{"id":52964,"date":"2026-06-29T11:48:01","date_gmt":"2026-06-29T08:48:01","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=52964"},"modified":"2026-06-29T11:48:01","modified_gmt":"2026-06-29T08:48:01","slug":"prichiny-poyavleniya-zelenogo-kartofelya-i-metody-zashhity-urozhaya-pri-okuchivanii","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/prichiny-poyavleniya-zelenogo-kartofelya-i-metody-zashhity-urozhaya-pri-okuchivanii\/","title":{"rendered":"Yashil kartoshkaning sabablari va tepaliklash paytida ekinlarni himoya qilish usullari"},"content":{"rendered":"<p>Kartoshka ildiz mevalarida yashil rang paydo bo&#039;lishi ko&#039;plab bog&#039;bonlar duch keladigan keng tarqalgan muammodir. Bu jarayon yig&#039;im-terim bosqichida yorug&#039;lik va harorat ta&#039;siriga bevosita bog&#039;liq. O&#039;simlik fiziologiyasini tushunish o&#039;z vaqtida aralashuv va sabzavot sifatini saqlash imkonini beradi. To&#039;g&#039;ri qishloq xo&#039;jaligi amaliyotlari ildiz mevalarining buzilishi xavfini kamaytiradi.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2026\/06\/urozhaj-zelenogo-kartofelya-chto-poshlo-ne-tak_6a41b796790a5.jpeg\" alt=\"Yashil kartoshka hosili - nima noto&#039;g&#039;ri ketdi?\"><\/p>\n<h2>Nima uchun kartoshka yashil rangga aylanadi?<\/h2>\n<p>Ildizlarning yashil rangga aylanishi quyosh nuri ta&#039;sirida xlorofill ishlab chiqarilishi tufayli sodir bo&#039;ladi. Fotosintez hatto kartoshka po&#039;stlog&#039;ining yorug&#039;likka qisqa muddatli ta&#039;sirida ham sodir bo&#039;ladi. Bog&#039;da bu ildizlar yomg&#039;ir yoki noto&#039;g&#039;ri tepaliklash natijasida tuproq eroziyasi tufayli ochiq qolganda sodir bo&#039;ladi.<\/p>\n<p>Havo va tuproq harorati pigment to&#039;planish tezligida muhim rol o&#039;ynaydi. 20\u00b0C dan yuqori haroratlarda fotosintez sezilarli darajada intensivroq va tezroq sodir bo&#039;ladi. Salqin muhitda (4\u00b0C dan past) ko&#039;kalamzorlashtirish deyarli to&#039;xtaydi, bu saqlash paytida e&#039;tiborga olinishi kerak.<\/p>\n<p>Xlorofildan tashqari, ildiz mevalarida o&#039;simlikni zararkunandalardan himoya qiluvchi tabiiy glikoalkaloid bo&#039;lgan solanin to&#039;planadi. Uning konsentratsiyasi mexanik shikastlanish, ko&#039;karishlar yoki sovuqqa duchor bo&#039;lish bilan ortadi. Agar ildiz mevasi yig&#039;im-terim paytida shikastlangan bo&#039;lsa, solanin hatto qorong&#039;ida ham to&#039;planishi mumkinligini tushunish muhimdir.<\/p>\n<h2>Yashil ildiz mevalarni iste&#039;mol qilishning xavflari<\/h2>\n<p>Po&#039;stlog&#039;ining yashil rangi sabzavot to&#039;qimalarida solanin miqdorining ko&#039;payganligidan dalolat beradi. Moddaning o&#039;zi odamlar uchun juda zaharli. Yutilganda, u ovqat hazm qilish tizimining buzilishiga, jumladan, qusish va og&#039;riqlarga olib keladi.<\/p>\n<p>Issiqlik bilan ishlov berish solaninni to&#039;liq yo&#039;q qilmaydi, shuning uchun zaharlanish xavfi pishirilgandan keyin ham saqlanib qoladi. Katta yashil maydonlarga ega ildiz mevalarni iste&#039;mol qilish qat&#039;iyan tavsiya etilmaydi. Shuningdek, ular tarkibida toksinlar miqdori yuqori bo&#039;lgani uchun chorva mollari uchun ozuqa sifatida ishlatilmasligi kerak.<\/p>\n<h2>Yashil kartoshka bilan nima qilish kerak<\/h2>\n<p>Agar ko&#039;kalamzorlashtirish unchalik katta bo&#039;lmasa, hosilning bir qismini chuqur po&#039;stlog&#039;ini tozalash orqali saqlab qolishga harakat qilishingiz mumkin. Yashil pigment izlari qolmaguncha go&#039;sht qatlamini kesib oling. Agar ildiz mevasi chuqur rangsizlangan bo&#039;lsa, uni tashlash kerak.<\/p>\n<p>Yashil kartoshka keyingi mavsum uchun urug&#039; sifatida ishlatilishi mumkin. Ularni ko&#039;kalamzorlashtirish ildiz mevalarining qishda uzoq muddatli saqlash paytida kemiruvchilar va zamburug&#039;li kasalliklarga yaxshiroq qarshilik ko&#039;rsatishiga yordam beradi. Tanlangan kartoshkani chirishdan himoya qilish uchun ekishdan oldin yorug&#039; joyga qo&#039;ying.<\/p>\n<h2>O&#039;sish paytida yashil rangga qanday yo&#039;l qo&#039;ymaslik kerak<\/h2>\n<p>Profilaktika to&#039;g&#039;ri joy tanlash va tuproq tayyorlashdan boshlanadi. Kartoshka sug&#039;orilgandan keyin zichlashmaydigan bo&#039;sh, yaxshi drenajlangan tuproqni afzal ko&#039;radi. Tuproq yomg&#039;ir bilan osongina yuvilib, ildiz mevalari ochiq qoladigan yonbag&#039;irlarga ekishdan saqlaning.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2026\/06\/urozhaj-zelenogo-kartofelya-chto-poshlo-ne-tak_6a41b796f0ddb.jpeg\" alt=\"Kartoshkaning yashil rangga aylanishining oldini qanday olish mumkin? Avval kartoshkangizni bo&#039;shashgan, yaxshi drenajlangan tuproq bilan ta&#039;minlashdan boshlang.\"><\/p>\n<ul>\n<li>Yaxshi yoritilgan joylarni tanlang, lekin ekish chuqurligiga ehtiyot bo&#039;ling.<\/li>\n<li>Qayta sovuqqa duchor bo&#039;lish xavfidan qochib, ekish sanalariga rioya qiling.<\/li>\n<li>Tuproq yuzasini qo&#039;shimcha himoya qilish uchun somon mulchidan foydalaning.<\/li>\n<\/ul>\n<h2>Ekish va tepaliklarni ekish texnikasi<\/h2>\n<p>Ildizlarni yorug&#039;likdan himoya qilish uchun to&#039;g&#039;ri ekish chuqurligi juda muhimdir. Kartoshkani 10-15 sm chuqurlikda, ular orasidagi masofa 25-30 sm bo&#039;lishi kerak. Juda yaqin ekish ildizlarni yer yuzasiga yaqinroq o&#039;sishiga olib keladi, bu esa ularning ochiq qolishi xavfini oshiradi.<\/p>\n<p>Tepaliklarni muntazam ravishda, tepaliklar 15 sm ga yetganda boshlash kerak. O&#039;simlikning tagini to&#039;liq qoplaydigan kamida 10 sm balandlikdagi tepaliklar hosil qiling. Kuchli yomg&#039;ir yoki shamoldan keyin mavsum davomida tizmalarning shaklini o&#039;zgartiring.<\/p>\n<p>Idishlar yoki baland ko&#039;tarilgan to&#039;shaklardan foydalanganda, ekish chuqurligi kamida 40 sm bo&#039;lishi kerak. Bu stolonlar va ildiz mevalari to&#039;liq qorong&#039;ilikda rivojlanishi uchun yetarli joyni ta&#039;minlaydi. Muntazam ravishda tuproq qo&#039;shish quyosh nuri rivojlanayotgan sabzavotlarga tushishiga yo&#039;l qo&#039;ymaydi.<\/p>\n<h2>Saqlash shartlari va nav xususiyatlari<\/h2>\n<p>O&#039;rim-yig&#039;imdan so&#039;ng, ildiz mevalarni to&#039;g&#039;ridan-to&#039;g&#039;ri quyosh nurlaridan uzoqroq tutish muhimdir. Qazishdan so&#039;ng darhol kartoshkani salqin, qorong&#039;i joyda, 7\u201310\u00b0C haroratda saqlang. So&#039;lib qolishining oldini olish uchun namlik 90\u201395\u00b0C da saqlanishi kerak.<\/p>\n<table>\n<tbody>\n<tr>\n<td>Parametr<\/td>\n<td>Norma<\/td>\n<\/tr>\n<tr>\n<td>Saqlash harorati<\/td>\n<td>7\u201310 \u00b0C<\/td>\n<\/tr>\n<tr>\n<td>Havoning namligi<\/td>\n<td>85\u201395 %<\/td>\n<\/tr>\n<tr>\n<td>Ekish chuqurligi<\/td>\n<td>10\u201315 sm<\/td>\n<\/tr>\n<tr>\n<td>Tepalik balandligi<\/td>\n<td>10\u201340 sm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Shuni yodda tutingki, oq po&#039;stloqli navlar qizil po&#039;stloqli navlarga qaraganda tez yashil rangga kirishga moyilroq. Tashqi omillarga chidamli mintaqaviy navlarni tanlang. Kartoshkaning ozuqaviy qiymatini saqlab qolish uchun saqlash vaqtida qorong&#039;i muhit juda muhimdir.<\/p>\n<h3>TSS<\/h3>\n<h3>Kartoshka faqat ba&#039;zi joylarda yashil bo&#039;lsa, uni yeyish mumkinmi?<\/h3>\n<p>Ha, agar ko&#039;kalamzorlashtirish mahalliy bo&#039;lsa, siz zararlangan qismini kesib tashlashingiz mumkin, kamida 1 sm go&#039;sht qoldirishingiz mumkin. Agar ko&#039;kalamzorlashtirish chuqurroq tarqalgan bo&#039;lsa, tupni butunlay yemaslik yaxshiroqdir.<\/p>\n<h3>Nima uchun tepaliklar ko&#039;kalamzorlashtirishning oldini olishga yordam beradi?<\/h3>\n<p>Hilling ildiz mevalari ustida qo&#039;shimcha tuproq qatlamini hosil qiladi, bu esa quyosh nuri uchun jismoniy to&#039;siq bo&#039;lib xizmat qiladi. Bu kartoshka po&#039;stlog&#039;ida fotosintezning boshlanishiga to&#039;sqinlik qiladi.<\/p>\n<h3>Xilma-xillik ko&#039;kalamzorlashtirish tezligiga ta&#039;sir qiladimi?<\/h3>\n<p>Ha, yupqa po&#039;stloqli navlar himoya pigmentlarining yo&#039;qligi sababli tezroq yashil rangga aylanadi. Qizil po&#039;stloqli navlar yorug&#039;likka ko&#039;proq chidamli, ammo saqlash paytida ham himoya talab qiladi.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u041f\u043e\u044f\u0432\u043b\u0435\u043d\u0438\u0435 \u0437\u0435\u043b\u0435\u043d\u043e\u0433\u043e \u043e\u0442\u0442\u0435\u043d\u043a\u0430 \u043d\u0430 \u043a\u043b\u0443\u0431\u043d\u044f\u0445 \u043a\u0430\u0440\u0442\u043e\u0444\u0435\u043b\u044f \u2014 \u0440\u0430\u0441\u043f\u0440\u043e\u0441\u0442\u0440\u0430\u043d\u0435\u043d\u043d\u0430\u044f \u043f\u0440\u043e\u0431\u043b\u0435\u043c\u0430, \u0441 \u043a\u043e\u0442\u043e\u0440\u043e\u0439 \u0441\u0442\u0430\u043b\u043a\u0438\u0432\u0430\u044e\u0442\u0441\u044f \u043c\u043d\u043e\u0433\u0438\u0435 \u043e\u0433\u043e\u0440\u043e\u0434\u043d\u0438\u043a\u0438. \u042d\u0442\u043e\u0442 \u043f\u0440\u043e\u0446\u0435\u0441\u0441 \u043d\u0430\u043f\u0440\u044f\u043c\u0443\u044e \u0441\u0432\u044f\u0437\u0430\u043d \u0441 \u0432\u043e\u0437\u0434\u0435\u0439\u0441\u0442\u0432\u0438\u0435\u043c [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":52965,"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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