Zitshala amagilebhisi ekwindla emva leaf kuwa

Amagilebhisi - isipho somusa bemvelo, okumnandi futhi ngenxa impahla yayo antioxidant, ewusizo kakhulu. izinhlobonhlobo Khishiwe izitshalo aseningizimu ngendlela ezovumelana nezimo ezahlukahlukene futhi uvuthwe ngisho isimo sezulu sifudumele, ngakho abalimi eziningi zikhula imivini emagcekeni abo ngaphandle kwezinkinga. Nokho, ezinye izindaba amateur viticulture imikhuba namanje, futhi owokuqala babo - kuyinto ukufakelwa lamagilebhisi omdala.

Wawabona abaqashile zithi utshalwe ezihlabayo omdala kwenza akukho mqondo ngenxa abampofu sokusinda nengozi ukuletha phylloxera. Umvini sidalwe enokulinganisela ukuze noma yikuphi ukuphazamiseka sokugcwaliseka kwaso ibonwa kabuhlungu. Emva ukufakelwa, ibhalansi phakathi engxenyeni aboveground ye ehlathini futhi impande uhlelo uyalulama isikhathi eside, nge fruiting eside ngobugebengu. Uma unikezwa izimo kwakudingekile ukuba bathuthele umvini endaweni entsha, kufanele ukhethe isikhathi kwesokudla ukufakelwa amagilebhisi.

Abanye abalimi sitshalo utshalwe entwasahlobo, lapho namanje ithule. Kodwa namuhla sizogxila kanjani kabusha ekwindla ukuze inqubo ukuthuthela kwenye indawo akubi ukushaqeka nezitshalo akaphendukanga ukufa ngaye.

Zitshala amagilebhisi ekwindla

Ukuze uthumele lesi sitshalo endaweni entsha kufanele kube ekupheleni kwekwindla ekupheleni leaf ukuwa. Ngalesi sikhathi, ingxenye phansi zalesi sihlahla lungenzi lutho. Zitshala amagilebhisi efanelekayo ekwindla ezihlabayo ngaphansi kweminyaka eyi-7, kusukela izimpande zezitshalo amadala nzima umbe ngaphandle umonakalo appreciable ukuba ukuvuselelwa izimpande zabo kancane, sezihlahla isikhathi eside ukubuyisela fruiting ngobugebengu.

Ukuze alondoloze uhlelo impande futhi ngaleyo ndlela ukusheshisa fruiting izitshalo zidluliselwa, kufanele umbe ngayo yinhlama umhlaba. Ukutshala imbobo kufanele uzilungiselele kusenesikhathi, cishe inyanga ngaphambi ukufakelwa ehlosiwe, noma ukuncipha okukhulu kwenhlabathi kungabangela Ukungena ngokweqile izimpande. Ukusinda endaweni entsha kuncike kakhulu on the ukulungiselela umhlabathi ukuthethwa kwecala. Zitshala amagilebhisi ekwindla ihlanganisa ukwenziwa khathizwe yokudla okunempilo ezokwenza ugqugquzela izitshalo impande amahlumela amasha utshalwe. Lokhu kwenziwa ngosizo ziba ngcono ejulile, ukuthambisa obuningi futhi nasekuvundiseni phansi emgodini. Thina bemba umvini kuyadingeka Ukunquma izimpande mayelana 25 cm, izimpande ezilimele usike ngenhla isayithi yokulimala. rosyanye izimpande kumelwe kususwe ukuqinisekisa ejulile amanga ohlelweni impande. Ngemva ukuhlolwa ezibukwayo bemba yamagilebhisi amahlumela kufanele asikwe silinganise ivolumu izingxenye komhlaba kanye aboveground. Uma uhlelo impande sesimweni esihle, ehlathini ushiye 2-3 imikhono esinamafindo wokumelana kanye efihlekile ezimbili ngamunye, futhi uma kakhulu ebucayini, kwenza izihlahla amahlumela zasemoyeni ngokuthi "the black ekhanda."

Ngesikhathi phansi emgodini kokwehla wathela umhlaba gquma, okuyinto wafaka ehlathini ukuze izimpande isithende ahaqe ngokuphelele kuwo wonke amahlangothi. Khona-ke umgodi embozwe umhlaba impande uqimba elandelayo, inhlabathi ohlangene waphuzisa nge -sodium humate, bese embozwe umhlaba kuze kube phezulu futhi wenze mulching ngobuningi bazithela. Zitshala amagilebhisi ekwindla uphela emva isitshalo utshalwe kuyoba indawo ebusika.

imivini kuwo adinga ukuthambisa njalo futhi yokudla foliar ne microelements. Uma ukufakelwa wenziwa ngendlela efanele, ukunikeza impande ngonyaka wokuqala lesi sitshalo ayidingekile. Lapho amahlumela wabonakala akhule 25 cm, kumele olufuthwe nge 0.75% isixazululo Bordeaux ingxube ukuvimbela, ngesikhathi sasehlobo semvula ngemva fafaza zonke isisindo amaphesenti isixazululo green ingxube efanayo.