube umquba omncane. Okulandelayo, udinga ukunakekela ukwakheka kwezithelo nokuvuthwa kokuqala, ngakho yenza i-phosphorus. I-Potassium, kanye nezici zokulandelela, kungcono ukwenza imali encane ngemva kokubopha iphepule.
Kubalulekile! Ukugqoka kokuqala kwenziwa ngemuva kwamasonto amathathu emva kokutshala endaweni yokushisa.
Ukukhanyisa
Ngandlela-thile, zonke izitshalo zidinga ukukhanya kwe-photosynthesis, ngakho-ke uma ufuna ukuthola isivuno esihle salesi sitshalo, kuzomele uzinake usuku olude lokukhanya. I-pepper idinga amahora angu-12-14 okukhanyisa kahle, okwesikhathi lapho kutholakala khona ukukhanya okwanele kwesitshalo (umthunzi oyingxenye noma isithunzi asihambisani). Kulesi simo, ukulondoloza ugesi akufanele, ngoba ukukhanyisa yisici esingenakuvinjelwa ngokunikezwa okungeziwe noma umswakama owengeziwe.
Kumele uqaphele ukuthi ilanga lizofudumala ukushisa okungekho umoya, ngakho-ke qaphela izinga lokushisa ngokucophelela ukuze lingabi ngaphezu kuka -35 ° C.
Ukuhlelwa kweGround kanye ne-Garter
Ngokuvamile, izivuno zitshalwe ezindaweni zokugcina izithombo ezikhula ngaphezu kwe-1 m ukuphakama. I-Pepper ine-fragile kunengxenye ephansi, ngakho-ke kubalulekile ukubamba i-garter, kungenjalo isitshalo eside sizovele "siwe" ngaphansi kwesisindo sesithelo. Izitshalo kumele zenziwe zibe iziqu eziningana, ngenkathi zisusa izingane zokutholwa kanye namahlumela angadingekile. Kumele futhi kufinyelele iziqongo zamahlumela ukulawula ukukhula.
Ukuvikelwa komhlabathi
I-Pepper ine-rhizome engenokonakala, ngakho-ke akunakwenzeka ukuba ukhululeke njalo. Kulesi simo, ukuchelela kuyakha i-crust, ngenxa yokuthi inhlabathi ye-aeration incishisiwe. Ngenxa yalokho, lesi sitshalo singakwazi ukuyeka ukukhula futhi ngeke uthole isivuno, noma sizobe sincane kakhulu. Ukuze ukwazi ukuxazulula le nkinga, kufanele uxoxe ngokutshala nge-sawdust, utshani, u-humus owomile noma utshani obunamanzi (hhayi ukhula olukhula ukhula). Ngakho uvikela inhlabathi ekushiseni, igcine umswakama kuwo, futhi ivimbele ukwakhiwa kwe-crust.
Njengoba isivuno sincike emswakalweni womoya kanye ne-substrate, khona-ke sizokutshela kabanzi mayelana nokuthi ungayisebenzisa kanjani kahle i-pepper endaweni yokushisa e-polycarbonate.
Uyazi? Ngasekuqaleni kwekhulu le-11, amakholi ase Italy basebenzisa uhlelo lokulinganisa amanzi. Imitha yamanzi kwakuyimbobo enezindawo ezingama-290 square metres. cm, lapho amanzi adluliselwa khona ngaphansi kwengcindezi (0.1 m). Ngomzuzu wamaminithi angu-2.12 amanzi ageleza emitha yamanzi.
Zingaphi ukugeza?
Manje sibheke ekuxoxweni kwe-pepper yokunisela endaweni yokushisa ephezulu ye-polycarbonate, okungukuthi, ukuthi imibhede kufanele isetshenziswe kangaki.
Kubalulekile ukugcoba inhlabathi njalo ngezinsuku ezingu-5-7, kuye ngokuthi izinga lokushisa lomoya lishisa yini, kanye nenani lamahora lapho i-pepper ekhanyiswa khona ilanga, njengoba lokhu kwandisa ukukhuphuka komswakama.
Ngokuba izithombo kukhona evamile. Ngokusho kwakhe, izitshalo ezincane ze-pepper ngaphambi kokukhipha kumele zichelelwe kanye njalo ezinsukwini ezimbili. Emva kokufakelwa isitshalo, zonke izitshalo ziphuziswa kakhulu, bese zidluliselwa ohlelweni lokunisela izitshalo ezindala (njalo ezinsukwini ezingu-5-7).
Ukunisela kuyenziwa ngamanzi afudumele kakhulu futhi ngaphansi kwezimpande. Ngaphezu kokunisela, kuyadingeka ukuvuselela umoya. Ukuze wenze lokhu, nsuku zonke noma kanye njalo ezinsukwini ezimbili, uchithe ithrekhi ngamanzi, noma uchithe amanzi ezindongeni zokushisa. Nge-mass fruiting, ukuchelela kufanele kumiswe okwesikhashana. Ngakho uzokwandisa inani lezimbali kupelepele.
Amazinga omsebenzi
Ukuphuza i-pepper endaweni yokushisa emva kokutshala kwenziwa ngokulandela imiyalo, ngoba kudingeka sidle ngamanzi amaningi njengoba kudingeka isivuno.
Uma ukunyuka kwenhlabathi okuyiyokwenziwa, khona-ke ama-500 ml amanzi afudumele afudled kufanele athulwe ngaphansi kwe-bush 1. Ngesikhathi esifanayo, umkhuba uhambelana ne-substrate ecebile ngama-microelements nama-humus.
Ngokuba inhlabathi engenamhlabathi enomhlabathi ineyakho "izindinganiso" zokunisela. I-Pepper ku-substrate enjalo idinga umswakama owengeziwe, ngoba inhlabathi enesihlabathi ayigcini amanzi. Kuzodingeka wenze ilitha elilodwa kwisitshalo ngasinye. Umswakama womhlabathi kufanele ube okungenani u-70%, futhi umoya - cishe u-60%. Endabeni lapho uchelela pepper okuzenzakalelayo, Kudingekile ukuthi usebenzise amanzi angaphansi kuka-10-15% wokunisela isikwele ngasinye, njengoba izinhlelo ezizenzakalelayo zibalwa ngokunembile izinga lesicelo ngaphandle kwamaphutha.
Iyini inhlabathi eyingozi engaphezu kwesikhumba?
Ngenhla, sikhulume ukuthi i-pepper yesiBulgaria kufanele isetshenziswe kaningi kangakanani ekushiseni okushisa, kodwa kungenzeka ukuthi ukuxoxa ngamanzi kanye nemiphumela yezenzo ezinjalo kufanele kuxoxwe ngazo.
Uma uphuza amanzi kaningi, khona-ke kuzobangela ukuba i-fungus ikhule, okuzoholela ezifweni ezifayo. Lena yinkinga enkulu kakhulu ezindaweni zokubamba ukushisa, ngoba i-fungus ingasuswa kuphela lapho umswakama wehle omoya wehla, kodwa lokhu akunakwenziwa ezindaweni zokugcina izithombo, ngoba kunomthelela omubi hhayi kuphela ku-fungus, kodwa nakumasiko ngokwawo.
Kubalulekile! I-fungus ingabonakala engilazi ye-greenhouse, lapho kufanele isuswe ngokushesha. Izinhlayiyana zezinambuzane ezinjalo ziyingozi hhayi izitshalo kuphela, kodwa nabantu.
Kubalulekile ukunamathela ngokuqinile emithethweni yokunisela kanye nokuvuselela ukungenisa umswakama emhlabathini, kucabangela ikhwalithi yamanzi ngokwawo. Ngakho-ke, uma uphuza amanzi ngamasiko, ubeka engozini "yokuqandisa" izimpande. Lokhu kuzobandakanya ukukhula okunamandla nokuthuthukiswa kwepelepele, ngoba isiko sizocabanga ukuthi lezi zimo azikho kahle, ngakho-ke akunakwenzeka ukwakha i-ovary. Ngenxa yalesi sizathu, ungayinaki imiyalelo yethu futhi qiniseka ukuthi uhlola izinga lokushisa kwamanzi ngaphambi kokuchelela.
Imithetho eyisisekelo kanye nezindlela zokunisela endaweni yokushisa
Kusuke kudingeke ukuthi upelepele amanzi ngokuqinile ngaphansi kwempande, ke izindlela eziningi zokuchelela ngokushesha zanyamalala. Ngenxa yalesi sizathu, ngezansi sizoxoxa ngezinketho ezithandwa kakhulu futhi ezisebenzayo zokuphuza pepper endaweni yokushisa.
Funda kabanzi mayelana nendlela yokusebenzisa uhlelo lokudonsa
Umqulu
Ukunisela kwamanzi I-pepper esitsheni esibamba ukushisa kufanelekile ezindaweni ezincane, futhi isetshenziswe emva kokufakelwa kabusha. Lolu khetho luhlanganisa ukusetshenziswa kwamathini amanzi amaningi, i-hose, amathangi amanzi, njll. Le ndlela ikuvumela ukuba ulawule kancane kancane isimo futhi uqiniseke ukuthi umswakama awuwa phezu kwezitshalo, kodwa ukusetshenziswa kwamanzi kanye nomswakama we-substrate cishe akunakwenzeka ukulawula.
Ukunisela kwamanzi akukwazi ukubizwa ngokuthi ngempumelelo ngoba akulondolozi amanzi, kuthatha isikhathi esiningi nomzamo. Futhi, ngeke ukwazi ukulawula inani eliqondile lomswakama olwenziwe ngamamitha ayi-square, ikakhulukazi uma usebenzisa i-hose. Emhlabathini ovulekile, le ndlela ingasetshenziswa ngoba amanzi aqhuma ngokushesha, futhi izinhlobo ezikhulile ensimini, "zingenangqondo".
Uyazi? Ijusi ikhiqizwa kusuka e-sweet pepper, ewusizo kakhulu kubantu abanesifo sikashukela.
Okungukuthi, singaphetha ngokuthi ukuphuza amanzi akusebenzi kahle ezimweni zokushisa futhi kungasetshenziswa kuphela ngabalimi abanolwazi abangakwazi ukubala ngokunembile izinga lokusetshenziswa kwamanzi kwisitshalo ngasinye.
Imishini
Ukunisela ngamanzi Yisimiso sezinhlayiyana zezinhlamvu ezihlukahlukene nezakhiwo, ezixhunywe kwisitshalo ngasinye. Ngesikhathi esifanayo, ukuchelela akulona okuzenzakalelayo, ngakho-ke umuntu kufanele alawule amanzi, kanye nokucindezela kwawo.
Ukunisela ngamanzi kuncike ekutheni kube khona ukuphuza okubalulekile ukuthi awudingi ukuhamba nxazonke zezitshalo ngebhasi / ibhakede uphuza. Uhlelo lwepayipi olubekwe ludinga kuphela ukuvula amanzi, emva kwalokho wona ngokwabo azonikeza uketshezi kulitshalo ngasinye ngokwehlukana. Lolu hlelo lukuvumela ukuba unisele umpela ngamunye ngaphansi komsuka, ukhiphe ingress yomswakama emaqabunga.
Futhi ukuchelela okuyimishini kuvumela ukunciphisa ukusetshenziswa kwamanzi futhi, nokuba nesisindo sokulinganisa, ukulawula inani lemali esethulisiwe.
Ukuphazamiseka kulokhu kuyimali yesistimu yonke, kodwa ngesikhathi esifanayo, lokhu kunisela kukuvumela ukuba ugweme umswakama engxenyeni engenhla yepilisi, ukunciphisa amathuba okuthola isifo sofungal nokulahlekelwa yingxenye enkulu yesitshalo.
Kubalulekile! Ukunisela kwamanzi kudinga ithangi elishisayo ukuze amanzi afudumele agijimele ohlelweni lokunisela.
I-Automatic futhi i-othomathikhi
Ukunisela okuzenzakalelayo uhlelo lokuguqula amapayipi, okuxhunywe kudivayisi ekhethekile, hhayi kuphela ukulawula isilinganiso samanzi amanzi, kodwa futhi nokuthola izibonakaliso ezivela ezinjenjini zomoya umswakama, emva kwalokho ukuchelela kuvulwe noma kuvaliwe. Uhlelo olunjalo lusebenza ngaphandle kokungenelela komuntu, kepha kudinga ukulungiswa kokuqala nokwakhiwa kwesimo lapho uhlelo luzokwazi khona ukuthi amanzi angakanani nokuthi ngasiphi isikhathi okudingeka uwenze.
Eqinisweni, sinekhompyutha elula, ekwazi ukulawula ukuchelela, ukuqhuba ngokulandela uhlelo oluhleliwe.
Uhlelo lwesimiso-othomathikhi ihluke ekubeni khona okuzenzakalelayo kwendima yabantu. Uma i-automatics ingakwazi ukwenza amanzi ngokuzenzekelayo, uhlelo oluthile oluzenzakalelayo ludinga ukubamba iqhaza komuntu. Isibonelo sesistimu encane-othomathikhi yisistimu yombhobho, ehlangene nesikhatsi sokunisela ukushisa. Umuntu ufika futhi usethe isikhathi esithile sokuchelela esimeni somshini, emva kwalokho idivayisi ivula ama-valve futhi igijima amanzi ngamapayipi. Ngokushesha nje isikhathi sesiphelile, indlela elula kakhulu isebenza kanye nokuyeka kokunisela.
Izindlela ezizenzekelayo zisebenza kangcono ezindaweni ezikude lapho kunezinhlobonhlobo ezifuna kakhulu / izibambiso ze-pepper ezikhula, ezingeke zibekezelele ukungabi khona kwamanzi. I-Semiautomatic isetshenziselwa izithombo zokugcina ezisezindlini zokuhlala, ezingatholakala ngaphandle kokuchitha isikhathi esiningi.
Kuhlangene
Inguqulo ehlanganisiwe Yisistimu, ingxenye yayo elawulwa ngumuntu, kanti enye ingxenye iyisistimu ezenzakalelayo.
Lolu khetho lunengqondo ezimweni ezilandelayo:
- ukuphuma kwamandla (kuvumela izitshalo zokunisela lapho i-othomathikhi ivaliwe);
- lapho izinhlobo ezihlukahlukene ze-pepper zikhula endaweni yokushisa, noma ezinye izitshalo zitshalwe eduze kwepelepele (izinhlelo zokuzenzekelayo azinikezi ithuba lokubeka izimo ezimbili zezinhlobo ezahlukene / izitshalo);
- lapho ingcindezi ibuthakathaka kakhulu futhi ukuzenzekelayo akuvuli ama-valve wokuqala kwamanzi ngokusebenzisa uhlelo.
Funda futhi ukuthi ungakhula kanjani ama-eggplants, beet, zucchini, utamatisi, ukhukhamba endaweni yokushisa
Amaphutha aseJusten lapho ephuza pepper endaweni yokushisa
Ekupheleni kwesihloko sizoxoxa ngamaphutha ajwayelekile aholela ekutsheni ukubola, noma ekuvuneni okuncane.
Iphutha lokuqala - ukusetshenziswa kwamapayipi angaphansi. Kumele kuqondwe ukuthi noma iyiphi indlela yokunisela kufanele ihlangabezane nokucindezelwa kwamanzi futhi ihlale ihlala njalo. Ngenxa yalesi sizathu, amapayipi amancane okunisela angasetshenziswa. Kungcono ukunikeza okuthandayo emipayipi epulasitiki eqinile, ikakhulu uma kwenzeka ukwakhiwa kwesakhiwo esiyinhloko sesistimu yokunisela.
Iphutha lesibini - ukukhulula inhlabathi. Ngenhla, sabhala ukuthi inhlabathi kufanele igcwale umoya-mpilo. Uma ungabeki umbhedeli, qiniseka ukuthi ukhulula i-substrate ngemuva kokunisela ngamunye. Ngesikhathi esifanayo sebenzisa ukukhululeka ngokucophelela ngangokunokwenzeka ukuze ungalimazi i-rhizome.
Iphutha lesithathu - ukuchelela ngokweqile ngesikhathi sokuqhakaza. Uma i-pepper iqala ukuqhakaza kakhulu, izinga lokuswakama kufanele linciphise kakhulu, ngaphandle kwalokho ama-stalks azoba khona, futhi uzolahlekelwa yingxenye yesilwane yesitshalo.
Iphutha lesine - ngokweqile kwe-nitrogen. Ngesikhathi sezimbali, lesi sitshalo asidingi i-nitrogen, ngoba ingxenye engenhla isivele isakhiwe, kodwa i-potassium ne-phosphorus iyadingeka ngobuningi. Uma uwedlula nge nitrogen, i-pepper ngeke ikwazi ukukhipha i-potassium emhlabathini (ngenxa yokuthi i-nitrogen ivimbela ukungena kwe-potassium), ngenxa yokuthi izimbali azikwenzeki nhlobo. Ngakho-ke, yenza kube lula ukusetshenziswa kwe-nitrogen fertilizer futhi unciphise umthamo ngesikhathi.
Iphutha lesine - eliphezulu kakhulu lokushisa. Uma izinga lokushisa elitheni lokushisa libekwe ngaphezulu +35 С, khona-ke ama-inflorescences aqala ukuwa massively, ngoba isiko asifani nokushisa okukhulu. Futhi, izinga lokushisa eliphezulu liyanciphisa umswakama, okuyinto ethinta kabi isivuno.
Uyazi? Ukusetshenziswa kwepelepele yaseBulgaria kuholela ekukhululweni egazini lama-endorphin, okuvame ukubizwa ngokuthi "ama-hormone enjabulo."
Lokhu kuphetha ingxoxo ngokuthi ingabe ama-pepper kufanele aphuze kaningi kangakanani esitheni sokushisa ngesikhathi sokuvuthwa, ukuvuna noma ukukhipha izithombo. Sebenzisa imiyalo yethu futhi uzothola isivuno esikhulu sepelepele.
