Kuwo wonke amakhowe atshalwe kwezolimo, ama-champignons akungabazeki ukuthi athandwa kakhulu. Umuntu angakhumbula i-oyster mushroom, ethola ukuthandwa, noma i-shiitake, ebaluleke empumalanga, kepha noma kunjalo yi-champignon eyenzeka ezindaweni zokudlela, emashalofini amakhulu, ezindaweni ezidayisa ezitolo nasemakhishini. Lokhu akumangalisi - ukwakheka okumhlophe kokhakhayini kulungiselelwe ngokushesha futhi kalula, akunantengo eqinile e-oyster mushroom. Ama-Champignons afaneleke kahle zombili izitsha eziseceleni nezososo nezithasiselo zenyama, imifino, inhlanzi, amasaladi, izitsha ezibandayo nezishisayo kanye nama-appetizer. Zingadliwa zithosiwe, i-stewed, zifakwe emanzini anosawoti noma zingavuthiwe - lawo makhowe ayohlala ephezulu. Futhi ama-amino acid aqukethe kuma-champignons, ama-macroelements (i-potassium, i-iron, i-phosphorus), amavithamini A, C, iqembu B, i-zinc, i-magnesium ne-iodine - enza amakhowe angagcini nje ngokunambitha, kepha futhi awusizo kakhulu.
I-Champignon bicorean (i-Agaricus bisporus)Njengoba kunikezwe konke lokhu okungenhla, kungabhekwa ukuthi inzalo kumakhowe njengomkhiqizo wokudla ngeke ibe buthaka, kepha kunalokho, ngokuhlukile, intshisekelo yabathengi izokwenyuka, futhi lokhu kuzoholela ekwandisweni kokukhiqizwa.
Okwakha ama-championon, ngisho nezindawo ezazisetshenzisiwe ngaphambili, isibonelo, ipulazi elishiyiwe, noma izitolo zemifino ezingasetshenziswanga, amasheya (uma lokhu kungukutshala ukusetshenziswa komuntu siqu), kufanelekile. Kuyiqiniso, kunconyelwa ukuthi izakhiwo ziguqulwe bese zibulawa magciwane.
Indlela ye-Batch
Enye yezindlela ezaziwa kakhulu zokukhulisa amakhowe kwizikhwama zepulasitiki ezikhethekile ezine-mycelium egcizelele kuyo ama-champignons. Le ndlela inezinzuzo eziningi futhi, ngokufanelekile, abalandeli abaningi. Okokuqala, izikhwama ezine-mycelium esephelelwe isikhathi ngemuva kokuvunwa kulula ukuzishintsha. Okwesibili, uma ukhunta uthinteka ukubola noma ukutheleleka, kulula ngaso sonke isikhathi ukususa amaphakethe athintekile bese ugwema ukutheleleka kwesilimo sonke. Futhi hhayi kuphela - ngoba uma yonke i-greenhouse ingenwa yigciwane, kuzodingeka ukuthi ihlukaniswe isikhathi esithile bese ibulawa magciwane, futhi lokhu ukulahleka kwesikhathi nemali enkulu.
I-Champignon bicorean (i-Agaricus bisporus)Enye inzuzo engabazeki yokulinyelwa kwamakhowe "ama-batch" kungenzeka ukuthi ungene esikhundleni sezikhwama uma kungenzeka kutholakale isilimo esingalinganiwe - i-mycelium esevele ikhathele ngemuva kokuvuna ingathathelwa indawo kancane kancane - njengoba kudingeka. Yize amakhowe engahlobene nemvelo ngokwezitshalo - ahlukaniswe embusweni ohlukile - kepha ekukhuleni kwawo okungalingani abukeka njengezitshalo: ngesizathu esithile esingaziwa, kwamanye amaphakheji, amakhowe azothuthuka ngokushesha kunakwamanye. Yize zisesimweni esilinganayo.
Inzuzo elandelayo ukuhlakanipha. Amaphakheji angabekwa emashalofini, akhumbule kabusha ama-tonots futhi amiswe kumadivayisi akhethekile. Ngenxa yalokhu, indawo ebaluleke kakhulu izobandakanyeka.
Ukulima ama-champignon waseDashi © Scot NelsonKuyiqiniso, njenganoma yisiphi isimo, kukhona uhlangothi oludonsanayo lwemali - okuphazamisayo ukuthi kunzima ukuzalisa izikhwama ngomquba, kepha manje usungazithenga izikhwama ezenziwe ngomumo (nge-mycelium ne-compost), noma umenzi unezinhlelo zokusebenza zokwenza umquba . Okunye okuphazamisayo ukuthi uma ibekwe ngokuqondile, kuyimpilo ukusebenzisa izengezo zomquba.
Ezitsheni
Isistimu ekhula ngesitsha i-champignon ilungele izinkampani ezinkulu kanye nabakhiqizi - yile ndlela amakhowe atshalwa eMelika naseCanada. Umnyombo wale ndlela usezitsheni zokhuni eziphathwe ngokukhethekile. Ukucutshungulwa kwenziwa ngokulwa nokubola nokubumba, okuthinta umuthi ngokushesha endaweni enomswakama. Njengoba sekuphawuliwe, le ndlela ayishibhile, ngakho-ke, kumafemu anjalo cishe zonke izinqubo zenziwa ngomshini. Ngale ndlela, ukusakazeka kwezifo ezithinta isikhunta kukhishwa ngaphandle. Ukudonswa kuphela kwentengo yemishini nezitsha.
Emashalofini
Indlela yaseYurophu yokukhulisa ama-champignons (ngezinye izikhathi abizwa ngokuthi amaDashi) - kukhula ishalofu. Lapha kucatshangelwa ukuthi imishini ekhethekile, ebizayo iyatholakala, sibonga ukuthi ukulima kube yiphi inqubo yemishini futhi kususwe umsebenzi osindayo. Ukungathandeki kwale ndlela, ngokuyinhloko kumishini ebizayo, ukusekelwa kwezobuchwepheshe kanye nabasebenzi abaqeqeshiwe abangasebenza kulawo mishini. Le ndlela yokulima ayifanele osomabhizinisi abancane. Futhi ngale ndlela, kubalulekile ukuqapha ukubulala amagciwane - ngoba ukutheleleka okwenzekile kumboza ubuncane be-rack.
Ukulima ama-champignon waseDashi © Scot NelsonEmigqumeni
Ukulima ngale ndlela eziqongweni - Indlela esetshenziswe isikhathi eside futhi mhlawumbe neyona yezomnotho engadingi izakhiwo ezikhethekile, imishini ebizayo. Umquba uthululwa ngqo phansi, kuthi i-mycelium ihlwanyelwe njengembewu emibhedeni. Le ndlela yokukhula ihlotshaniswa nezithiyo eziningi: ukusetshenziswa kwegumbi eliphansi (kuphela phansi), ukungakwazi ukwenza izibulala-magciwane ezisezingeni eliphezulu futhi, ngenxa yalokho, amathuba okutheleleka kwe-mycelium futhi, lapho ethelelekile, ukusakazeka okusheshayo kokutheleleka kuyo yonke indawo embhedeni.
Indlela yeBriquette
Okusha nokuthandwa kakhulu - Indlela ye- “Briquette”. Ama-briquette kulula ukuwahambisa, angakhiwa, neziqukathi noma emashalofini. Lokhu empeleni yi-hybrid yezinhlobo eziningana zokutshala. Futhi lula kwayo ukuthi akudingekile ukugcwalisa iziqukathi ngomquba - ungathengwa. Manje kunokunikezwa okuningi kwalolu hlobo futhi ungathatha inketho enhle.
