I-Mandarin iyisitshalo esisitshalo esihlala njalo. Ngokunakekelwa kahle, umuthi wamandarinali wangaphakathi ukhula ube yimitha elilodwa ukuphakama, izimbali, futhi uthuthukise - emthini omncane ungakhula ube ngamamandari angama-50-70. Bavuthiwe ekwindla futhi bangahlala izinyanga ezimbalwa emthini. Kodwa ngomuthi wesi-mandarin ukukujabulisa ngezithelo, udinga ukunakekelwa. Indlela yokutshala umuthi wesi-mandarin wokuhlobisa, ukukhathazeka ukuthatha, nokuthi ngabe isitshalo sidinga ukusika, sizokhuluma ngalokhu konke.
Indlela yokunakekela umuthi wesi-mandarin?
Ukunakekela isihlahla sama-mandarin kuqala ngokukhetha indawo efanele. Emthini wesi-mandarin ngokuntuleka kwamaqabunga okukhanya kuwela phansi, ngakho-ke lesi sitshalo singcono ukuhlela eningizimu, eningizimu-ntshonalanga naseningizimu-ntshonalanga amafasitela. Ehlobo, lesi sitshalo sivikela isitshalo ekukhanyeni kwelanga, futhi ebusika kuyadingeka ukukhanyisa umuthi wesi-mandarin. Ehlobo, i-citrus ingathathwa emoyeni ovulekile, endaweni evikelekile emoyeni, futhi uma kukhona insimu, bese uphonsa umuthi wesi-mandarin embizeni emhlabathini.
Ukushisa okufanelekayo kokutshala isihlahla sama-mandarin kungama-16-18 ° C. Ezingeni lokushisa eliphakeme, amaqabunga omuthi wesi-mandarin, aqinanga, awekho, kodwa ngezimbali ezinjalo kungenzeka. Nakuba ukuwa kwesinye ingxenye se-ovary kubhekwa njengokujwayelekile, futhi kwenzeka kabili - ngemuva kokuwa kwamagundane, futhi ngemuva kokufinyelela izithelo zobuncane be nut. Isihlahla sama-mandarin sinesikhathi sokuphumula lapho lesi sitshalo siyeka ukukhula. Ngalesi sikhathi, izinga lokushisa kufanele lihliswe ku-10-14 ° C, uma ungenzi lokhu, awukwazi ukulinda. Kodwa qaphela ukudonsa okubukhali okushisayo, isihlahla ngeke sithande. Kuzo zonke izinguquko kudingeka zijwayele kancane kancane.
Ungayiphuza kanjani umuthi wesi-mandarin ukuze ungabuni? Ngenkathi efudumele, kudingeka wenze lokhu ngokuningi, ukuze umhlaba ugcwele ngokugcwele. Ebusika, ukuchelela kufanele kunciphise ukuze kuvinjelwe ukuqhuma kwamanzi. Kodwa uma i-mandarin yasebusika ihlala egumbini elifudumele, bese ulungisa ukuchelela akusho.
Umswakama womoya ubalulekile kuzo zonke izitshalo ze-citrus, ngakho kufanele ukwandiswe yizo zonke izindlela ezitholakalayo - ukuchithwa kwezitshalo, ukubeka eceleni kwesihlahla seziqukathi ngamagatsha amanzi, ukusula amaqabunga ngendwangu emanzi. Lokhu kuphakanyiswa ukuthi kwenziwe kuphela izitshalo ezindala, ngoba amaqabunga amancane akonakala kalula. Futhi ehlobo ungakwazi ukuhlela ukugeza i-mandarin ngaphansi kweshawa, kuzoshukumisa ukukhula kwayo. Uma lesi sitshalo sigcinwa ebusika egumbini elipholile, ukuphambana kufanele kumiswe.
Ukondla umuthi wesi-mandarin kuyadingeka ngesikhathi sonyaka nonyaka ehlobo, isikhathi emavikini amabili. Izitshalo zikhetha ukusebenzisa ama-organic, amakhemikhali, kodwa-ke, ukusebenzisa okungenani kanye nokushintshanisa okuphilayo.
Indlela yokutshala umuthi wesi-mandarin?
Ukutshala izihlahla kuze kube neminyaka engu-4 kwenziwa njalo ngonyaka, bese njalo eminyakeni engu-3-4. Pot kufanele ukhethe amamentimitha angaphezu kwamamitha angaphezulu kunezimbiza ezidlule, ezinkulu kakhulu akudingeki zizisebenzise - inhlabathi iyophendukela emuncu. Ukutshala i-mandarin, intamo impande ayikwazi ukujula - amagxolo abonakalisiwe, ukutheleleka kubonakala futhi isitshalo siyafa. Umhlabathi udinga ukukhanya futhi okunomsoco, ukugeleza kwemanzi kuyadingeka.
Indlela yokutshala umuthi wesi-mandarin?
Ukukhiqizwa kwesihlahla sama-mandarin kwenziwa nge-cuttings, izendlalelo zomoya, imbewu kanye nokuhlanganiswa. Izendlalelo zomoya zifanelekile izihlahla zakudala, lapho ungakhetha khona igatsha elenziwe kahle.
Ukunciphisa umuthi wesi-mandarin
Ukusheshisa i-fruiting, i-mandarin kumele inqunywe. Ngenxa yalokhu, amahlumela e-apical ahlushwa ngesikhathi sokuvumela i-mandarin ukuba igatsha. Ngaphezu kwalokho, wonke amagatsha abuthakathaka futhi aqinayo kudingeka asuswe.