{"id":34293,"date":"2026-06-25T02:41:09","date_gmt":"2026-06-24T23:41:09","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=34293"},"modified":"2026-06-25T11:09:38","modified_gmt":"2026-06-25T08:09:38","slug":"pravila-hraneniya-plodov-i-yagod-v-domashnih-usloviyah","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/pravila-hraneniya-plodov-i-yagod-v-domashnih-usloviyah\/","title":{"rendered":"Uyda meva va rezavorlarni saqlash qoidalari"},"content":{"rendered":"<h2>Meva va rezavorlarning saqlash muddatiga nima ta&#039;sir qiladi?<\/h2>\n<p>Saqlash sifati - bu hosilning ma&#039;lum vaqt davomida o&#039;zining ozuqaviy va ta&#039;m xususiyatlarini saqlab qolish qobiliyati. Bu ko&#039;rsatkich to&#039;g&#039;ridan-to&#039;g&#039;ri nav xususiyatlariga, yetishtirish texnikasiga va saqlash sharoitlariga bog&#039;liq. Optimal saqlash sifatiga faqat ehtiyotkorlik bilan yig&#039;ib olish va barqaror mikroiqlimni saqlash orqali erishiladi.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2026\/06\/hranenie-plodov-i-yagod_6a3c67db05e39.jpeg\" alt=\"Saqlash uchun yangi uzilgan meva va rezavorlar\" \/><\/p>\n<h2>Ekin sifatining agronomik omillari<\/h2>\n<p>Meva sifati bog&#039;da aniqlanadi. Tuproqning mineral tarkibi va sug&#039;orish rejimi mahsulotning kimyoviy tarkibini belgilaydi.<\/p>\n<ul>\n<li><strong>Azot:<\/strong> Haddan tashqari azotli o&#039;g&#039;itlar mevalarning zichligini pasaytiradi, rangini yomonlashtiradi va tashish paytida shikastlanishga ko&#039;proq moyil bo&#039;ladi.<\/li>\n<li><strong>Kaliy va fosfor:<\/strong> shakar va aromatik moddalarning to&#039;planishiga yordam beradi, yaroqlilik muddatini oshiradi.<\/li>\n<li><strong>Kaltsiy:<\/strong> Bu achchiq pit kabi fiziologik kasalliklarning oldini olish uchun juda muhimdir. Kaltsiy yetishmasligi mevalarning tez qarishiga olib keladi. Samarali chora - hosilni yig&#039;ishdan oldin daraxtlarga 0,3\u20130,71 TP3T kaltsiy xlorid eritmasini purkash.<\/li>\n<li><strong>Sug&#039;orish:<\/strong> Yig&#039;im-terimdan oldin ortiqcha namlik saqlash muddatiga salbiy ta&#039;sir qiladi. Mevalar suvliroq bo&#039;lib, chirishga moyil bo&#039;ladi.<\/li>\n<\/ul>\n<h2>Saqlashga tayyorgarlik<\/h2>\n<p>Hosil yig&#039;ib olingandan so&#039;ng, saralash kerak. Shikastlangan, kasal yoki shakli o&#039;zgargan mevalarni olib tashlang, chunki ular chirish manbaiga aylanadi. Hajmi ham muhim: katta mevalar tezroq pishadi va ko&#039;proq &quot;nafas oladi&quot;, shuning uchun ularni o&#039;rta va kichik mevalardan alohida saqlash kerak.<\/p>\n<h2>Idishlarni tanlash va qadoqlash usullari<\/h2>\n<p>Idishlar toza, mustahkam va shamollatilishi kerak. Nozik rezavorlar (malina, qulupnay, smorodina) uchun pastki qatlamlardan bosim o&#039;tkazmaslik uchun kichik savatlar yoki patnislardan foydalanish yaxshidir.<\/p>\n<table>\n<tbody>\n<tr>\n<th>Madaniyat<\/th>\n<th>Tavsiya etilgan idish<\/th>\n<\/tr>\n<tr>\n<td>Mevalar (malina, qulupnay)<\/td>\n<td>Lath savatlari, elaklar<\/td>\n<\/tr>\n<tr>\n<td>Toshli mevalar (olxo&#039;ri, gilos)<\/td>\n<td>Tovoqlar<\/td>\n<\/tr>\n<tr>\n<td>Qishki olma va noklar<\/td>\n<td>Yog&#039;och qutilar, karton qutilar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Infektsiya tarqalishining oldini olish uchun har bir olma qog&#039;ozga o&#039;ralishi yoki ustiga yog&#039;och qirindilari, po&#039;stlog&#039;i yoki qum kabi quruq materiallar sepilishi mumkin. Vazelin moyiga botirilgan qog&#039;ozdan foydalanish mevalarni quyoshda kuyishdan himoya qilishga yordam beradi.<\/p>\n<h2>Polietilenda saqlash<\/h2>\n<p>Polietilen paketlardan (qalinligi 50\u201360 mikron) foydalanish qadoq ichida nazorat ostida atmosfera yaratadi. Karbonat angidridni to&#039;plash va kislorod miqdorini pasaytirish orqali mevaning nafas olish tezligi sekinlashadi va uning saqlash muddatini 1,5\u20132 oyga uzaytiradi. Shuni yodda tutish kerakki, bu usul barcha navlar uchun mos emas (masalan, Antonovka).<\/p>\n<h2>Optimal saqlash sharoitlari<\/h2>\n<p>Ko&#039;pgina mevalar uchun ideal harorat 0\u00b0C atrofida, namlik esa 90\u201395\u00b0C ni tashkil qiladi. Haroratning o&#039;zgarishi qabul qilinishi mumkin emas, chunki ular kondensatsiyaga va qo&#039;ziqorin kasalliklarining rivojlanishiga olib keladi.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2026\/06\/hranenie-plodov-i-yagod_6a3c67db6938a.jpeg\" alt=\"Mevalarni qutilarda saqlash\" \/><\/p>\n<h2>Mevalarni saqlash xususiyatlari<\/h2>\n<p>Mevalar tez buziladi. Asosiysi, ularni terib olgandan keyin iloji boricha tezroq sovutishdir. Po&#039;stiga zarar yetkazmaslik va sharbatini yo&#039;qotmaslik uchun qulupnay, malina va smorodina terib olgandan keyin terish tavsiya etilmaydi.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2026\/06\/hranenie-plodov-i-yagod_6a3c67dbbd6c9.jpeg\" alt=\"Saqlash patnislaridagi rezavorlar\" \/><\/p>\n<h2>Binolarni tayyorlash<\/h2>\n<p>Hosilni saqlashdan oldin, yerto&#039;la yoki saqlash joyi axlatdan tozalanishi, devorlar va javonlar dezinfektsiya qilinishi (ohak bilan oqlash yoki oltingugurt dioksidi bilan ishlov berish orqali) kerak. Kemiruvchilardan himoya qilish uchun shamollatish teshiklari ustiga metall to&#039;r o&#039;rnatganingizga ishonch hosil qiling.<\/p>\n<h3>TSS<\/h3>\n<ul>\n<li><strong>Olma nok bilan birga saqlanishi mumkinmi?<\/strong> Noklar olma pishishi va buzilishini tezlashtiradigan etilenni chiqargani uchun tavsiya etilmaydi.<\/li>\n<li><strong>Quruq yerto&#039;lada namlikni qanday oshirish mumkin?<\/strong> Polni muntazam ravishda namlang yoki suv idishlarini qo&#039;ying, o&#039;qishlarni psixrometr yordamida kuzatib boring.<\/li>\n<li><strong>Nima uchun yosh daraxtlardan olingan mevalar yomonroq saqlanadi?<\/strong> Ular ko&#039;pincha yumshoqroq to&#039;qima tuzilishiga ega va fiziologik kasalliklarga ko&#039;proq moyil bo&#039;ladi.<\/li>\n<li><strong>Qishda saqlash joyini ventilyatsiya qilish kerakmi?<\/strong> Ha, salqin soatlarda barqaror haroratni saqlab turish va ortiqcha namlikni olib tashlash uchun.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>\u0427\u0442\u043e \u0432\u043b\u0438\u044f\u0435\u0442 \u043d\u0430 \u043b\u0435\u0436\u043a\u043e\u0441\u0442\u044c \u043f\u043b\u043e\u0434\u043e\u0432 \u0438 \u044f\u0433\u043e\u0434 \u041b\u0435\u0436\u043a\u043e\u0441\u0442\u044c \u2014 \u044d\u0442\u043e \u0441\u043f\u043e\u0441\u043e\u0431\u043d\u043e\u0441\u0442\u044c \u0443\u0440\u043e\u0436\u0430\u044f \u0441\u043e\u0445\u0440\u0430\u043d\u044f\u0442\u044c \u0441\u0432\u043e\u0438 \u043f\u0438\u0442\u0430\u0442\u0435\u043b\u044c\u043d\u044b\u0435 \u0438 \u0432\u043a\u0443\u0441\u043e\u0432\u044b\u0435 \u043a\u0430\u0447\u0435\u0441\u0442\u0432\u0430 \u0432 \u0442\u0435\u0447\u0435\u043d\u0438\u0435 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34295,"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":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","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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