Albasa shi ne kayan lambu, ba tare da abin da rayuwarmu ke da wuyar fahimta ba. Kusan a cikin kowane kwano, sai dai kayan abinci, munyi amfani da amfanin gona mai amfani: yanayi, salads, gravies, soups da borsch. Ba abin mamaki bane cewa yawancin lambu sun fi son shuka albasa da kansu a cikin gidaje da makircin gida. Kodayake baza'a iya kiran kayan lambu ba don kula da su, akwai sauran siffofi. Wannan kuma ya shafi tambaya lokacin tsaftace albasa daga gonar. A hanyar, ga manoma masu ba da ilmi ba zai iya zama matsala. Mu labarin shine don taimakawa.
Yaushe zan cire albasarta kuma me ya sa yake da muhimmanci mu sani?
Ba wani asirin da kake buƙatar tattara albarkatun balagagge ba, amma yana da muhimmanci kada a sake farfaɗo amfanin gona. Waɗannan sharuɗɗa biyu sune tabbacin cewa za'a girbe girbinka na dogon lokaci. In ba haka ba, farkon girbe albasa sauƙi infects pathogens. A sakamakon haka, kwararan fitila za su fara tayarwa. Ana kuma adana kayan albarkatun Perezreli, tun lokacin da Sikeli zai fara fadawa da wuri. A sakamakon haka, Tushen zai fara girma, wanda ba shi da mafi kyawun tasiri.
Don haka, don tabbatar da kanka wani girbi mai tsawo, kana buƙatar sanin lokacin da zaka iya girbi albasa. Yawancin lokaci tsabtatawa na gadaje na albasa an yi a karshen Yuli - Agusta (dangane da yankin climatic). Amma, ka ga, wannan lokaci ne mai tsawo. Akwai hanyoyi da yawa don sanin lokacin ripening kayan lambu. Bari muyi la'akari da su dalla-dalla.
Lokacin da aka cire bakan daga gado - hanya ta ilmin lissafi
Hanyar hanyar ilimin lissafi ta samo asali ne akan ilimin da shekarun matuƙa yake. Don lissafta lokaci lokacin da ake buƙatar girbi baka, ranar da aka dasa shuki ya kamata a kara daga 68 zuwa 83 days. Ƙidaya a kan kalandar, zaku sami kimanin kwanan wata ripening rip. Duk da haka, kamar yadda kake gani, wannan ba hanya ce mai kyau ba, saboda yana da muhimmanci a la'akari da yanayin hawan yanayi, halaye na iri-iri, yanayi da yawa. Bugu da ƙari, ba kowane mazaunin rani ba zai iya tuna ranar da aka dasa.
Yaushe ya fi kyau don tsabtace baka: mun ƙayyade ta hanyar bayyanar
Wannan ita ce hanya mafi inganci don sanin lokacin girbi , ya dace da kowane yanayin climatic a yankinku. Na farko, kawai kana bukatar kulawa idan ka lura cewa ganye zasu fara juya launin rawaya, mai tushe ya bushe kuma ya fadi a kasa. Wannan wata alama ce ta cewa albasa fara ripen. Kuma yana da mahimmanci cewa an gudanar da bincike a cikin mafi yawan shuke-shuke. A wannan lokaci, zaka iya tono wasu kwararan fitila don tantance su maturation. Yi wannan a hankali don kada ya lalata kwararan fitila. Zai fi dacewa da kwarewa tare da pitchforks, to, chances of hitting kayan lambu su ne ƙasa. Yi nazari da hankali - ya kamata ya kasance mai ƙarfi, tare da mai laushi mai sauƙi da bushe, ma'aunin ƙananan ƙura da kuma asalin.
Wannan ya faru cewa aikin lambu yana bukatar buƙatar kariyar amfanin gona a kan gadon albasa. A wannan yanayin, mazaunin rani suna da shawarar bayar da tsalle a cikin mako guda kafin a shirya girbi. Akwai wani zaɓi -
Kusan ana iya bayar da shawarwarin guda daya game da batun yayin girbi albasarta na hunturu. Gaskiyar ita ce, ba ta daɗewa (a tsakiyar - ƙarshen Yuli), bayan an sanya shi a ƙarshen kaka. Babban alamun maturation, baya ga zamawa da kuma rawanin launin ruwan sama, shine bayyanar launin halayyar launin nau'i na nau'i - ja, orange ko blue.
Gwaran da shawarwari da aka bayyana a sama sun dace don yin amfani da albasarta. Idan muka yi magana game da lokacin da za mu girbi kaya, ko kuma ya fi girma a albasa-batun ko chives, to, tsakiyar tsakiyar watan Agusta ya fi kyau. Wannan lokaci za a iya amfani dashi don yanke koreyar da shirya shi don ajiya.