Okuqukethwe
Isikhunta samakhowe isifo esivame kakhulu abalimi bamakhowe ababhekana naso lapho bezalanisa ama-champignon nama-oyster mushroom. Ngeshwa, azikho izindlela eziphumelelayo zokulwa nesikhunta samakhowe amasha, futhi ukuvikelwa kwezitshalo kusekusetshenzisweni okufika ngesikhathi kwezinyathelo zokuvimbela. Izinhlobo eziyinhloko zokubunjwa kwesikhunta ziluhlaza, ophuzi, ophuzi-luhlaza, i-confetti, i-carmine, i-spiderweb kanye ne-olive. Okufanele ukwenze ukuvimbela ukubonakala kwesikhunta kumakhowe ngesikhathi sokutshala kuchazwe ngokuningiliziwe kuleli khasi.
Kungani isikhunta esiluhlaza sivela kumakhowe?
Isikhunta esiluhlaza, njengomthetho, ithinta ama-champignon akhule emakamelweni amakhulu. Isizathu sokuthi kungani isikhunta esiluhlaza sivela kumakhowe izinhlobo ezahlukahlukene ze-skae-yutsht, zisakazeke kakhulu emvelweni futhi zivela ku-substrate kanye nezinto zokuqala. Wona, kanye namanye ama-microorganisms, nawo ahilelekile ekuvubeleni. Le pathogen ayihlushwa amazinga okushisa aphezulu. Kulokhu, ama-microorganisms asele ayafa, futhi lesi sikhunta siqala ukukhula ngokushesha, ngaphandle kokuhlangabezana nanoma yiziphi izithiyo kanye nezimbangi. I-mycelium yalesi sikhunta iyi-hyphae encane engena kuyo yonke i-substrate futhi inikeze iphunga le-cellar kanye nesikhunta. I-Mycelium yamakhowe ayikwazi ukukhula ezimweni ezinjalo, njengoba ingatholi izakhi. Ufa ngokushesha okukhulu. Futhi i-fungus ye-parasitic ikhulisa izinhlamvu. Ngenxa yalokhu, ku-substrate kuvela amaqabunga aluhlaza okotshani, aluhlaza okotshani, anemibala emnyama. Izinhlamvu zesikhunta zigcwele izinhlamvu eziluhlaza. Ngaphezu kwalokho, i-ammonia ku-substrate kanye nokuntuleka komoya omusha kukhuthaza kuphela ukuthuthukiswa kwalesi sikhunta. Uma umquba wezinkukhu uxutshwe ngokungalingani engxubeni yokuqala, lokhu futhi ngezinye izikhathi kubangela isikhunta esiluhlaza.
Ukuthi amakhowe atheleleke ngesikhunta esiluhlaza abukeka kanjani aboniswa esithombeni:
Isikhunta esiluhlaza singavinjelwa kuphela. Kungani izinto zokuqala zama-substrates kufanele zithathwe kuphela ngesilinganiso esifanele futhi zifakwe umquba ngendlela efanele. Inqubo ye-pasteurization ngokwayo kufanele ihlolwe njalo, igweme ukushisa noma yikuphi.
Kuvunyelwe ukuzamazama i-substrate ehlaselwe yisifo futhi. Ngenxa yalokho, ungathola isivuno esincane. Ngaphambi kokuphathwa okunjalo, i-substrate ivame ukufafazwa nge-superphosphate powder.
Isikhunta esinsundu nesiphuzi kumakhowe oyster nama-champignon
isikhunta esinsundu ngokuvamile kuthinta amakhowe oyster nama-champignon. I-agent yayo eyimbangela iyisikhunta se-saprophytic. Isikhunta singavela ku-substrate ngaphambi noma ngemva kokusetshenziswa kwekhava. Ekuqaleni, isikhunta simhlophe futhi si-fluffy, bese siba nsundu-grey, ngesimo se-plaque. Uma uyimbambatha ngesandla noma uyichelele, khona-ke uthuli luyaphuma ezindaweni. Lapho i-mycelium yamakhowe ihluma endabeni yokumboza, isikhunta samakhowe siyanyamalala.
Lesi sifo singagwenywa kuphela, alikho ikhambi. Njengendlela yokuvimbela, izinto zokumboza kufanele ziphathwe nge-foundationazole. Futhi, ungavundisi phansi.
isikhunta esiphuzi futhi ngokuvamile kuthinta ama-champignon. Kubangelwa isikhunta esiyisinambuzane iMyceliophtora lutea; le pathogen ingenye eyingozi kakhulu kuma-champignon. Isikhunta esinjalo singatholakala emvelweni - i-parasitizes ku-mycelium ekhulayo yasendle yesikhunta ehlukahlukene. Futhi ku-substrate, ikhula kuphela uma kukhona i-champignon mycelium endaweni efanayo. I-mycelium emhlophe ibonakala emngceleni phakathi kwesembozo kanye ne-substrate. Ngemva kwalokho, ama-spores ayakhiwa futhi izindawo ezithintekile ziba phuzi. I-substrate ngokwayo iqala ukunuka njenge-copper oxide, noma i-carbide. Izinhlamvu zesikhunta zimelana kakhulu namazinga okushisa aphezulu, azifi ngesikhathi se-pasteurization futhi zingathwalwa nomhlabathi, i-substrate engcolile, ngezandla zabantu namathuluzi.
Ngezinhloso zokuvimbela, kuyadingeka ukugcina ngokuqinile izidingo zenhlanzeko, umquba ngendlela efanele. Uma i-substrate inegciwane, khona-ke yonke into ezungeze amakhowe kufanele ifafazwe masonto onke ngesisombululo se-formalin esingu-4%. Futhi emva kokuphazamiseka ngakunye, kuyadingeka ukufafaza amakholomu ngesisombululo esingu-1% se-sulphate yethusi. I-substrate enegciwane nayo iphathwa ngesisombululo se-1% se-copper sulphate bese iyiswa endaweni yokulahla imfucuza. Le substrate ayikwazi ukusetshenziswa njengomanyolo we-organic. Zonke izindawo zokukhiqiza kumele zishiswe ngo-12 °C amahora angama-72 ngemuva kokushintshaniswa kwezitshalo ngakunye.
Okufanele ukwenze uma isikhunta se-confetti sivela kumakhowe
isikhunta esiphuzi confetti - Lesi yisifo esihlukile, esihlukile kunesikhunta esiphuzi esijwayelekile. Ibangelwa olunye uhlobo lwe-fungus ye-parasite. I-mycelium emhlophe yakheka ku-substrate ngendlela yamabala ahlakazekile. Ziphenduka zibephuzi kamuva bese ziba nsundu ngokuphuzi. Izicubu zamakhowe zingakheka ngisho naphakathi.
Njengoba ikhula kanyekanye ne-mushroom mycelium, lesi sitshalo kancane kancane siqala ukubusa phezu kwayo. Amabala angabonakala kahle ngesikhwama. Kulula ngisho ukuwahlola ngokuthulula i-substrate esikhwameni ephepheni bese uyihlukanisa ibe izingqimba ezivundlile. Isikhunta ngokuvamile sinemibala ehlukile kunaleyo ye-mushroom mycelium - ihlale i-gray-silver. Ukuthuthuka, lesi sifo sinomthelela ocindezelayo ekutheleleni kwamakhowe. Iqale yehlise ijubane, bese iyama.
Ukuthuthukiswa okukhulu kwesikhunta kwenzeka ngosuku lwama-50-60 ngemuva kokuhlwanyela i-mycelium. Ngakho-ke, ukuthela kamuva kwenzeka esitshalweni se-champignon, ukulahlekelwa kuzoba kukhulu.
Izinhlamvu zalesi sikhunta se-parasitic esikhuntile ziyafa emazingeni okushisa angama-60 ° C nangaphezulu. Ngokuvamile, lesi sifo sisakazeka nge-substrate, ngezinye izikhathi singatholakala emhlabathini. Ukutheleleka kungangena ku-substrate lapho kukhishwa ekamelweni. Ama-spores alethwa umoya kanye nothuli oluvela kuma-champignon angomakhelwane noma ku-substrate esetshenzisiwe. Impahla yomhlabathi nayo ingatheleleka. Ama-spores aphathwa kanye nezingubo nezicathulo, ngamathuluzi, imikhaza, amagundane, izimpukane zamakhowe, njll.
Ukuze uvimbele ukutheleleka, kuyadingeka ukuhambisana nezidingo zokuhlanzeka kokubili esitshalweni se-champignon ngokwaso nasendaweni eseduze naso. Ukwenza umquba akufanele kwenziwe phansi kobumba. I-substrate kufanele ifakwe kahle i-pasteurized amahora angu-12 ku-60 °C. Kungcono ukusebenzisa izikhwama ezenziwe ngefilimu ye-polymer, ezonciphisa ingozi yokutheleleka kokutheleleka lapho ubeka amakhowe. Ngaphezu kwalokho, zonke izinyathelo kufanele zilandelwe ngokuqinile (ukulungiswa kwe-substrate yokuzalanisa, ukuhluma okusheshayo kwe-mycelium, ukuyixuba ne-pasteurized substrate, njll.) okusheshisa ukukhula kwe-mycelium nokwakheka kwezithelo. Lokhu kuzosiza ukunciphisa ingozi yokulahleka kwezitshalo.
Uma amakhowe noma kunjalo embozwe isikhunta, khona-ke ukucutshungulwa kwemilenze kanye nezinto zokumboza ezinamathela kuzo akufanele zihlakazeke. Kufanele ziqoqwe ezikhwameni zefilimu ye-polymer futhi zigoqwe emgodini olungiselelwe lokhu ngokukhethekile. Lezi mfucumfucu kufanele ziniselwe nsuku zonke ngesisombululo se-copper sulfate. Umgodi udinga ukumbozwa ngomhlaba. Igumbi lonke lapho i-champignon igcwele khona kufanele igezwe futhi ibulawe amagciwane nsuku zonke ngesisombululo se-copper sulfate. Zonke izintuba zokungena komoya kufanele zimbozwe ngamanethi. Ngaphambi nangemva kokusebenza kumakhowe, kufanele ugeze wonke amathuluzi okusebenza, ugeze izingubo zokusebenza, ugeze futhi ukhiphe amagciwane izicathulo ngesisombululo se-copper sulfate, futhi ugeze izandla zakho ngensipho namanzi.
Izinyathelo eziyinhloko zokulwa nesikhunta sesikhunta ziwukuvimbela. Okokuqala, kuyadingeka ukususa yonke imithombo yokutheleleka kuzo zonke izigaba zokukhula kwamakhowe.
Ukuvimbela isikhunta ukuthi singaveli kumakhowe, yonke indawo e-champignon kufanele ifafazwe kanye ngesonto ngesisombululo esingu-1% se-sulphate yethusi. I-substrate esetshenzisiwe kufanele iphathwe ngesisombululo se-copper sulphate ngaphambi kokuyikhipha kumakhowe. Ingasetshenziswa njengomanyolo ophilayo kuphela lapho kungekho khona amakhowe. Izakhiwo zokukhiqiza kufanele futhi zishiswe kanye ne-substrate.
isikhunta sekhowe esiphuzi
isikhunta esiphuzi-luhlaza I-substrate kuma-champignon ithinteka kaningi. Amakhowe aba buthaka, abe mpunga ngombala; i-mycelium kancane kancane iyafa. Endaweni yawo, kwakheka amakhowe akhuntile anezinhlamvu eziphuzi-luhlaza kanye ne-mycelium emhlophe. Inesimo sephunga elibi futhi izwa i-viscous. Lesi sifo sibangelwa isikhunta eziningana ezahlukene. Ziyakwazi ukukhula kanyekanye, futhi kunzima kakhulu ukuzihlukanisa. Lolu hlobo lwesikhunta luvamile emvelweni. Ingena ku-substrate kanye nezinto zokuqala futhi, kanye namanye ama-microorganisms, ibamba iqhaza ekwenzeni umquba. Isikhunta esiphuzi-luhlaza siqala ukukhula ekushiseni kwama-45 ° C. Sifa ngokuphelele nge-pasteurization enhle. Uma i-pasteurization yenziwa ngokholo olubi, futhi i-substrate ngokwayo isezingeni eliphansi, khona-ke isikhunta singena ngokushesha i-mycelium yamakhowe ezigabeni zokuqala zokukhula. Ukutheleleka kuyakwazi ukungena ku-substrate yekhwalithi ephezulu. Imithombo yokutheleleka ingangcoliswa imfucuza engaphansi, eyahlakazeka eduze kwama-champignon kanye nendawo yokufaka umquba, umoya nothuli, izicathulo, amathuluzi. Sekwephuze kakhulu ukucabanga ukuthi yini okufanele uyenze lapho amakhowe esevele ekhuntile. Uma ukutheleleka kwethulwa ngesikhathi sekwephuzile kakhulu, lapho i-mycelium yakhiwe ngokugcwele futhi ukwakheka kwezithelo sekuqalile, khona-ke ingozi yokulahlekelwa kwezitshalo iyancipha kancane.
Ukuze uvimbele lesi sifo, kufanele ulandele njalo yonke imithetho yokuhlanzeka endaweni yomquba. Ungasebenzisi ubulongwe bezinyoni obugcinwe isikhathi eside. Ukwenza umquba kufanele kwenziwe ngokuhambisana nazo zonke izidingo futhi kubekwe endaweni yenqwaba. I-substrate kufanele ihlale ingaphansi kokwelashwa okushisa. Ngaphezu kwalokho, idinga ukumanziswa ngokushesha ngemva kokukhipha amakhowe kuwo. Ngezinsuku ezinomoya, akuthandeki ukuyihlanza. I-substrate esetshenzisiwe kufanele ikhishwe ezikhwameni zepulasitiki. Geza amakhowe njalo futhi ubulale amagciwane ngama-fungicides.
Ezinye izinhlobo zesikhunta sesikhunta
isikhunta se-carmine okubangelwa ukhunta Sporendomena purpurescens Bon. Kuvela ngesikhathi sokuthela ngesimo sokukhukhumeza okumhlophe noma isembozo se-mycelium phakathi kwezigaxa zezinto ezibonakalayo. I-mycelium yalesi sikhunta ikhula ngokushesha kakhulu futhi ihlanganisa lonke ungqimba lwe- integumentary material. Ayimumbi amanzi lapho ichelela. Ku-champignon, i-fruiting kuqala iyancipha, bese ima ngokuphelele. I-mycelium yesikhunta iphenduka ibe phuzi, kamuva iba bomvu we-cherry futhi i-sporulation iqale. Lesi sikhunta sithanda kakhulu i-nitrogen futhi sikhula ku-substrate ecebile kuyo. Uma izinga lokushisa le-substrate liba ngu-10-18 ° C, khona-ke ukukhula kwesikhunta sesikhunta kuyanda, kuyilapho ukuthuthukiswa kwesikhunta esilinyiwe, ngokuphambene nalokho, kunciphisa.
Ukuvimbela lesi sifo, i-substrate egcwele i-nitrogen namanzi kufanele igwenywe. Umanyolo we-nitrogen kufanele usetshenziswe ngokucophelela. Ngesikhathi sokwelashwa okushisa kwe-substrate, kufanele kube khona ukungena komoya omusha. I-Amonia kufanele ikhululwe ngokuphelele. Izinga lokushisa le-substrate kufanele futhi lihlale lilungele isikhunta esilinyiwe.
I-spider web kanye nesikhunta se-olive - izifo ezivame kakhulu zamakhowe oyster. Zivela ku-substrate futhi zivimbela ukukhula kwe-mycelium nokwakheka kwezithelo. Indlela elula futhi ephumelelayo yokulwa nalezi zifo usawoti. Ngokuvamile ifafazwa ezindaweni ezinegciwane. Usawoti uvimbela lesi sifo ukuthi singasakazeki ngokuqhubekayo.