I-autumn yayivundile futhi ihanjiswa ukuvuna okucebile kwamapheya? Amalungiselelo adingekayo ngesimo sezithelo ezomisiwe kusuka kwamapheya kanye nezithelo ezomisiwe sezivele zenziwe, kodwa kukhona izithelo eziningi namanje?
Kungenzeka yini ukugcina izithelo ezintsha ekhaya? Yini nokuthi ungagcina kanjani amapheya? Kuze kube nini? Futhi kuyoba yini into ewusizo kubo? Izimpendulo zale mibuzo zilapha.
Ukusetshenziswa kwezithelo
Iphakathi kwe - enye yezinhlobonhlobo eziwusizo kakhulu. Ngokuqukethwe kwekhalori encane kanye namapareyi okuqukethwe ushukela ane-stock enkulu. izakhi kanye namavithamini. Lesi sithelo sidlula okuqukethwe kwevithamini C ngisho nama currants amnyama.
Yidla amapheya amabili amasha ku-esiswini esingenalutho kuzokwenza ukuba ukuphuza kwenhliziyo nokuqeda ukuphazamiseka kwamathumbu. Yingakho ukusetshenziswa kwalesi sithelo esisha kubaluleke kakhulu. Indlela yokugcina amapheya ekhaya?
Ukukhethwa kwezithelo
Mhlawumbe isimo esiyinhloko sokugcina isikhathi eside samapheya yizo zabo ukukhetha ngokucophelela.
Okungaphezulu kakhulu kwenziwa kahle ukugcina isitoreji ekwindla (Forest Beauty, Georges Boucher, Original, Dessert nabanye) nezinhlobo zasebusika zamapheya (Saratovka, Kondratievka, Pass-Krassan, Bere Ardanpon, Cure (William Winter) nabanye).
Amapheya anconywa ukuba asuswe esihlahleni, ngaphezulu i-underripe, ngoba ngesikhathi sokugcina bazoba nesikhathi sokuvuthwa. Ngenxa yalokhu buqili, ngokunciphisa kakhulu ukubola nokusabalalisa kwezithelo.
Isici sesibili okufanele silandele unake - Lokhu kubonakala kwesithelo. Kumele kube ngaphandle kwempawu zokupheka, okuphelele, owomile, kanzima, ngaphandle kwempawu zesifo, ngaphandle kokukhubazeka okuhlukahlukene. Qinisekisa ukuba khona kwe-stem.
Umbuso wesithathu uhlobene ngokuqondile nokuqoqwa kwepeyari. Isimo sezulu kufanele sibe nakanjani eyomile. Uma amaqhwa eqala futhi izinga lokushisa lihla ebusuku -15 ° C, izithelo azifaneleki ukugcina isitoreji esisha.
Izithelo zidinga ukususwa ngokunembile, ngokuqinile ngaphandle kokucindezela. Kudingekile ukuba ufinyelele i-pear ngesandla sakhe, cindezela esihlahleni futhi, uphakamise kancane, uhlukanise negatsha.
Imaphakethe efanelekile
Indlela yokugcina amapheya ebusika ekhaya?
Ibhokisi kumele libe nemigodi yokufinyelela emoyeni, uma lesi simo singanakiwe, ke ukubola amapheya akugwemeki. Izansi nezinhlangothi zesitsha zihlanganiswe nephepha. Amapheya adlulisa ukuphakama noma ohlangothini, ukuze bangathinti.
Ebhokisini elilodwa ubeke amapheya webanga elilodwa. Kubalulekile ukubeka amapheya emabhokisini emigqeni, ngayinye edingekayo iphepha livuliwe, ama-shavings noma utshani obomile. Ungafaki izithelo ezingaphezu kwezingxenye ezimbili.
Abanye balimi bagcina lezi zithelo ngaphandle kwamabhokisi, kuqhubeke ama-racks akhethekile. Kulezi amashalofu, ehlanganiswe nephepha, amapheya afakwa ohlwini olulodwa lwe-stem up.
Ukukhetha indawo
Uphi nokuthi ungagcina kanjani amapheya ekhaya? Isikhala sokugcina salezi zithelo akusilo kakhulu.
I-Cellar noma i-basement kufanele ibe i-disinfected. Ukuze uthole ukungenwa yi-disinfection, ungasebenzisa iseluleko ekufakeni igumbi ngesiphunga sulfure.
Ukwenza lokhu, faka ebhodini le-cellar nge amalahle ashisayo futhi isulfure powder. Iminyango ivaliwe ngokuqinile futhi ngemva kwezinsuku ezingu-2-3 igumbi lingasebenzi nge-disinfected ngokuphelele.
Akufanele kube nomkhondo ezindongeni. isikhutha nesifungi. Kubalulekile ukuqapha ukuhambisana nokushisa nomswakama. Amapheya akufanele agcinwe eduze nezinye imifino.
Amakamelo akhethekile okugcina izithelo: ingaba igumbi lokugcina, i-pantry noma yimuphi igumbi elingenalutho. Izimo zokugcina zifana: ukushisa okuphansi, umswakama ongaphansi kuka-85%, ukuphumula okuhle nokuntuleka kokukhanya. Uma isimo sokugcina kunzima ukusigcwalisa, amabhokisi anamapheya ahlanganiswe ngendwangu emnyama edlula emoyeni kahle.
Kudingeka ukulandelela ngokucophelela isimo sesithelo. Ngokungafani nama-apula, amapheya awagcinwa kahle futhi isikhathi eside.
Isithelo esisodwa esonakele singaphazamisa sonke isivuno. Ngesinye isikhathi kudingeka uhlole amapheya, izithelo ezibolile nezonakele. susa ngokushesha.
Uma ungenalo ikhono lokugcina amapheya emiphongolweni, zama ukukwenza ekhaya lakho.
Emaphandleni edolobheni ukuze kulondolozwe amapereya amasha, ungayisebenzisa ibhaluni. Isimo esiyinhloko ukungabi khona kwamazinga okushisa okungalungile. Ezinyangeni ezimbili kuya kwezintathu, kungenzeka ukuthi ulondoloze izithelo.
Izimo zokugcina: ibhokisi noma isiphi isitsha se-ventilated. Amapheya afakwe ezendatsheni. Izendlalelo ziyathululelwa utshani noma isihlabathi esihlanzekile. Uma kunenkinga ukuthola lezi zinto endaweni yokuhlala emadolobheni, indlela elandelayo ingasetshenziswa.
Ngamaphoyinti aboshwe ngokucophelela ephepheni elincanyana. Kuyinto engathandeki ukusebenzisa iphephandaba, ngoba inkinobho yokunyathelisa ayinobungane. Iphepha lesikhumba noma lesikhumba lizokwenza. Faka ebhokisini elilodwa noma ezimbili izendlalelo. Ungakhohlwa ukuhlola njalo ukutholakala kwezithelo ezifakiwe.
Uma kungekho zonke izindawo ezigcinwe ngenhla, ungagcina inani elincane lamapheya amasha efrijini.
Ama-dry, aqinile futhi amancane amapheya athengiswa ku-0.5 kg isikhwama seplastiki. Yenza ama-punctures amancane ephaketheni lokufaka umoya.
Hlola isithelo njalo. Ngezimpawu ezimbalwa zokulimala udinga ukusebenzisa lonke iphakheji.
Izimo ezizwakalayo
Indlela yokugcina amapheya amasha isikhathi eside? Izimo zokugcina ezihlelekile zamapheya efulethini:
- ukushisa kokugcina;
- ukugcina umswakama.
Ukuze kulondolozwe isikhathi eside isitshalo, kuyadingeka ukuba uqaphele ngokulandela ukuhambisana nokushisa nomswakama wokugcina. Uma amapheya agcinwa ebhodini, khona-ke umbuso wokushisa ufika ku- -1 C, okungukuthi, kuze kube ukushisa okubi.
Uma igcinwe esiqandisini, izinga lokushisa elidingekayo lihlelwe ngaphakathi kusuka ku +1 kuya ku-+5 degrees I-Celsius. Uma kugcinwe emakamelweni akhethekile nezimo ze-cellar kanje:
- Ukushisa kusuka ku -1 kuya ku-0 ° C.
- Umswakama kusuka ku-85 kuya ku-90%.
Isikhathi sokugcina
Ngeshwa, ngisho nazo zonke izindlela zokuthobela umbuso, isikhathi sokugcina samapheya asikhulu kakhulu. Ishalofu esiphezulu impilo yezithelo ngokugcina kahle kusuka ezinyangeni ezimbili kuya kwezingu-4. Ngaphansi kwezimo ezihle, izinhlobo zebusika zingagcinwa kuze ku-Ephreli, zigcinwe ezinomsoco futhi ziphilile.
Kodwa lapha kubalulekile ukucabangela izici eziningi: uhlobo lwezithelo, izinga lokuvuthwa kwesithelo ekuvuneni, lokushisa lokugcina, umswakama ekamelweni. Ngaphakathi ifriji ukulondolozwa kwezithelo ezintsha kuncane kakhulu: kuze kube inyanga eyodwa.
Naphezu kokuthi ukugcina amapheya isikhathi eside kunzima kakhulu, ngokugcina yonke imithetho engenhla, lokhu kungenzeka.
Amapheya agcina izimfanelo ezinomusa nangenzuzo ngisho nangemva kokugcina isikhathi eside. Ngenxa yalesi sizathu, yonke imisebenzi enzima ukuyigcina thola.
Ngaphezu kwalokho, uma ungumnikazi wokuvunwa okukhulu kwamapareyi ngonyaka, unethuba ekupheleni kwebusika ukuze uthole imali ehloniphekile.
Ngoba amapheya ahlale athengiswa kahle futhi izithelo ozithandayo abantu abaningi.
