Ama-champignon akhulayo ekhaya
Sekuyisikhathi eside ama-Champignons enqoba indawo yokuqala ekulungiseleleni izitsha zamakhowe. Ziyinkimbinkimbi ekuphekeni futhi zinokunambitheka okumnandi okumnandi. Sijwayele ukuthenga ezitolo ezinkulu, kepha amakhowe kulula ukutshala ekhaya, futhi uma ufisa, ungazenzela ibhizinisi lakho.
Usunqume ukutshala amakhowe ngokwakho? Okokuqala, nquma indawo yokukhiqiza, ngoba ubuchwepheshe buxhomeke ngqo kuyo, ngokwesibonelo: ezweni, egumbini elingaphansi lendlu yangasese, egumbini eliqashiwe. Ngemuva kwalokho funda ubuchwepheshe bokutshala nokunakekela, izifo ezingaba khona, izimo zokushisa, nokunye.
Ubuchwepheshe obulungile bama-champignon akhulayo
Ngokutshala, uzodinga okusanhlamvu noma umquba we-mycelium. Nge-mycelium etshalwe kahle, izinga lokushisa elikhethwe kahle nomswakama, kuzokwazi ukuvuna isivuno ngonyaka wokuqala.
Okusanhlamvu mycelium emhlabathini
Lapho utshala i-mycelium yokusanhlamvu, yenza ama-groove emhlabathini angabi ngaphezu kwe-0.3 m ukujula nobubanzi obungu-0.5-0.6 m. Kulesi simo, shiya imigodi embiwe izinsuku ezingama-2-3 ukuze wenze izinga lokushisa lilinganiswe. Ngemuva kwalokho qhubeka nokuqala kwe-mycelium. Kungcono ukubeka umzimba wamakhowe ngephethini yebhodi lokuhlola ebangeni okungenani lama-20 cm.
Ukubuka komquba
Uma ukhetho luwele ohlotsheni lomquba, ubuchwepheshe buhlukile. Beka amanzi ezansi kwemigodi emincane, nangaphezulu - umquba ocindezelweyo, lapho ubeke khona i-mycelium bese uyimboza ngayo. Uma konke kwenziwa ngendlela efanele futhi i-mycelium ibisezingeni eliphakeme, ngemuva kwesonto uzobona amagatsha amasha e-mycelium.
Emasontweni amathathu emva kokutshala okuphumelelayo, sakaza ungqimba lwenhlabathi emanzi phezu kwemibhede. Kubalulekile ukuqinisekisa ukuthi ubukhulu besendlalelo abudluli ku-25-30 cm, ngaphandle kwalokho ukwakheka kwemizimba yamakhowe kungavinjelwa. Inhlabathi kumele iqukathe umhlanga, ushoki nenhlabathi yesoyi, ezohlinzeka nge-asidi edingekayo yentuthuko.
Nikeza umoya omncane wasekamelweni kanye nomswakamoya odingekayo. Uma sikhuluma ngezinombolo ezithile, khona-ke ukuze kusebenze izinhlamvu ukushisa okuphelele kungu-24-28 ° C, nokukhula kwamakhowe - 16-18 ° C.
Faka izindawo zokukhosela zesikhashana noma umboze umhlabathi ngongqimba wotshani ukuze kugcinwe isimo sokushisa. Qinisekisa ukuthi akukho ukuqhuma okumhlophe okuvela emhlabathini - lokhu kuyisibonakaliso sokuqala sokumisa ngokweqile kwenhlabathi. Manzisa inhlabathi bese ususa utshani noma umpheme isikhashana.
Uzothola isivuno sokuqala samakhowe ngenyanga nenyanga emva kokutshala. Khetha amakhowe ngokushesha ngemuva kokuvuthwa, njengama-oyster mushroom. Isikhathi sesivuno siyizinsuku eziyi-3-4. Ukukhiqiza okulandelayo kufanele kulindelwe ngezikhathi zezinyanga eziyi-3-4. Isivuno sokuqala sizoba sesicebe kakhulu.
Izici zokukhula egumbini elingaphansi
Uhlobo lokutshala egumbini elingaphansi luyimpumelelo eyi-priori, ngoba izimo ezifanele zokuvuthwa sezivele zenziwe egumbini elingaphansi - izinga lokushisa elidingekayo nokukhanyisa. Into esemqoka ukuqapha umswakama ngesikhathi sokufukamela, okungafanele wehle ngaphansi kwama-75%. Kepha nalapha futhi inkinga iyasombululeka - sebenzisa i-humidifier ejwayelekile. Ukwenza kusebenze izinhlamvu, setha izinga lokushisa liphakeme, futhi ngokukhula kwamakhowe, kwehlise. Akunasidingo sokwakha izakhiwo ezengeziwe.
Ungakhula kanjani kahle ezweni
Le ndlela inzima kakhulu kunokukhula egumbini elingaphansi. Kubalulekile ukusondela kahle ekukhetheni isiza sokutshala - funa indawo enomthunzi futhi enomswakama. Yakha i-canopy noma i-greenhouse enomthunzi. Ubuchwepheshe bokutshala be-mycelium bujwayelekile. Gcina izinga lokushisa elifanele (amakhowe awakubekezeleli ukushisa), umswakama odingekayo, lawula imodi yokungenisa umoya.
Naka ukukhetha kwe-substrate, okufanele iqukathe ubuncane be-carbon dioxide nobuningi bomsoco. Inketho engcono kakhulu umhlaba wehlathi.
Isakhiwo sevidiyo
Ama-Champignons njengebhizinisi - aqale kuphi?
Ngenxa yokungathobeki okuhlobene nokuzala okuphezulu, amakhowe anenzuzo yokukhula ngezinga lezimboni. Cabanga ngohlelo lokudalwa kwebhizinisi ngesinyathelo ngasinye.
- Nquma ngesivuno, ubale indawo yegumbi lokukhulisa (ngokwesibonelo, ukuze uthole amathani amathathu wokuvuna, uzodinga igumbi lamamitha-skwele ayi-100).
- Ngokuya ngesimo sesikhathi eside salo mcimbi namathuba wezezimali, ungatshala imali ekwakhiweni kwesakhiwo esisha, uqashe noma uthenge indawo eqediwe. Esigabeni sokuqala, ukuqasha kunenzuzo enkulu.
- Inselelo elandelayo ukuthola umphakeli onokwethenjelwa we-mycelium. Akufanele ukubeka lapha. Khetha abahlinzeki abathembekile abanolwazi olunzulu.
- Ezingeni lezimboni, ama-champignon avame ukutshalwa emabhokisini okhuni noma ezikhwameni. Le ndlela ikuvumela ukuthi usebenzise kahle indawo yegumbi.
- Into ebalulekile yezindleko ngumsebenzi oqashiwe, kanye nokuqeqeshwa okunekhono kwabasebenzi kubuchwepheshe bokunakekela amakhowe. Inani labasebenzi ngqo lincike esikalini sokulima kanye namandla wezezimali.
Imininingwane yevidiyo
Ngingayithola kuphi i-mycelium yokutshala?
Ikhwalithi ye-mycelium inquma ivolumu yesitshalo. Kunokunikezwa okuningi okuvela kubahlinzeki abahlukahlukene kwi-Intanethi. Ungajahi amanani aphansi, lokhu kusongela ngezinkinga ngokuvunwa okuzayo.
Inketho ekahle ukukhetha umphakeli onokwethenjelwa futhi owaziwayo, olulekwa abathengi bangempela ezinkundleni zokutshala amakhowe.
I-Mycelium ingatshalwa ngokuzimela ekhaya, kepha ekutshaleni kokuqala kuyalulekwa ukuhlehlisa ukuhlolwa bese uthenga umkhiqizo oqinisekisiwe.
Amathiphu awusizo
Ngokutshala kokuqala, khetha uhlobo lomquba we-mycelium - ongakhethi kangako futhi omelana nokuphazamiseka ezimweni ezikhulayo. Ukukhiqiza ngomquba we-mycelium akucebile kangako, kepha-ke, kulula ukuthola amakhono okuqala futhi adingekayo ngawo.
Ngaphambi kokutshala i-mycelium, hlola ngokucophelela i-substrate. Kufanele kube nentwasahlobo kancane, hhayi imvuthu futhi kungabi nzima kakhulu.
Ukwandisa isivuno, umquba wehhashi ungeziwe ku-substrate. Uma ingekho, kungenzeka ukuthi esikhundleni sayo kufakwe inyoni noma inkomo, kepha lokhu kungathinta kabi umthamo wesitshalo.