Ƙaddamar da balaga zucchini da lokacin girbi

Ana ba da shawarar tattara zucchini daga gadaje a cikin lokaci mai dacewa, saboda wannan yana ba da damar ba kawai don hana overripe ba, har ma don haɓaka yawan aiki, ƙara lokacin ajiya a cikin kaka da hunturu. Lokacin girbi ya dogara da dalilai daban-daban – yanki, iri-iri, matakin girma, manufar amfani.

Yadda za a gane cewa zucchini ne cikakke?

Gogaggen lambu sauƙi ƙayyade matakin balaga zucchini. Akwai manyan hanyoyi guda biyu don wannan:

• Kallon gani. A hankali duba kayan lambu – kula da inuwa, tsari da girman.
• dabara. Tabbatar jin ‘ya’yan itacen don tantance taurin kwas ɗin kuma danna shi don sauti mara kyau.

Hanya ta farko ta dace idan mai lambu ya san alamun waje da halaye na iri-iri, har ma mafari zai iya amfani da na biyu.

Matsayin girma ya shafi manufar yin amfani da zucchini – idan ana buƙatar su don dafa abinci, za ku iya ɗaukar su a lokacin ƙuruciya. Ana buƙatar cikakken balaga a cikin waɗannan lokuta:

• don ciyar da dabbobi (matakin da ya fi girma yana da karɓa);
• na tsaba;
• don ajiya na dogon lokaci;
• domin kiyayewa.

Cikakken zucchini yana da halaye masu zuwa:

• inuwa mai wadata tare da dukan tsawon kayan lambu;
• zucchini tsawon – daga 15 zuwa 25 cm;
• stalk – mai wuya (itace) da duhu;
• ‘ya’yan itacen yana da ƙarfi don taɓawa;
• a cikin bayyanar – dan kadan mai sheki;
• idan kun danna saman ƙasa, sautin murɗaɗi zai bayyana;
• bawon yana da kauri;
• idan kun yanke, zaruruwan da ke cikin ainihin su zama bayyane;
• ɓangaren litattafan almara yana da taushi da taushi;
• tsaba suna da harsashi mai yawa.

Idan kun ci gaba da zucchini a cikin lambun na dogon lokaci, fatar jikinsu ya zama katako, har ya zama matsala don yanke kayan lambu. A lokaci guda, juiciness da taushi na ɓangaren litattafan almara sun ɓace.

Ta yaya iri-iri ke shafar lokacin girbi?

Don ajiya na hunturu na zucchini, zaɓi nau’ikan da ke da inganci mai kyau, kuma don kada su rasa ƙimar abinci mai gina jiki da dandano. Sabili da haka, zaɓin iri-iri yana da tasiri kai tsaye akan rayuwar rayuwar samfurin na dogon lokaci.

Don waɗannan dalilai, mafi kyawun zaɓi shine nau’in ripening iri-iri, lokacin ripening wanda shine kwanaki 60 zuwa 80. Shahararrun jinsin da suka fi shahara kuma sune F1 Festival, Arlik hybrid, F1 Kankana. Rayuwar tanadi kusan watanni 9 ne.

Fasalolin wasu nau’ikan:

• Iri na tsakiyar kaka. Hakanan ana iya shuka su don adana dogon lokaci. Suna girma a cikin kwanaki 45-60, kuma ana adana su har zuwa Fabrairu. Iri – Gribovsky, Kofin Golden, Kuand.
• Farko iri-iri. Lokacin ripening ya zo a cikin kwanaki 35-45, lokacin ajiya shine matsakaicin watanni 4. Ba su dace da ajiyar hunturu ba. Shahararrun nau’ikan sune Kavili F1, Iskander, Tsukesha, Aeronaut.

Ko da kuwa iri-iri, la’akari da burin – idan an yi aikin noman a matsayin amfanin gona, kada ku kwashe ‘ya’yan itatuwa har sai sun sami matsakaicin matsakaici. Idan don dafa abinci da kiyayewa, girbi a cikin yanayin da ba shi da kyau yana da karɓa. Idan don ajiya – a cikin fasaha na fasaha.

Lokacin tsaftacewa

Idan ba zai yiwu a jira lokacin girbi ba, jin kyauta don ɗaukar zucchini daga gadaje, saboda suna iya girma a lokacin ajiya. Idan kayan lambu sun cika cikakke, bayan lokaci naman su zai zama sako-sako.

Masana ba su ba da shawarar jiran babban haɓakar zucchini ba, kuma saboda dalilin da ya sa abubuwa masu girma suna jawo ruwan ‘ya’yan itace daga shuka, don haka sabbin matasa ba za su iya samarwa ba, kuma ovaries kawai sun faɗi.

Cikakkun zucchini

Cikakken balagagge na zucchini yana faruwa a lokacin lokacin da masana’anta suka nuna akan kunshin tare da tsaba, saboda wannan ya dogara da cultivar da takamaiman nau’in kayan lambu. An ƙayyade kalmar a matakin mutum ɗaya, bisa ga hanyar gani da tactile don ƙayyade balagagge.

matasa zucchini

Ana ɗaukar zucchini matasa lokacin da tsayinsu bai wuce 15 cm ba, dangane da iri-iri. Matsakaicin nisa shine 8 cm, lokacin bayan fure yana daga kwanaki 15 zuwa 20. Yana da sauƙin gane su – m da m ɓawon burodi, haske inuwa na fata.

Yaushe girbi ya danganta da yankin?

Tabbatar yin la’akari da yankin girma na amfanin gona. Alal misali, a cikin yanayin sanyi, lokacin girma yana ƙaruwa da kwanaki da yawa. Duk da haka, akwai matsakaicin ƙimar girbi don zucchini, dangane da yanki kuma bisa ga iri-iri (da farko, daga baya):

• Yankin Moscow, layin tsakiya – daga Yuni 20 zuwa Satumba 20-25;
• yankunan kudu – daga Mayu 20 zuwa Agusta 10;
• Siberiya da Ural – daga Yuli 10 zuwa Agusta 30.

Ka guji sanyin farko. In ba haka ba, kayan lambu ba za su iya adana na dogon lokaci ba kuma za su rasa dandano.

Kalanda wata

Yawancin lambu masu son suna mai da hankali kan girbi bisa kalandar wata. Kowace shekara, kwanakin da suka dace suna canzawa, amma akwai wata doka mai mahimmanci – tattara zucchini don ajiya kawai a kan wata mai raguwa, lokacin da duniya ta kasance 3/4 daga sabon wata.

Don dafa abinci, tattara akan cikakken wata ko girma.

Dokokin tattarawa

An haramta shi sosai don ɗaukar zucchini tare da ƙungiyoyi masu kaifi daga daji, kamar yadda koren taro da tsarin tushen ya lalace, wanda shine dalilin da ya sa ba a kafa sabon ovary ba. Tsaya ga waɗannan ƙa’idodi masu sauƙi:

• yi amfani da wuka mai kaifi don tarawa;
• yanke kara don kada a sami wuraren tsage;
• tsayi mai tsayi – daga 4 zuwa 5 cm;
• yanayin bushewa ne kawai;
• lokacin safiya ne.

Nan da nan bayan girbi, yada ‘ya’yan itatuwa a kan kowane wuri mai tsabta don bushewa. Idan wannan daki ne, samar da iska. Cire datti tare da bushe bushe, kada ku wanke zucchini da ruwa.

Yadda ake tattara tsaba a gida?

Nan da nan bayan ɗaukar zucchini, canja wurin kayan lambu zuwa ɗakin kuma ajiye a can na kimanin kwanaki 30. Wannan lokaci ya zama dole don cikakken ripening na dasa kayan. Na gaba, yi wannan:

1. Yanke ‘ya’yan itacen zuwa guda 2 tsawon tsayi.
2. A hankali cire sashin jini tare da mahaifa.
3. Yi aikin fermentation, wanda ya cika tsaba da ruwa don sa’o’i 24-48.
4. Rarrabe zaruruwan da, bayan jiƙa, fara tashi zuwa saman ruwa.
5. Kurkura hatsi tare da ruwa mai tsabta, yada a kan zane kuma bushe.

Idan cututtuka ko kwari sun ɗan shafa al’adar, tabbatar da sanya kayan dasa a cikin ruwan hoda mai ruwan hoda mai haske na potassium permanganate na mintuna 30-40, sannan ku sake bushewa.

Siffofin ajiyar amfanin gona

Don kiyaye amfanin gona har tsawon lokacin da zai yiwu, tabbatar da bin manyan ka’idoji da ka’idoji don adana zucchini:

• mafi girman zafin jiki – daga 0 zuwa + 5-7ºC;
• zafi – daga 80 zuwa 85%;
• haskakawa – cikakken duhu;
• zane-zane – ya kamata ya kasance ba ya nan, amma shaka dakin;
• unguwa – an cire shi, tun da zucchini yana shan wasu wari, amma ya halatta a adana kusa da squash da zucchini.

Tari ‘ya’yan itacen don kada su taɓa juna, ko kunsa kowannensu da takarda.

Abin da kuma inda za a adana:

• Akwatunan katako. Ana sanya bambaro ko sawdust a cikin akwati.
• Akwatunan kwali. Kwanta a cikin yadudduka, musanya kowane matakin da takarda.
• Grids. Sanya kowane kayan lambu a cikin takarda, rataye a wuri mai duhu.
• Shirye-shirye. Ba za ku iya shimfiɗa a saman ɗakunan ajiya ba, yana da kyau a saka ɗan bambaro.

An haramta ajiye zucchini a cikin ginshiki, saboda yana da damshi ga kayan lambu. Wannan yana gajarta rayuwar shiryayye. A cikin yanayin gida ko Apartment, yi amfani da kabad, kayan abinci, wuraren da ke ƙarƙashin gado. Akwai wasu hanyoyi:

• daskarewa – dole ne ba tare da tsaba ba, wanda, a ƙarƙashin rinjayar sanyi, yana ba da haushi;
• adanawa – akwai girke-girke da yawa;
• bushewa – za a iya amfani da shi don yin miya da miya.

Me yasa zucchini ke buƙatar cirewa akai-akai?

Zucchini shuka ne da ke yawan noman amfanin gona a cikin kaka ɗaya. Idan ba ku tattara ‘ya’yan itatuwa yayin da suke girma, sabon ovary ba ya samuwa saboda rashin abinci mai gina jiki da haske.

Ana yin girbi zucchini a cikin kwanaki da yawa, amma don haɓaka matakin ‘ya’yan itace, cire kayan lambu sau 1-2 a cikin kwanaki 7 a lokacin girma. Lokacin da ‘ya’yan itace ke kan raguwa (makonni 2-3 na ƙarshe), yanke ‘ya’yan itatuwa sau 1 a cikin kwanaki 10.