{"id":1679,"date":"2026-04-11T13:42:58","date_gmt":"2026-04-11T10:42:58","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=1679"},"modified":"2026-06-17T15:47:08","modified_gmt":"2026-06-17T12:47:08","slug":"kogda-ubirat-kapustu-s-gryadki-chtoby-ona-hranilas-vsyu-zimu","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/kogda-ubirat-kapustu-s-gryadki-chtoby-ona-hranilas-vsyu-zimu\/","title":{"rendered":"Hammayoqni bog&#039;dan qachon yig&#039;ib olish kerak, shunda u butun qishda qoladi"},"content":{"rendered":"<h2>Bog&#039;dan karamni qachon yig&#039;ib olish kerak<\/h2>\n<p>Karamni yig&#039;ib olish uchun to&#039;g&#039;ri vaqtni tanlash uni bahorgacha saqlashning asosidir. Agar shoshilsangiz, boshoqlar kerakli zichlik va shakar miqdorini ishlab chiqishga ulgurmaydi, bu esa tez so&#039;lib ketishiga olib keladi. Agar kechiktirsangiz, namlik o&#039;zgarishi yoki muzlash natijasida yorilish xavfi tug&#039;iladi, bu esa karamning saqlash vaqtida chirishiga olib keladi. 2026-yilda biz biologik yetuklik va poyaning holatiga e&#039;tibor qaratamiz.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1685\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty1.jpg\" alt=\"Bog&#039;dan pishgan karamni yig&#039;ib olish\" width=\"640\" height=\"426\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty1.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty1-300x200.jpg 300w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty1-20x13.jpg 20w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Tozalashga tayyorlikni belgilovchi omillar<\/h2>\n<p>Faqat taqvimga tayanish xato. O&#039;simliklar fiziologiyasi faol haroratlar yig&#039;indisi bilan belgilanadi. Keling, hosil yig&#039;im-terimiga tayyorlik haqida signal beruvchi asosiy ko&#039;rsatkichlarni ko&#039;rib chiqaylik.<\/p>\n<h3>Iqlim omili va o&#039;simliklar<\/h3>\n<p>Karam salqin iqlimli ekin hisoblanadi. Boshoq hosil bo&#039;lishi uchun optimal harorat 15\u201318\u00b0C. 25\u00b0C dan yuqori jazirama issiqlik o&#039;sishni to&#039;xtatadi, -3\u00b0C gacha tushadigan tungi sovuq esa o&#039;simlikni qattiqlashtiradi va uni saqlashga chidamli qiladi. Muhim: kuzgi yengil sovuqlar boshoqqa shakarning chiqishini kuchaytiradi va tuzlangan karamning ta&#039;mini yaxshilaydi.<\/p>\n<h3>Yetuklikning morfologik belgilari<\/h3>\n<ul>\n<li><strong>Zichlik:<\/strong> Hammayoqning boshi monolit bo&#039;lishi kerak; qo&#039;l bilan siqilganda, u egilmaydi.<\/li>\n<li><strong>Rang:<\/strong> Kech pishadigan navlarda yuqori qoplamali barglar xarakterli mumsimon qoplamaga (ko&#039;k rangga) ega bo&#039;ladi.<\/li>\n<li><strong>Kocheriga:<\/strong> U och rangda bo&#039;lishi kerak, tagida yorilish belgilari bo&#039;lmasligi kerak.<\/li>\n<\/ul>\n<h2>Pishib yetish va yig&#039;im-terim vaqtlarining qiyosiy jadvali<\/h2>\n<table>\n<thead>\n<tr>\n<th>Xilma-xillik turi<\/th>\n<th>Vegetatsiya (kunlar)<\/th>\n<th>Tozalash davri<\/th>\n<th>Maqsad<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Erta<\/td>\n<td>90\u2013100<\/td>\n<td>Iyul<\/td>\n<td>Yangi iste&#039;mol<\/td>\n<\/tr>\n<tr>\n<td>Mavsum o&#039;rtalarida<\/td>\n<td>110\u2013130<\/td>\n<td>Avgust oxiri - sentyabr<\/td>\n<td>Tuzlash, tuzlash<\/td>\n<\/tr>\n<tr>\n<td>Kech<\/td>\n<td>140\u2013160<\/td>\n<td>Oktyabr<\/td>\n<td>Uzoq muddatli saqlash<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1686\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty2.jpg\" alt=\"Bog&#039;da karamni yig&#039;im-terimga tayyorligini baholash\" width=\"640\" height=\"480\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty2.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty2-300x225.jpg 300w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty2-20x15.jpg 20w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Har xil karam turlarini yig&#039;ish texnikasi<\/h2>\n<h3>Oq karam: saqlash xususiyatlari<\/h3>\n<p>Hammayoqni saqlashda 2-3 ta tashqi bargni saqlab qolish muhimdir \u2014 ular patogenlarga qarshi himoya to&#039;sig&#039;i vazifasini bajaradi. Hammayoqning boshini 3-5 sm uzunlikdagi poya bilan kesib oling. Bu karam ichidagi namlikni saqlab qoladi.<\/p>\n<h3>Gulkaram va brokkoli<\/h3>\n<p>Gulkaram tanlab yig&#039;ib olinadi. Boshi diametri 7-10 sm ga yetgandan so&#039;ng, u kesiladi. Gullarni oq rangda saqlash uchun, boshining ustiga qo&#039;shni barglarni bog&#039;lab, ularni soya qiling. Brokkoli gul kurtaklari ochilishidan oldin yig&#039;ib olinishi kerak. Markaziy boshdan keyin poyani tashlamang - u ko&#039;pincha kichikroq kurtaklarning ikkinchi hosilini beradi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1687\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty3.jpg\" alt=\"Bog&#039;da gulkaramni yig&#039;ish\" width=\"640\" height=\"427\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty3.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty3-300x200.jpg 300w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/Sbor-urozhaya-kapusty3-20x13.jpg 20w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Bryussel karami va Savoy karami<\/h3>\n<p>Savoy karami chidamlilik chempionidir. U -7\u00b0C gacha bo&#039;lgan haroratga osongina bardosh beradi va bu jarayonda shirinroq bo&#039;ladi. Bryussel karami poyadagi &quot;boshlari&quot; qattiq va yaltiroq bo&#039;lganda, pastdan yuqoriga qarab yig&#039;ib olinadi.<\/p>\n<h2>Saqlashga tayyorgarlik ko&#039;rish bo&#039;yicha ko&#039;rsatmalar (nazorat ro&#039;yxati)<\/h2>\n<ol>\n<li><strong>Sug&#039;orishni to&#039;xtating:<\/strong> O&#039;rim-yig&#039;imdan 14-20 kun oldin, barg ichidagi namlikni kamaytirish va yorilishning oldini olish uchun sug&#039;orishni to&#039;xtatish kerak.<\/li>\n<li><strong>Tozalash:<\/strong> Zararlangan, sarg&#039;aygan yoki chirigan barglarni olib tashlang.<\/li>\n<li><strong>Quritish:<\/strong> Ideal holda, karam boshlarini soyada, soyabon ostida 2-3 soat davomida quriting (lekin yorqin quyoshda emas, balki so&#039;lib qolmasligi uchun).<\/li>\n<li><strong>Saralash:<\/strong> Yerto&#039;laga faqat mukammal, beg&#039;ubor karam boshlari yuboriladi.<\/li>\n<\/ol>\n<h2>Tez-tez so&#039;raladigan savollar: Mutaxassislarning javoblari<\/h2>\n<p><strong>Hammayoq qattiq sovuqqa duchor bo&#039;lsa, nima qilish kerak?<\/strong> Agar karam boshlari muzlatilgan bo&#039;lsa (2-3 tadan ortiq tashqi barg), ularni uzoq vaqt saqlamaslik kerak. Keyingi 2 hafta ichida ularni tuzlangan holda qayta ishlang.<\/p>\n<p><strong>Nima uchun karam bog&#039;da yorilib ketadi?<\/strong> Bu odatda namlikning to&#039;satdan o&#039;zgarishi natijasidir: uzoq davom etadigan qurg&#039;oqchilik va undan keyin kuchli yomg&#039;ir. O&#039;simlik suvni tez shimib oladi va to&#039;qimalar bosimga bardosh bera olmaydi.<\/p>\n<p><strong>Podvalda optimal namlik darajasi qanday?<\/strong> 90\u201395%. Agar u juda past bo&#039;lsa, karam qurib qoladi; agar u juda yuqori bo&#039;lsa, kulrang mog&#039;or yoki shilimshiq bakterioz rivojlanadi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1684\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/kolbari.jpg\" alt=\"Bog&#039; uchastkasida kolrabi karamini yig&#039;ib olish\" width=\"640\" height=\"473\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/kolbari.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/kolbari-300x222.jpg 300w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2019\/09\/kolbari-20x15.jpg 20w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>\u041a\u043e\u0433\u0434\u0430 \u0443\u0431\u0438\u0440\u0430\u0442\u044c \u043a\u0430\u043f\u0443\u0441\u0442\u0443 \u0441 \u043e\u0433\u043e\u0440\u043e\u0434\u0430 \u041f\u0440\u0430\u0432\u0438\u043b\u044c\u043d\u044b\u0439 \u0432\u044b\u0431\u043e\u0440 \u0432\u0440\u0435\u043c\u0435\u043d\u0438 \u0443\u0431\u043e\u0440\u043a\u0438 \u043a\u0430\u043f\u0443\u0441\u0442\u044b \u2014 \u044d\u0442\u043e \u0444\u0443\u043d\u0434\u0430\u043c\u0435\u043d\u0442 \u0435\u0435 \u0441\u043e\u0445\u0440\u0430\u043d\u043d\u043e\u0441\u0442\u0438 \u0434\u043e \u0432\u0435\u0441\u043d\u044b. \u0415\u0441\u043b\u0438 \u0432\u044b \u043f\u043e\u0442\u043e\u0440\u043e\u043f\u0438\u0442\u0435\u0441\u044c, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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