Siyaqonda ukuthi emva kwalokho ungatshala

Igama lezolimo "ukujikeleza kwezitshalo" alufaneleki kuphela ezimweni zezindawo eziningi ezihlanganisiwe zasepulazini nase-sovkhoz, kodwa futhi endaweni encane yomlimi wemifino e-amateur. Ngolimi olulula lomuntu, lokhu kusho ukuthi kudingekile ukuba ulandele ukulandelana, okungasetshala, nokuthi yini engathandeki. Iqiniso liwukuthi isitshalo ngasinye sisebenzisa izakhi ezithile ezivela emhlabathini, futhi ukutshala isivuno esifanayo endaweni eyodwa kudonsa kakhulu inhlabathi. Ukungasho ukuthi kunzima kakhulu ukulwa nezifo zezitshalo, uma ziqhubeka unyaka nonyaka emhlabathini.

Ngezifo futhi uqale

Bathi, "Nginike isikhathi sami emifino ngayinye". Ungacacisa futhi ngakho: imifino ngayinye - inkathazo yayo. Ama-bacterium abangela izifo, izinambuzane nezimbungu zabo ziqoqa ezindaweni "ezihambisanayo" nemifino yabo eyintandokazi, futhi kuyoba iphutha elikhulu lokutshala isitshalo esifanayo noma isitshalo esifanayo ngenkathi yesibili, kodwa ngezinhlobo ezifanayo, ngokwesibonelo, izaqathe nama-turnips. Lapha akukho amakhemikhali angeke asize. Kunzima ukubiza isifo esingenakuguquka nesifo esibi sezitshalo kune-phytophthora. Akugcini nje ukubhubhisa isivuno emvinini, kodwa futhi kuqhubeka emhlabathini iminyaka eminingana. Yingakho kungenakwenzeka ukutshala endaweni efanayo isitshalo esifanayo nalesi sifo, noma ezinye izitshalo ezibhekene nokulimala. Ukufunda isihloko, okungasetshala-ke, udinga ukucabangela ngalolu cala: yiziphi izimila kunalokho okugulayo. Ngakho-ke, i-phytophthora: utamatisi, amazambane, ama-aubergines, i-pepper yilabo abanesandulela ngculazi. Lokhu kusho ukuthi akekho kulezi zitshalo ezifanele ukutshala emva komunye. Ikakhulukazi uma umanduleli egula ngesifo esithathwe ngenhla. Ngendlela, awukwazi ukukhipha ushintsho kumasayithi okutshala kusuka esi sifo uma utshala imbewu enesifo noma izimpande ezitshalweni endaweni entsha - ukuze ukwazi ukusakaza lesi sifo yonke insimu.

Yini ongayifaka?

Uma sesivele sikhulume ngemifino evezwe ku-phytophthora, tshela, nokuthi yini engase ihambisane nayo. Ngemuva kwamazambane, utamatisi ungatshala ama-peas nobhontshisi ngokuphepha, kuyoba usizo kakhulu enhlabathini. Khamba emva kwabo kanye iklabishi, beet kanye izaqathe. Ngokuba utamatisi ofanayo, amazambane kanye nama-aubergini, abandulela phambili bazoba ubhontshisi ofanayo, iklabishi, ummbila, ukhukhamba, anyanisi, imifino. I-garlic izwa kahle kakhulu emva kwamagundane nama-squash cultures. Kodwa yini ongayitshala emva kellicisi - lesi esinye isihloko. I-anyanisi ne-garlic yizinhlobo zezinhlobo ezithile, kanti enye ayikwazi ukutshala emva kokunye, kanye nokutshala endaweni efanayo unyaka nonyaka. Zinezifo ezifanayo nezinambuzane, futhi lokhu kufanele kuphathwe ngakho konke ukungathí sina. Futhi badla izinto ezifanayo ezivela enhlabathini, ziphoqa futhi zidinga ukudla njalo. Okuningi kakhulu uhlu lwalokho okungatshalaliswa u-anyanisi kanye nogalikhi. Zonke izinhlobo zemifino yasebusika neminyaka yonke, izithelo zommbila, ukhukhamba, amazambane okuqala - bonke bazozizwa behle kakhulu ku-anyanisi omdala kanye nemibhede ka-garlic. Emva komnsalo ungahlwanyela isithombo, khona-ke kukhona nethemba lokuligcina lezinambuzane zenhlabathi. Ukhukhamba ungahamba neklabishi notamatisi, kanye nama-beet kanye nama-turnips.

Futhi uma kungenakwenzeka?

Uma umhlaba ongaphansi kwensimu epulazini incane kakhulu, khona-ke embuzweni walokho ongatshala khona, ikakhulukazi ungacacisi. Isibonelo, uma umlimi ensimini ekhulela amazambane endlini yakhe, izodlala indawo enkulu, futhi ngeke neze ukwazi ukudlulisela kwenye indawo. Okufanayo namatamatisi, ngamakhukhamba. Kunendlela eyodwa kuphela yokuphuma: ngezikhathi ezithile, ukudela umvuno futhi wenqabe ngokuphelele kulabo noma ezinye imifino, unikeze umhlaba umhlanga futhi ubeke izitshalo ezilula - imifino, izithelo, anyanisi, i-garlic. Futhi ungakhohlwa ngama-fertilizer eziphilayo kanye nokufaka umanyolo - zivumela ngezinga elithile ukuvuselela inhlabathi.