{"id":36328,"date":"2026-06-25T20:25:51","date_gmt":"2026-06-25T17:25:51","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=36328"},"modified":"2026-06-25T20:25:51","modified_gmt":"2026-06-25T17:25:51","slug":"posadka-kryzhovnika-i-uhod-za-kustarnikom-v-sadu","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/posadka-kryzhovnika-i-uhod-za-kustarnikom-v-sadu\/","title":{"rendered":"Bog'da Bektoshi uzumni ekish va unga g'amxo'rlik qilish"},"content":{"rendered":"

Bektoshi uzumni - bir joyda 20 yilgacha doimiy ravishda meva berishga qodir ko'p yillik rezavor buta. O'simlik asosiy yetishtirish qoidalariga rioya qilinganda yuqori mahsuldorlikka ega: quyoshli joy tanlash va to'g'ri sug'orish. Ekin o'rtacha nam tuproqlarni afzal ko'radi va turg'un suvga toqat qilmaydi, bu esa zamburug'li kasalliklarning rivojlanishiga yordam beradi.<\/p>\n

\"Bog'<\/p>\n

Turni tanlashning o'ziga xos xususiyatlari<\/h2>\n

Bir xil hosilni ta'minlash uchun bir vaqtning o'zida bir nechta navlarni ekish tavsiya etiladi. Tanlov kerakli xususiyatlarga bog'liq:<\/p>\n\n\n\n\n\n\n\n
Turli-tumanlik<\/td>\nPishib yetilish davri<\/td>\nXususiyatlari<\/td>\n<\/tr>\n
Malaxit<\/td>\nO'rta-kech<\/td>\nKatta yashil rezavorlar, yuqori qishga chidamlilik<\/td>\n<\/tr>\n
Kolobok<\/td>\nMavsum o'rtalarida<\/td>\nQizil mevali zaif tikanli buta<\/td>\n<\/tr>\n
Ruscha<\/td>\nErta<\/td>\nSovuqqa chidamli, katta xushbo'y rezavorlar<\/td>\n<\/tr>\n
Olxo'ri<\/td>\nMavsum o'rtalarida<\/td>\nMumsimon qoplamali to'q rangli rezavorlar, qayta ishlash uchun mos<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Qo'nish qoidalari<\/h2>\n

Ko'chat ekish uchun eng maqbul vaqt bahor (shirasi oqishni boshlamasdan oldin) yoki kuz (sentyabrning ikkinchi yarmi). Hudud maksimal darajada quyosh nuri olishi kerak.<\/p>\n

    \n
  • Chuqurni tayyorlash:<\/strong> Yengil tuproqlarda chuqurning o'lchami 50 sm, og'ir qumloqlarda esa 70 sm gacha. Tuproq aralashmasiga chirindi, kompost, yog'och kul va mineral o'g'itlar qo'shiladi. Agar tuproq loyli bo'lsa, aeratsiyani yaxshilash uchun daryo qumi qo'shilishi kerak.<\/li>\n
  • Ko'chatlarni tayyorlash:<\/strong> Ekishdan oldin, ildiz tizimini 24 soat davomida humatlar yoki ildiz hosil bo'lish stimulyatorlari eritmasida namlash tavsiya etiladi.<\/li>\n
  • Ekish texnikasi:<\/strong> Ko'chat vertikal ravishda ekiladi, ildiz bo'yni 6-7 sm chuqurlikka ko'miladi. Tuproq bilan to'ldirilgandan so'ng, tuproq siqiladi va mo'l-ko'l sug'oriladi. Kurtaklar Azizillo qilinadi, yer ustida 5-6 kurtak qoladi.<\/li>\n<\/ul>\n

    \"Yosh<\/p>\n

    Qishloq xo'jaligi texnologiyasi va parvarishi<\/h2>\n

    Bektoshi uzumini parvarish qilish tizimi muntazam yumshatish, begona o'tlarga qarshi kurash va muvozanatli o'g'itlashni o'z ichiga oladi.<\/p>\n

    Oziqlantirish jadvali<\/h3>\n
      \n
    • Erta bahor:<\/strong> Yashil massaning o'sishini rag'batlantirish uchun azotli o'g'itlar (karbamid).<\/li>\n
    • Gullashdan oldin:<\/strong> Kelajakdagi hosil uchun kaliy va organik o'g'itlar.<\/li>\n
    • Mevalarni to'ldirish davri:<\/strong> Mikroelementlar bilan murakkab mineral birikmalar.<\/li>\n<\/ul>\n

      Bektoshi uzumlari sug'orish usullariga sezgir ekanligini yodda tutish muhimdir: sepish changli chiriyotgan xavfini oshiradi, shuning uchun suv faqat ildizlarga surtilishi kerak.<\/p>\n

      \"Bektoshi<\/p>\n

      Butaning shakllanishi<\/h2>\n

      Azizillo erta bahorda yoki kuzda, hosil yig'ib olingandan keyin amalga oshiriladi. Yetuk buta turli yoshdagi 18-25 ta shoxdan iborat bo'lishi kerak. Qadimgi, shikastlangan yoki haddan tashqari ko'p kurtaklar rezavorlarga yetarli yorug'lik va havo oqimini ta'minlash uchun har yili olib tashlanadi.<\/p>\n

      Yoshtaning xususiyatlari<\/h2>\n

      Jostaberry - krijovnik va qora smorodina duragayidir. Uning asosiy afzalligi tikansizligi va keng tarqalgan kasalliklarga (antraknoz va changli chiriyotgan) yuqori qarshilik ko'rsatishidir. Jostaberry yetishtirish krijovnikni parvarish qilish bilan deyarli bir xil.<\/p>\n

      \"Bektoshi<\/p>\n

      TSS<\/h2>\n
        \n
      • Nima uchun Bektoshi uzumlari mayda bo'lib qoladi?<\/strong> Ko'pincha, bu haddan tashqari o'sish, namlik yetishmasligi yoki tuproqning kamayishi bilan bog'liq. Muntazam ravishda Azizillo va o'g'itlash bu muammoni hal qiladi.<\/li>\n
      • Bektoshi uzumlarini qish uchun qoplash kerakmi?<\/strong> Ko'pgina navlar qishga chidamli, ammo ekishdan keyingi birinchi yilda yosh ko'chatlarni hijob yoki tala\u015f bilan tepalash tavsiya etiladi.<\/li>\n
      • Kukunli chiriyotgan bilan qanday kurashish mumkin?<\/strong> Oldini olish chidamli navlarni tanlashni, namlikning turg'unligidan qochishni va butani shamollatish uchun to'g'ri Azizillo qilishni o'z ichiga oladi.<\/li>\n
      • Hosil yig'ish uchun eng yaxshi vaqt qachon?<\/strong> Yangi iste'mol qilish uchun rezavorlar nav rangiga yetganda yig'ib olinadi; qayta ishlash uchun (jele, murabbo) - to'liq pishishidan bir necha kun oldin, zichligi saqlanib qolganda.<\/li>\n<\/ul>\n

        \"Yosta<\/p>","protected":false},"excerpt":{"rendered":"

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[…]<\/p>\n","protected":false},"author":2,"featured_media":36329,"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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