Izinga eliphakeme kunawo kwamagilebhisi Okunhlobonhlobo Gourmet: incazelo, ukubuyekezwa

Growing amagilebhisi ngokubaluleka kuthandwa. Ukuhlukahlukana izinhlobo muhle kakhulu, ngisho amateur olindele kunazo.

Ngokukhethekile kufanele kukhokhelwe ithebula amagilebhisi Gourmet.

Okunhlobonhlobo iyona Ukukhetha amafomu hybrid yokuvuthwa zakuqala, okuholela V N. Kraynovym. Gourmet adalwe ukweqa cultivars ezimbili. Libhekene ukunambitheka omuhle kakhulu futhi ezikhangayo emaphaketheni ukubukeka.

Izinga eliphakeme kunawo kwamagilebhisi Gourmet incazelo kuzosiza ukwakha isithombe esiphelele uhlobo. Kuyinto enkulu yokutshala endaweni. Ngisho balimi ongenalwazi ungakwenza.

incazelo

Encazelweni yalokho imivini yamagilebhisi Gourmet kuhlanganisa izici eziyinhloko futhi ngqo amajikijolo.

Isici eyinhloko amagilebhisi yokuvuthwa. It esefinyelele ukuvuthwa ku ukuvuthwa 110-125 suku. Ibanga Gourmet ikuvumela ukuqoqa yamagilebhisi amajikijolo ekuqaleni kuka-August.

Amajikijolo zinkulu ngokwanele, umuntu-ntathu, i isilinganiso 10 amagremu. Have umbala pink nge violet amanothi. amajikijolo akha round, kancane side.

imivini Isivini ize ilingane isilinganiso 4 amamitha. Ezithelo ezinkulu, okuxekethile noma naphakathi kwabantu cylindrical ukuma. Isilinganiso cluster isisindo 600 amagremu.

Isivuno impela high oqine komunye ehlathini akuyona esingaphansi 6 kg.

Izinhlobonhlobo grade Gourmet

Ukukhethwa izinhlobonhlobo gourmet, kukhona izinhlobo eziningana amagilebhisi:

1. Gourmet futhi kuyinto ezihlukahlukene zokuqala. Nokuvuthwa senzeka ngosuku 105-120. Amajikijolo round ukuma, esikhulu, okubomvu okukhanyayo. Ukunambitheka emnandi, amakinati. Kuthathwa izinhlobo eliphezulu ukuhoxa. Ukumelana umonakalo isilinganiso. Frost ukumelana kuze kube degrees 26. Ifanele ukutshalwa indlela ephakathi nendawo.
2. Rainbow eyilungu le ongaswele lutho. izithelo nokuvuthwa kwenzeka ngosuku 120-135. Amajikijolo umthunzi okusaqanda abomvu. Izinhlobonhlobo olumelana umonakalo. Okuningi efanelekayo okhulayo ezindaweni efudumele.
3. Elegant - uhlobo olulodwa eziphambili kakhulu gourmet izinhlobo. Izinhlobonhlobo is ekuseni ukukhula, ubude. nokuvuthwa isikhathi ihlala kufika izinsuku 115. Amajikijolo pink ukukhanya, okweqanda. On ulwanga, kumnandi, amnandi kakhulu. Amagilebhisi Isigaxa, ezinkulu. Izinhlobonhlobo linamandla ezifweni ezihlukahlukene. Ukumelana Frost ububanzi 23 degrees.

Wonke umuntu angaba bazikhethele ephelele grade gourmet amagilebhisi, kokuba wafunda esithombeni sakhe kanye nencazelo.

ukunakekelwa

Izimbali umvini iqala ekuqaleni June. Zonke izinhlobo amagilebhisi Gourmet babe izimbali zesifazane, ngakho-ke sidinga impova.

Izivini zidinga ukunakekelwa. Udinga izikhathi ezimbalwa ngonyaka ukwenza umquba ahlukahlukene. On isikhathi lokufeza izihlahla Amahlumela kahle.

Kufeza indima ebalulekile ukulungiselela ubusika.

Izici kulinywe

Ukutshala yamagilebhisi cuttings kwaveza at ibanga 3 metres.

Ezindaweni ezisenyakatho, amagilebhisi Gourmet Kunconywa ukuba sikhule kule abamba ukushisa.

Kutshalwe amagilebhisi umlutha eziningi. Kodwa akubona bonke imiphumela emihle. Yiqiniso, kule ezifundazweni eziseningizimu ye-amagilebhisi ukukhula okuningi lula. Noma kunjalo, izakhamuzi kuphole izifunda akufanele siphelelwe ithemba. Vele kudingeka senze umzamo omkhulu ukuze anakekele izitshalo.

Imithetho eyisisekelo kulinywe yimpumelelo ethulwa isihloko ngencazelo nesithombe Gourmet amagilebhisi.

1. Kukhethwa efanele kokwehla amasayithi. Residence amagilebhisi kufanele kube libalele. Akuvunyelwe okusalungiswa. Ukuba khona izindonga ezicijile wamukelekile kuphela uma bengenayo asithe ilanga. I amagilebhisi kumele evikelekile emoyeni. Akubalulekile ukutshala lokhu kwezitshalo eduze kwezihlahla. Izihlahla ngeke umthunzi umvini. Amanzi asemhlabathini kufanele zitholakale kude izimpande ehlathini.
2. Amagilebhisi abathanda ukushisa, ngakho udinga zonke izinhlobo izindlela ukudala evumayo izimo lokushisa. Phakathi nokuvuthwa lokushisa elikhulu kuyinto degrees 30 ngokwesilinganiso. Okungenzeka ngesikhathi cooler amboze isitshalo nge impahla ekhethekile. Vele ibhodlela lamanzi ibekwe azungezile. Ngemva kosuku, amanzi ashisayo ikhiqiza ukushisa.
3. ukukhanyisa ngalokwenetisako. Iphuzu elibaluleke kakhulu. Ibanga phakathi izithombo kufanele kube imitha elilodwa, futhi mhlawumbe ezimbili. Indawo ezihlabayo kufanele kube ukusuka enyakatho kuya eningizimu.
4. Ukunisela kuthatha indawo ekhethekile ukunakekelwa yezivini. Lesi sitshalo kuyinto ebucayi hhayi kuphela umswakama ngokweqile, kodwa futhi ukuba nesomiso. I sikhathi esibucayi kunazo kwenzeka ngonyaka wokuqala nokuvuthwa. Ehlobo yamagilebhisi kumele 50 amalitha amanzi ngamunye 1 sq. m. Unyaka wokuqala ehlathini kudingeka 10 amalitha kuya ku-20 amalitha ngonyaka ozayo. Ngemva ngenkasa izinga kuyehla kube 6-8 amalitha.
5. izihlahla Proper. Wabasaqalayo, kubalulekile ukuqonda isimiso yokusoka amagilebhisi gourmet izinhlobo. Photo izinhlobo kungabonwa esihlokweni. Izihlahla kuyadingeka ukuze afeze ekwindla. Shiya 3 ukuphunyuka, kwakheka for nyaka. On amahlumela ezimbili kwesokunxele izinso kuya kwezingu-8. Esesithathu 3 efihlekile kuyiphi ngonyaka ozayo uzobe kwakhiwa amahlumela. Futhi endala izosuswa. Inqubo iyaphindwa unyaka nonyaka.
6. Ebophela emvinini umvini isifika ngendlela mpo futhi enezingqimba i-engela 45 degrees. Kunemibono ukuthi garter ovundlile uthembisa inala yesivuno.
7. izinyathelo avamile zokuvimbela - ukhiye ukulondoloza ngaphandle kwesivini. Ngokukhethekile kufanele ibonakale ku lokushisa lehla ngezansi degrees 15. Ukuthengiswa Ukukhetha enkulu izixazululo ngomumo eyenziwe. Ungaphinde uphathe futhi izindlela ezivamile, ngaphandle kokusebenzisa amakhemikhali.
8. ukuvundiswa ngokweqile akudingekile ukuba bazibandakanye. Kunenkolelo entwasahlobo, emva ukudalulwa ehlathini amasonto amabili ngaphambi zom futhi ngesikhathi yokuvuthwa amajikijolo.

Ukufeza yonke imithetho ekunakekeleni amagilebhisi, ongayifinyelela imiphumela emihle kakhulu futhi ukuqoqa isivuno umxhwele.

Ukusikwa futhi zizalela

Izihlahla kumele kwenziwe ekwindla. On the bush Kunconywa ukushiya hhayi ningi than izimbobo 35. Isilinganiso amahlumela ukuze 24.

Lokuzaliswa lamagilebhisi kungaba kwenziwe ngokuzimela. Ziningi izindlela. Omunye elula yokuzala layering ehlobo.

Nal ehlathini kufanele kube ephilile. At ibanga 20cm ngemba imbobo ujulile mayelana 50 cm. Umhlaba udinga proryhlit, engeza Peat noma humus. Susa amahlamvu aphansi kusuka cuttings kanye prikopat. Esivulekile ufafaze amanzi. Ngokwe izimo zezulu we umswakama njalo.

Ngokuhamba kwesikhathi, kwakhiwa layering ku zokutholwa ziyasuswa ukwakha isihlahla.

Izifo kanye izinambuzane

Izinhlobonhlobo kuba ngempela amelana izifo kanye izinambuzane. Ikakhulukazi, ukumelana isikhutha kanye botrytis. Ngu isilinganiso isikhutha ukumelana. Anthracnose ngezinye izikhathi ezilimele.

Impuphu ivelakancane ehlathini omdala. I Lesi sifo siphatha kakhulu ukuba lesi sifo, abasha ezihlabayo abonisa ukungavuthwa. Ukubonakaliswa lesi sifo libhekene qwembe grey umbala amaqabunga kanye amajikijolo zalesi sihlahla. Ngenxa yalokho, ukuwohloka okwengeziwe kwenzeka amajikijolo futhi omisa amaqabunga.

Ukuze ugweme izifo kubalulekile ukuthatha izinyathelo zokuvimbela:

• ukusetshenziswa foliar phosphate futhi umanyolo umquba;
• ukusetshenziswa gqwa imikhiqizo yemvelo;
• yensimbi nokunonophala, zinc kanye manganese emva zom.

Isifunda esiseningizimu libhekene anthracnose. Kuyinto umphumela ukunakekelwa okungafanele, ikakhulu ngokuphathelene izihlahla imivini. Ukunqotshwa ihlanganisa wonke isitshalo: amagatsha, isiqu kanye amajikijolo. Uma isikhathi ongaqhubeki imithi, amagilebhisi izolahleka. Gwema izinkinga ezifana kungenzeka. Udinga ukufunda kahle indlela yokuqhuba ukuwa izihlahla nemivini inqubo isixazululo Bordeaux ingxube.

Futhi, kulimaze ukuze izitshalo kanye angabakhulula ezihlukahlukene izinambuzane. Ikakhulukazi, le nkulumo ihlanganisa yizimbuzane, izinyoni nezinambuzane ahlukahlukene.

Ukulungiselela nobusika

Izinga eliphakeme kunawo kwamagilebhisi Gourmet ukubekezelela okushisa phansi 23-24 degrees. Ezingxenyeni ezibandayo ehlathini idinga izinga yokukhosela.

Akubalulekile ukukhoselisa lo amagilebhisi ngokushesha ngemuva izihlahla. Claus ukuze 5 degrees Isivini hhayi kwangethusa lokho. Ukuqina kwenzeka sezihlahla.

Uma esifundeni lokushisa hhayi ngaphansana 16 degrees, amagilebhisi engasoze ukumboza.

Ngaphambi nendawo yokuhlala imivini kudingeka goba phansi ukukulungisa espaliers. Ngaphansi umvini isicelo udoti yomile. Ngemva isikhala emoyeni wadala ngokusebenzisa lwesikhathi noma ezinye izinto. Njengoba sekunama-frost design yokucasha ngoseyili.

ukunambitha izimfanelo

Nambithani amajikijolo elithambile, obunobunye futhi amnandi. Muscat wazizwa amanothi. Isikhumba is hhayi anolaka, mncane, ukudla akuyona wazizwa. I plus elikhulu ukungabi imbewu amajikijolo.

Izibuyekezo lamagilebhisi Gourmet omuhle kakhulu. Abalimi ikakhulukazi itjheje okusezingeni eliphezulu isivuno izinhlobo kanye ukunambitheka amajikijolo. abathandi uyokwazisa nawe ukumelana nezifo kanye frost.

isitoreji amagilebhisi

Isikhathi esijwayelekile cut ibhulashi ingagcinwa endaweni epholile kuze entwasahlobo.

Amagilebhisi ziyasuswa kancane beya futhi sezulu esinamafu.

Kubalulekile ukunikeza umswakama okuqukethwe kunesidingo hhayi ngaphansi kuka-80% kanye ukungabikho ukukhanya.