Eminyakeni yamuva, i-Russia isiba daikon kuthandwa - okunempilo futhi esihlwabusayo impande yemifino, njengoba kuvame kangaka e-Japan. It has ukunambitheka omuhle, ecebile i-cellulose, pectin, amaminerali (calcium, potassium) namavithamini (C, B1, B2, E, PP). Daikon is esetshenziselwa ukwenza umuthi izifo yaleli pheshana futhi abandayo emathunjini, futhi liyasetshenziswa njengoba zokuvimbela sikashukela. Lokhu impande yemifino namanzi asetshenziswa fresh, efakwé usawoti, iyisitshulu noma abilisiwe. Taste ke ithenda kunalaba isithombo, muncu-sweet.
Izinhlobonhlobo eyinhloko impande isithombo. Ukutshala nokunakekela
Ukwahlukanisa izinhlobonhlobo esekelwe ukuma daikon isikhundla salo phansi. isithombo Sweet kungenzeka ezakheke ehlukahlukene: oyindilinga, fusiform, cylindrical. ERussia emaphakathi izinhlobo ezivamile like Fang indlovu Minovase, noSasha, Dubinushka, Miyasige, Tokinashi nabanye. Uma ufuna zikhule esizeni sakhe zemifino eyigugu futhi ewusizo, ayeke okukhethayo imifino impande ngokuthi "daikon". Ukukhula ekunakekeleni lo kwezitshalo akudingi mzamo kakhulu, futhi njengoba umvuzo wemizamo yakho uzothola izithelo okumnandi, elimnandi futhi kahle egcinwe.
Sweet isithombo - daikon. Nokunakekela izithombo
Isithombo ukhetha okuxekethile ukukhanya evundile nenhlabathi sandy. Kungcono ukwaba simila ngesakhiwo libalele, njengoba emthunzini ekukhuleni kwayo ebhasha kanzima. Ngaphambi ayihlwanyelayo, imbewu enhlabathini lelungiselelwe: umba ujule ngokwanele, futhi avundiswe humus kanye umquba uma kunesidingo. Kuleli phansi sizoke ukuzizwa daikon. Lapho watshala kuso? Inani elikhulu izinhlobonhlobo Japanese impande izitshalo abatshalwé kusukela maphakathi no-June kuya ngasekupheleni kuka July. Kodwa zikhona izitshalo ukuthi zitshalwa kamuva - engxenyeni yokuqala ka-Agasti. Ukuze ukutshala ifomu imibhede ploskorez (emincane futhi high quality) nokusebenzisa wenze imithombo (10 cm ejulile). Ngaphezu kwalokho kuvuleke indlela yokuba ikusasa daikon impande - pin noma ekuphambukeni "bhoboza" substrate in emgodini. Kungcono sokwenezela ezinkathazweni Usululungele ayihlwanyelayo, imbewu kanye umquba lomhlabathi "nitrophosphate." Abanye abalimi ukusebenzisa potassium usawoti, superphosphate kanye ammonium nitrate. Umsuka imbewu kwezitshalo zafakwa imithombo at ibanga 20 cm komunye nomunye, futhi phakathi imigqa emuva 65 cm. Khona-ke ukutshala impahla kuthululwe kusuka kokuphuza lokwela umhlabathi (mayelana 2 cm), kancane yayo tamping. Ngakho, ukutshala daikon akunzima ikakhulukazi. Zonke lokho okulindeleke wensimu - ukukhetha kwesokudla indawo, ukulungiselela kanye zalisa inhlabathi, ukuthenga imbewu futhi ukuhlwanyela nabo. A-Japanese isithombo amahlumela avele ezinsukwini ezingu-7. Yena ngenkuthalo likhula futhi ngokushesha ikhula ngesisindo wokhuni oluqinile.
Daikon: ukutshalwa kanye nokugcinwa (kokuphuza asivikele ezinambuzaneni)
Lokhu isithombo amnandi othanda umswakama, ngakho ikakhulukazi nesomiso kufanele ngobuningi bazithela. Lokhu kulandelwa ngobumnene ukugedlisa ukhula embhedeni imbali. Isithombo futhi kudingeka uvikelwe kubantu izinambuzane. Impande ezivamile hit izimbungulu, iklabishi fly kanye crucifer zigcwele. Ukuze ukuqeda izinambuzane, ungasebenzisa izinkuni umlotha (dusting izitshalo). Daikon ukubekezelela ngisho encane eqandisiwe (kusuka -2 ° C kuya -3 ° C), eba yiqhwa futhi ilahlekelwa palatability yayo. Ngakho-ke, kubanda kubalulekile ukuvikela nezilimo eziyizigaxa sibasize Indwangu zabo okungezona nokwelukiweyo kanye ifilimu.
Daikon: ukutshala kanye nesondlo. Ukuvuna kanye storage
Lokhu yemifino impande - isitshalo onamawala kakhulu, ukukhula ezinsukwini 50-70. Ukuvuna ukhetha usuku nedozhdlivy ngasekupheleni kukaMfumfu-ekuqaleni kuka November. Daikon ngobumnene baphule nemfoloko noma lokwela, bahlanza kwenhlabathi kwezitshalo eziqongweni. Ningathinti yomgogodla. Sweet isithombo izimpande zigcinwa isikhathi eside (phezu 3 izinyanga), njalo emiphongolweni noma engaphansi esihlabathini olumanzi. Libuye ukhululekile ukubamba isithombo kucwazi esiqandisini.