Okuqukethwe
Ukukhula kweShiitake
Incazelo emfushane yesikhunta, izici zokukhula kwayo
EYurophu, ikhowe le-shiitake laziwa kangcono ngokuthi i-Lentinus edodes. Ingummeleli womndeni omkhulu wesikhunta esingaboli, esinezinhlobo zesikhunta ezingaba yinkulungwane eyodwa nengxenye ezingakhuli nje kuphela ngokhuni olubolayo nolufayo, kodwa naku-substrate yezitshalo. Kuyinto evamile ukubona i-shiitake ikhula eziqwini ze-chestnut. EJapane, ama-chestnuts abizwa ngokuthi "shii", ngakho-ke igama laleli mushroom. Kodwa-ke, ingatholakala nakwezinye izinhlobo zezihlahla eziphukayo, kuhlanganisa. ku-hornbeam, poplar, birch, oak, beech.
Endle, lolu hlobo lwamakhowe luvame ukutholakala eningizimu-mpumalanga nasempumalanga ye-Asia, kuhlanganisa. ezindaweni ezinezintaba zaseChina, Korea naseJapan. EYurophu, eMelika, e-Afrika nase-Australia, i-wild shiitake ayitholakali. Ezweni Lakithi, leli khowa lingatholakala eMpumalanga Ekude.
I-Shiitake iyikhowe le-saprophyte, ngakho-ke umsoco wayo usekelwe ezintweni eziphilayo ezivela ezinkuni ezibolile. Yingakho ngokuvamile lesi sikhunta sitholakala eziqwini ezindala nasezihlahleni ezomile.
Sekuyisikhathi eside abantu base-Asia bencoma ukuphulukisa kwe-shiitake, yingakho itshalwe yibo eziphunzini zezihlahla izinkulungwane zeminyaka.
Ngokubukeka, leli khowa liyikhowe lesigqoko elinesiqu esifushane esiwugqinsi. Isigqoko singaba nobubanzi obufika kumasentimitha angu-20, kodwa ezimweni eziningi siphakathi kwamasentimitha angu-5-10. Lolu hlobo lwamakhowe lukhula ngaphandle kokwakhiwa kwemizimba ye-fruiting ecacile. Umbala wekepisi lamakhowe esigabeni sokuqala sokukhula unombala onsundu omnyama, umumo uyindilinga. Kodwa ngesikhathi sokuvuthwa, isigqoko siba sithambile futhi sithola umthunzi okhanyayo.
Amakhowe anenyama elula, ehlukaniswa ukunambitheka okuthambile, okukhumbuza kancane ukunambitheka kwamakhowe we-porcini.
Ukukhetha nokulungiselela indawo
Ukutshalwa kweShiitake kungenziwa ngezindlela eziningana: okubanzi futhi okujulile. Esimweni sokuqala, izimo zokukhula zenziwa ngokuseduze ngangokunokwenzeka nemvelo, futhi esimweni sesibili, isitshalo noma izinto zokhuni zokhuni zikhethwa ngabanye ngamakhowe ngokungezwa kwezixazululo ezihlukahlukene zezakhi. Ukukhula kwe-shiitake kunenzuzo ephezulu, kodwa noma kunjalo, iningi lamapulazi amakhowe ase-Asia likhetha uhlobo olubanzi lokutshalwa kwalawa makhowe. Ngesikhathi esifanayo, ama-Asiya alungiselela ngokukhethekile izindawo ezithile zehlathi kulokhu, lapho umthunzi ovela ezihlahleni uzodala izimo ezihle kakhulu zokukhula kwe-shiitake.
The climate, characterized by hot summers and cold winters, cannot be called favorable for the cultivation of such mushrooms, therefore, the creation of special premises is required in which it will be possible to achieve control over the level of humidity and temperature. The extensive method involves growing mushrooms on stumps of deciduous trees, which are specially harvested for this. The most popular in this business are chestnuts and dwarf chestnuts, hornbeams, beeches and oaks are also suitable for this. In order for mushrooms to grow nutritious and healthy, stumps for their cultivation must be harvested at a time when sap flow in the trees stops, i.e. it should be either early spring or late autumn. At this time, wood contains a huge amount of nutrients. Before choosing wood for growing shiitake, you should carefully inspect it, and discard damaged stumps.
Ukuthola iziqu, izingodo ezisahliweyo ezinobubanzi obungamasentimitha ayi-10-20 zizofaneleka kakhulu. Ubude besiqu ngasinye kufanele bube ngamamitha ayi-1-1,5. Ngemva kokuthola inombolo edingekayo yeziphunzi, zigoqwa zibe yinqwaba yokhuni futhi zimbozwe nge-burlap, okufanele zisindise ekumisweni. Uma izinkuni zomile, izingodo kufanele zifakwe emanzini izinsuku ezingu-4-5 ngaphambi kokuhlwanyela i-mycelium.
I-Shiitake nayo ingatshalwa ezingodweni ezomile, kodwa kuphela uma zingakaqali ukubola. Izinkuni ezinjalo kufanele zimanziswe kakhulu isonto ngaphambi kokutshala i-mycelium. Ukutshala amakhowe kungenziwa ngaphandle nasekamelweni elikhethekile lapho ungagcina khona izinga lokushisa elidingekayo ukuze kuthuthukiswe i-shiitake.
Esimweni sokuqala, i-fruiting yamakhowe izokwenzeka kuphela ngenkathi efudumele, kodwa esimweni sesibili, kubonakala sengathi kungenzeka ukukhulisa i-shiitake unyaka wonke. Kubalulekile ukukhumbula ukuthi lapho ukhula amakhowe ezindaweni ezivulekile, kufanele avikelwe emoyeni naselanga eliqondile.
Futhi, ungakhohlwa ukuthi i-shiitake izothela izithelo kuphela uma izinga lokushisa elizungezile ligcinwa ku-13-16 degrees, kanye nomswakama wezinkuni ku-35-60%. Ngaphezu kwalokho, ukukhanyisa kubalulekile - kufanele kube okungenani ama-lumens ayi-100.
Hlwanyela i-mycelium
Ngaphambi kokuqala inqubo yokuhlwanyela, imigodi kufanele ibhojwe esiphunzini se-mycelium. Ukujula kwawo kufanele kube ngamasentimitha angama-3-5, futhi ububanzi bube ngu-12 mm. Kulokhu, isinyathelo kufanele sibonwe ezingeni lika-20-25 cm, futhi phakathi kwemigqa kufanele okungenani kube ngu-5-10 cm.
I-Mycelium igxishwe kakhulu emigodini ewumphumela. Khona-ke umgodi uvalwa ngepulaki, ububanzi bayo buncane ngo-1-2 mm kunobubanzi bomgodi. Ukhokho ukhandwa ngesando, futhi izikhala ezisele zivalwa ngengcina. Khona-ke lezi ziqu ziphinde zisakazwe emgqonyeni wezinkuni noma ekamelweni elikhethekile. Ukuthuthukiswa kwe-mycelium kuthonywa izici eziningi - kusukela kukhwalithi ye-mycelium kuya ezimweni ezidalwe. Ngakho-ke, ingakhula ngaphezu kwezinyanga ezingu-6-18. Ukushisa okungcono kakhulu kuzoba ngama-20-25 degrees, futhi izinkuni kufanele zibe nomswakama ongaphezu kwama-35%.
Ukuze izinkuni zingashisi, kufanele zimbozwe phezulu, futhi njengoba zoma, zingamanziswa. Isikhi samakhowe singabhekwa njengesithuthukisiwe uma amachashaza amhlophe avela ku-hyphae eqala ukuvela ezingxenyeni zamalogi, futhi ugodo alisawenzi umsindo wokukhala lapho lucofazwa. Uma lesi sikhathi sesifikile, izingodo kufanele zifakwe emanzini. Uma kuyinkathi efudumele ngaphandle, khona-ke lokhu kufanele kwenziwe amahora angu-12-20, uma kuyinkathi ebandayo - izinsuku ezingu-2-3. Lokhu kuzokwandisa umswakama wezinkuni kuze kufike ku-75%.
Ukukhula nokuvuna
Lapho i-mycelium iqala ukwanda, izingodo kufanele zifakwe ezindaweni ezilungiselelwe ngaphambilini. Kusukela phezulu, zimbozwe ngendwangu eguquguqukayo, ngenxa yalokho kukhona ukulingana komswakama nokushisa.
Lapho ubuso bezingodo bugcwele imizimba yezithelo, indwangu yokuzivikela kufanele ilahlwe, umswakama ekamelweni uyancipha ube ngu-60%.
Izithelo zingaqhubeka amaviki angu-1-2.
Uma ubuchwepheshe bokulima buye babonwa, amakhowe angatshalwa esiphunzini esisodwa esihlwanyelwe iminyaka emihlanu. Ngesikhathi esifanayo, isiphunzi esinjalo sizothela izithelo izikhathi ezingu-2-3 ngonyaka. Lapho ukuvuna sekuphelile, iziphunzi ziphinde zibekwe enqwabeni yokhuni, futhi zimbozwe ngendwangu edlulisela ukukhanya phezulu.
Qinisekisa ukuthi uvimbela ukwehla komswakama wezinkuni ezingeni elingaphansi kwama-40%, futhi ugcine izinga lokushisa lomoya ku-16-20 degrees.
Lapho izinkuni zoma kancane, kufanele futhi zifakwe emanzini.