Okuqukethwe
Ukukhula kwama-champignon
Incazelo emfushane yesikhunta, izici zokukhula kwayo
Ama-Champignon abameleli bomndeni we-champignon wegama elifanayo, elihlanganisa izinhlobo ezingaphezu kuka-60 zamakhowe we-cap. Amakhowe angakhula emahlathini, ezimfundeni ngisho nezingwadule.
Izinhlobonhlobo ezihlukahlukene zama-champignon zingatholakala kuwo wonke amazwekazi ngaphandle kwe-Antarctica, kodwa indawo yazo eyinhloko yindawo eyi-steppe noma yehlathi-steppe.
Uma sikhuluma maphakathi Nezwe Lethu, ama-champignon angatholakala emasimini, ezifundeni, emaphethelweni amahlathi. Uma izimo zokukhula kwazo zivuma, khona-ke kulezi zindawo ungathola ama-champignon kusukela ngoMeyi kuya ku-Okthoba.
Amakhowe abizwa ngokuthi ama-saprophyte, ngakho akhula enhlabathini ecebile nge-humus, atholakala eduze kwamadlelo ezinkomo, kanye nasemahlathini ahlukaniswa nodoti owugqinsi wezitshalo.
Ngokuqondene nokukhula kwamakhowe ezimbonini, izinhlobo ezimbili zalawa makhowe okwamanje zikhuliswa ngenkuthalo: amakhowe anezinhlamvu ezimbili namakhowe anezindandatho ezimbili (ezine-spore). Ama-champignon asezindaweni nasesifundeni awavamile.
I-Champignon iyikhowe lesigqoko, elibonakala ngomlenze ophakathi nendawo, ukuphakama kwawo kufinyelela ku-4-6 amasentimitha. Ama-champignon ezimboni ahluke ngobubanzi be-cap obungamasentimitha angu-5-10, kodwa ungathola izibonelo ezinobubanzi obungamasentimitha angu-30 noma ngaphezulu.
Kuyathakazelisa ukuthi i-champignon imele amakhowe esigqoko angadliwa eluhlaza. Emazweni aseMedithera, ama-champignon aluhlaza asetshenziswa ekulungiseleleni amasaladi namasoso.
Ezinkathini zokuqala zokuphila kwamakhowe, isigqoko salo sihlukaniswa ngesimo se-hemispherical, noma kunjalo, ngesikhathi sokuvuthwa, siphenduka sibe yi-convex-enwetshiwe.
Kunamaqembu ama-4 amakhulu ama-champignon ngokombala we-cap: omhlophe qhwa, u-milky, onsundu okhanyayo (obukhosi) nokhilimu. Ngokuvamile, abamhlophe abanobisi babelwa eqenjini elifanayo. Ngokushintsha kweminyaka yobudala bomzimba wezithelo, izinguquko zenzeka namapuleti ama-champignon. Amakhowe amancane anamapuleti alula. Lapho i-champignon ifinyelela ekuthombeni, ipuleti liyaba mnyama, futhi libe nsundu ngokubomvu. Ama-champignon amadala abonakala ngombala omnyama no-burgundy-black wepuleti.
Ukukhetha nokulungiselela indawo
Amakhowe abonakala ngezidingo ezincishisiwe zokuba khona kokukhanya nokushisa, ngakho ukukhula kwawo okusebenzayo kungenzeka ngisho nasezindlini ezingaphansi ezingeni lokushisa lomoya ebangeni lika-13-30 degrees Celsius. Futhi, lezi sikhunta azidingi ukuba khona kwesitshalo esisingathayo, ngoba umsoco wazo wenziwa ngokumunca izinsalela ezibolile zamakhompiyutha ezinto eziphilayo. Ngokusekelwe kulokhu, ekukhuleni kwama-champignon, okuthiwa. umquba we-champignon, lapho kulungiswa lapho kusetshenziswa umquba wamahhashi noma umquba wezinkukhu. Ngaphezu kwalokho, kubalulekile ukwengeza rye noma ukolweni straw kanye gypsum. Ukuba khona komquba kunikeza amakhowe izinhlanganisela ezidingekayo ze-nitrogen, ngenxa yotshani, i-mycelium inikezwa i-carbon, kodwa ngenxa ye-gypsum, amakhowe anikezwa i-calcium. Ngaphezu kwalokho, yi-gypsum esetshenziselwa ukuhlela umquba. Izithasiselo enhlabathini zokutshala ama-champignon ngendlela yokulinganisa, umanyolo wamaminerali kanye nenyama kanye nokudla kwamathambo ngeke kuphazamise.
Umlimi ngamunye wamakhowe unefomula yakhe engcono kakhulu, ngokombono wakhe, umquba, isisekelo esivame ukuba ngumquba wamahhashi.
Ukuze ulungise umquba onjalo, kuyadingeka ukusebenzisa i-100 kg yotshani, i-2,5 g ye-ammonium sulfate, i-superphosphate ne-urea, kanye nekhilogremu eyodwa nengxenye ye-gypsum namagremu angu-250 kashoki kuwo wonke ama-400 kg womquba wamahhashi.
Uma umlimi otshala amakhowe ezotshala ama-champignon unyaka wonke, khona-ke inqubo yokwenza umquba kufanele yenzeke emakamelweni akhethekile lapho kugcinwa khona izinga lokushisa lomoya elingaphezu kuka-10 degrees Celsius. Uma amakhowe etshalwa ngezikhathi ezithile zonyaka, umquba ungabekwa ngaphansi kwe-canopy emoyeni ovulekile.
Ngesikhathi sokulungiswa komquba, kuyadingeka ukuvimbela izingxenye zayo eziyinhloko ukuthi zingathintani nomhlabathi. Uma kungenjalo, ama-microorganisms ahlukahlukene alimaza isikhunta angangena kuwo.
Isigaba sokuqala sokwenza umquba sihlanganisa ukuqoba utshani, emva kwalokho bumanziswe kahle ngamanzi kuze kube manzi ngokuphelele. Kulesi sikhundla, ishiywe izinsuku ezimbili, emva kwalokho ihlanganiswe nomquba, obekwe ngokungaguquki ngisho nasezingqimbeni. Utshani ngesikhathi sokubeka kufanele bumanziswe ngomanyolo wamaminerali, okumele kuqala buhlanjululwe emanzini. Ngakho-ke, kufanele uthole inqwaba emise okwe-shaft, enemitha eyodwa nengxenye ukuphakama nobubanzi. Okungenani kufanele kube namakhilogremu angu-100 otshani enqwabeni enjalo, ngaphandle kwalokho inqubo yokuvutshelwa izohamba kancane kakhulu, noma izinga lokushisa eliphansi lokushisa ngeke likuvumele ukuthi liqale nhlobo. Ngemva kwesikhathi esithile, inqwaba eyakhiwe iyaphazanyiswa ngokufakwa kancane kancane kwamanzi. Ukukhiqizwa komquba kudinga amakhefu amane, futhi ubude besikhathi sokukhiqizwa kwawo yizinsuku ezingama-20-23. Uma ubuchwepheshe bulandelwe, khona-ke ezinsukwini ezimbalwa ngemva kokuhlatshwa kokugcina, inqwaba izoyeka ukukhipha i-ammonia, iphunga lesici lizonyamalala, futhi umbala wenqwaba ngokwawo uzoba nsundu omnyama. Khona-ke umquba ophelile usatshalaliswa ezitsheni ezikhethekile noma imibhede yakheka kuwo, lapho amakhowe azohlwanyelwa khona.
Hlwanyela i-mycelium
Ukukhiqizwa kwama-champignon ezimbonini kwenzeka ngendlela yemifino, ngokuhlwanyela i-mycelium kumquba olungiselelwe, otholakala kuma-laboratories. Phakathi kwezindlela zokuhlwanyela i-mycelium, kufanelekile ukugqamisa indawo engaphansi, ngaphakathi lapho kulula kakhulu ukugcina izinga eliphezulu lomswakama womoya, kanye nenkomba yokushisa efanele. Kuyadingeka ukuthenga i-mycelium kuphela kubahlinzeki abaziwayo, ngoba ukwephulwa kobuchwepheshe okungenani esigabeni esisodwa sokukhiqizwa kwe-mycelium kuzobeka engcupheni ukukhula kwe-mycelium. Ukukhululwa kwe-mycelium kwenziwa ngama-granules noma ngendlela yamabhulokhi womquba angadingi ukuzihlanganisa ngokwakho. Isikhi samakhowe kufanele sitshalwe emqubeni oqinile, ngakho kufanele wendlalwe endaweni encane kuze kube yilapho izinga lokushisa lehla liye ku-25 degrees Celsius. Khumbula ukuthi ngokushesha ngemva kokuhlwanyela, izinqubo zenzeka ngaphakathi komquba, ngenxa yalokho izinga lokushisa layo likhuphuka. Ngethani ngalinye lomquba, cishe amakhilogremu ayisi-6 noma amalitha ayi-10 e-mycelium kufanele atshalwe. Ukuhlwanyela, kuyadingeka ukulungisa izimbobo kumquba, ukujula kwawo kufanele kube ngu-8 cm, futhi isinyathelo kufanele sibe ngu-15 cm. Izimbobo emigqeni encikene kufanele zinyakaze. Ukuhlwanyela kwenziwa ngezandla zomuntu siqu noma ngosizo lomsiki okhethekile kanye ne-roller.
Uma i-mycelium itshalwe, umquba kufanele umbozwe ngephepha, amacansi noma i-burlap ukuze kugcinwe umswakama kuwo. Ukuze uyivikele ekubukeni kwezinambuzane ezihlukahlukene, kuyadingeka ukuyiphatha ngesisombululo se-formalin esingu-2% njalo ezinsukwini ezintathu. Ngesikhathi sokusetshenziswa kobuchwepheshe obungasimbozi, umquba uswakanyiswe ngokunisela izindonga naphansi, ngoba uma unisela umquba ngokwawo, khona-ke kukhona amathuba aphezulu okuthuthukisa izifo ze-mycelium. Ngesikhathi sokuhluma kwayo, izinga lokushisa lomoya elingapheli liyadingeka ngaphezu kwama-degree angama-23, futhi izinga lokushisa lomquba kufanele libe ku-24-25 degrees.
Ukukhula nokuvuna
I-Mycelium, ngokwesilinganiso, ikhula ngezinsuku eziyi-10-12. Ngalesi sikhathi, inqubo esebenzayo yokubunjwa kwemicu emincane emhlophe - i-hyphae - yenzeka kumquba. Lapho ziqala ukuvela ebusweni bomquba, kufanele zifafazwe ngongqimba lwe-peat ngoshoki, ubukhulu obungamasentimitha amathathu. Ngemuva kwezinsuku ezingu-3-4 emva kwalokho, izinga lokushisa ekamelweni kufanele lehliswe libe ngama-degree angu-5. Ngaphezu kwalokho, kuyadingeka ukuqala ukuchelela ungqimba lomhlabathi ongaphezulu ngekani elincane lokunisela. Ngesikhathi sokunisela, kubalulekile ukubheka isimo sokuthi amanzi ahlala phezu koqweqwe olungaphezulu futhi angangeni emqubeni. Ukunikezwa komoya ohlanzekile njalo kubalulekile, okuzothinta kahle izinga lokukhula kwamakhowe. Umswakama ekamelweni ngaleso sikhathi kufanele uzinzile ku-17-60%. Ukuqhakaza kwama-champignon kuqala ngosuku lwama-70-20 ngemuva kokutshala i-mycelium. Uma izimo ezifanele zokukhula zibhekwa ngokuqinile, ukuvuthwa kwamakhowe kwenzeka kakhulu, ngekhefu phakathi kweziqongo zezinsuku ezingu-26-3. Amakhowe avunwa ngesandla ngokuwasonta ngaphandle kwe-mycelium.
Kuze kube manje, abaholi bokukhiqizwa kwezimboni zama-champignon bahlanganisa i-USA, Great Britain, France, Korea neChina. Eminyakeni yamuva nje, Izwe Lethu seliqale ukusebenzisa ngenkuthalo ubuchwepheshe bangaphandle ekukhuleni kwamakhowe.
Amakhowe aqoqwa ekushiseni okungama-12-18 degrees. Ngaphambi kokuqala ukuqoqwa, igumbi kufanele lifakwe umoya, lokhu kuzogwema ukukhula komswakama, ngenxa yalokho kuvela amabala kumakepisi amakhowe. Ngokubonakala kwesikhunta, unganquma ukuthi sekuyisikhathi sokusisusa. Uma ifilimu ehlanganisa i-cap nomlenze isivele yeluliwe kakhulu, kodwa ingakadabuki, lesi yisikhathi sokuqoqa i-champignon. Ngemva kokukha amakhowe, ayahlungwa, agulayo futhi alimele alahlwe, bese amanye ayapakishwa futhi athunyelwe ezindaweni ezithengiswayo.