A cikin karkara akwai karin kwari da cututtuka na shuka wanda ya hana masu shuka su girbi girbi mai kyau. Saboda haka, a cikin bazara da lokacin rani, don magance cututtuka na kusan dukkanin tsire-tsire, ana yayyafa shi tare da cakuda Bordeaux.
A halin yanzu, a cikin ɗakuna na musamman sun sayar da cakuda Bordeaux, wanda ya hada da pre-kunsasshen slaked lemun tsami da jan karfe sulfate a daidai rabbai. Amma zaka iya shirya shi da kanka, to, zamu gaya muku yadda za a yi.
Shirye-shiryen kansa na cakuda Bordeaux
Lambu a lokuta daban-daban na shuka girma amfani da cakuda Bordeaux a daban-daban.
Don shiri na 1% maida hankali shi ne wajibi ne:
- 100 g na jan karfe sulphate;
- 100-150 g na lemun tsami;
- Lita 10 na ruwa.
3% maida hankali:
- 300 g na jan karfe sulphate;
- 400 g na lemun tsami;
- Lita 10 na ruwa.
0.5-0.75% maida hankali:
- 50-75 g na jan karfe sulfate;
- 75-100 of g lemun tsami;
- Lita 10 na ruwa.
Yadda za a soke wani shirye-sanya ko kai mixed mixed Bordeaux?
Tsarin tsari shine daya:
- Copper sulfate narkar da a lita 1 na ruwan zafi a wadanda ba ƙarfe yi jita-jita.
- bayan cikakken rushewar vitriol, ƙara wani lita 5 na ruwa;
- a na biyu tank, narke da lemun tsami a cikin 5 lita na ruwa;
- bayani na jan karfe sulfate don rassan ruwa mai zurfi a cikin bayani mai lemun tsami (ba a iya canza tsari na jiko ba);
- Yi gyare-gyare kafin amfani.
Da za a shirya cakuda daidai zai zama mai haske. Shirya cakuda Bordeaux nan da nan kafin a yi amfani da shi.
Aiwatar da cakuda Bordeaux
Ana amfani da cakuda Bordeaux:
a cikin kashi 3%:
- don shayarwa bishiyoyi masu tsire-tsire a farkon spring, kafin ko a lokacin budurwa budding daga scab, monolioze, curly;
- inabi daga downy mildew (mildew);
- currants, gooseberries, raspberries, strawberries da ornamental shrubs daga daban-daban spots;
- Cikin hatsi daga tsire-tsire, ruɓaɓɓen kwari.
cikin kashi 1%
- domin sprinkling na Quince, apple da pear a cikin lokacin ci gaba da scab, patchiness da moniliosis;
- apricot, plum, ceri, peach, ceri - daga curly, coccomicosis, moniliosis, m rot ;
- 'ya'yan inabi - a kan mildew;
- gooseberries da currants - daga tsatsa, septoriosis, anthracnose;
- dankalin turawa - a kan phytophthora (dankalin turawa, naman gwari).
a cikin 0.5-0.75% taro
- don amfanin gona kayan lambu (cucumbers, tumatir, lemun tsami, da dai sauransu) da kuma shuke-shuke ornamental.
Ɗaya daga cikin itatuwan tsaka-tsire zai buƙaci lita lita 10 na ruwa, don dankali, tumatir da sauran tsire-tsire-tsire, don 100 m2 na dasa, ana bukatar lita 5-10.
Ana yayyafa bishiyoyin 'ya'yan itace a lokacin toho, sa'an nan kuma maimaitawa bayan dabbar ta fadi da kuma lokacin da' ya'yan itatuwa suka zama kamar hazelnut.
Za a fara dasa gonar inabi, dankali da wasu tsire-tsire (gillyflowers, tumatir) a farkon bayyanar cututtuka da maimaitawa bayan kwanaki 10-15 don haka har sai cutar ta ɓace. Dole ne a daina dakatar da tsirrai 'ya'yan itace 2-3 makonni kafin girbi.
Kafin ka yi da kuma yin amfani da cakuda Bordeaux, ya kamata ka fahimtar kanka da tsare-tsaren da ake bukata, tun da yake yana da guba ga dabbobi da mutane:
- A lokacin aikin, yi amfani da kayan aiki na sirri ga fata, idanu da nasopharynx;
- Kafin cin abinci, dole ne a wanke 'ya'yan itacen sosai;
- Ya kamata a binne ruwa mai tsabta a ƙasa, amma daga rijiya;
- Tsuntsaye tsire-tsire ba sa amfani dasu don ciyar da dabbobi;
- Jita-jita da aka yi amfani dashi a lokacin shirye-shirye na cakuda ba su dace da dafa abinci ba;
- Bayan yin aiki tare da shi kana buƙatar wanke fuskarka da hannunka sosai da sabulu da ruwa.
Kodayake tsari na shirya cakuda Bordeaux ba mai sauqi ba ne, amma masu lambu suna jinkirta yin watsi da yin amfani da su don neman sabbin fuka-fuka, tun da sunyi amfani dashi har tsawon shekaru kuma suna da tabbacin sakamako mai kyau.