Emaphandleni kukhona izinambuzane nezifo ezitshalayo ezivimbela abalimi ukuba bangavuni isivuno esihle. Ngakho-ke, entwasahlobo nasehlobo, ukulwa nezifo cishe zonke izitshalo, ukupuniza nge-Bordeaux ingxube eyenziwa.
Njengamanje, ezitolo ezikhethekile zithengisa ingxube ekulungeleyo yeBordeaux, ehlanganisa i-lime eline-pre-packaged slaked sulfate ngokulingana okufanele. Kodwa ungakwazi ukuzilungiselela ngokwakho, khona-ke sizokutshela ukuthi ungakwenza kanjani.
Ukuzilungiselela ngokwakho ingxube yeBordeaux
Abalimi bezitshalo ngezikhathi ezahlukene zokukhula kwezitshalo basebenzisa i-Bordeaux ingxube ezindaweni ezahlukene.
Ukulungiswa kwe-1% yokuhlushwa kuyadingeka:
- 100 g we-sulphate yethusi;
- 100-150 g we-lime;
- 10 amalitha amanzi.
Ukuhlushwa kwe-3%:
- 300 g we-sulphate yethusi;
- 400 g we-lime;
- 10 amalitha amanzi.
Ukuhlushwa okungu 0.5-0.75%:
- 50-75 g we-sulfate yethusi;
- 75-100 g we-lime;
- 10 amalitha amanzi.
Indlela yokuqothula ingxube elungiselelwe noma ehlanganiswe ne-Bordeaux?
Inqubo yokuxuba ifana:
- I-sulfate ye-Copper yahlakazwa ku-1 litre lamanzi ashisayo ezitsha ezingezona zensimbi;
- ngemuva kokuqedwa kwe-vitriol, engeza amanye amalitha angu-5 amanzi;
- e-tank yesibili, qeda i-lime ngamalitha angu-5 amanzi;
- Isixazululo se-sulfate sethusi sithelela umfudlana omncane kwisisombululo se-lime (umyalelo wokumnika awukwazi ukuguqulwa);
- Hlunga ngaphambi kokusetshenziswa.
Ingxube elungiselelwe kahle iyoba yikhanda elihlaza okwesibhakabhaka Lungisa ingxube yeBordeaux ngokushesha ngaphambi kokuba isetshenziswe.
Ukusetshenziswa kwenhlanganisela yaseBordeaux
Inhlanganisela yaseBordeaux isetshenziswa:
ukuhlushwa okungu-3%:
- ukupuniza izihlahla zezithelo ekuqaleni kwentwasahlobo, ngaphambi noma ngesikhathi sokuhluma okuvela ekhanda, i-monolioze, i-curly;
- amagilebhisi avela ku- downy isikhutha (isikhutha);
- ama-currants, i-gooseberries, ama-raspberries, ama-strawberry nama-shrubs avela ezindaweni ezihlukahlukene;
- Izitshalo zasebusika ezivela empandeni yokubola, isikhunta seqhwa.
ku-1% ukuhlushwa
- ukufafaza kwe-quince, i-apula ne-pear ngesikhathi sokuthuthukiswa ngokumelene nesiko, i-patchiness kanye ne-moniliosis;
- i-apricot, i-plum, i-cherry, i-peach, i-cherry - kusukela ku-curly, coccomicosis, i-moniliosis, i- gray gray ;
- amagilebhisi - ngokumelene nomkhuhlane;
- i-gooseberries ne-currants - kusuka ku-rust, septoriosis, i-anthracnose;
- amazambane - ngokumelene ne phytophthora (amazambane amafosholo).
ngo-0.5-0.75% ukuhlushwa
- ukutshala izitshalo zemifino (ukhukhamba, utamatisi, ilamula, njll) nezitshalo zokuhlobisa.
Omunye umuthi ophakathi uzodinga 10-16 amalitha amanzi, amazambane, utamatisi nezinye izitshalo zemifino, ngamamitha ayi-100 okutshala, ama-5-10 amalitha ayadingeka.
Ukufafaza kwezihlahla zezithelo kwenziwa ngesikhathi sokuhluma, bese uphinda emva kokuwa kwamagundane futhi lapho izithelo zifana ne-hazelnut.
Ukufafaza izivini, amazambane kanye nezinye izitshalo (ama-gillyflowers, utamatisi) kufanele kuqalwe ekubukeni kokuqala kwezifo futhi kuphindwe emva kwezinsuku ezingu-10-15 futhi kuze kube yilapho lesi sifo siphela ngokuphelele. Kuyisibopho sokuyeka ukutshala izithelo izitshalo 2-3 amasonto ngaphambi kokuvuna.
Ngaphambi kokuba wenze futhi usebenzise ingxube yeBordeaux, kufanele uzijwayeze ngokuqapha okudingekayo, ngoba iyingozi emfuyweni nakubantu:
- Ngesikhathi somsebenzi, sebenzisa imishini yokuzivikela yesikhumba, amehlo ne-nasopharynx;
- Ngaphambi kokudla, izithelo kufanele zihlanzwe kahle;
- I-liquid residual kumele ingcwatshwe emhlabathini, kodwa kude nemithombo;
- izitshalo ezifafaziwe azisebenzisi ngokudla kwemfuyo;
- Izitsha ezisetshenziselwa ukulungiselela ingxube ayisekho ukupheka;
- Ngemuva kokusebenza nayo udinga ukugeza ubuso bakho nezandla kahle nge-sese namanzi.
Nakuba inqubo yokulungisa ingxube yeBordeaux ayilula, kodwa abalimi bayashesha ukuyeka ukusetshenziswa kwayo ngokuqondene namafungicides amasha, ngoba asebenzise iminyaka eminingi futhi beqiniseka ngomphumela omuhle.