Bordeaux amadzimadzi mu munda

Monga zinthu zambiri zopezeka, kugwiritsa ntchito mkuwa sulfate pochiritsa mbewu zidatheka mwa mwayi. Kwa nthawi yoyamba, zabwino zopezeka ndi mankhwala amkuwa pazomera, pankhaniyi mbatata, ku Ireland zidadziwika. Kuchokera pa matenda omwe sanadziwebe panthawiyo, makamaka nyengo yanyimbo, malo obzala mbatata anawonongeka paliponse, ndipo pafupi ndi mitengo yamkuwa yokha ndi pomwe chikhalidwe ichi chinapitilirabe kukula bwino. Omwe amayang'anira ntchito zamaluwa adayamba kugwiritsa ntchito pochotsa mbewuyi zinyalala zochokera mkuwa, kupulumutsa mbewu ku nyengo ya ku Ireland.

Mwayi wachiwiri wakumana ndi zotsatira za mankhwala pakati pa mkuwa wa sulfate ndi laimu unachitika kumapeto kwa zaka za zana la 19 m'chigawo cha France cha Bordeaux. Pankhondo yolimbana ndi khosi, yomwe inali kuwononga mundawo m'munda wa mpesawo, m'modzi mwa omwe amapanga vinyo, akumanong'oneza bondo kutulutsa zotsalira za mayankho amkuwa a sulfate ndi mandimu omwe adagwiritsa ntchito tchire, adawatsanulira pachidebe chimodzi ndikuwaza mphesa. Zotsatira zake zinali zabwino kwambiri.

Ndi dzanja lopepuka la viticulturist, wowonera wamaluwa akuIreland ndi kuuma kwa katswiri wazomera wa ku France P. Millard, njira yosavuta koma yothandiza yolimbana ndi matenda pafupifupi onse azomera zamasamba ndi zamalonda zawonekera. Chiwerengero cha matenda omwe madzi a Bordeaux amateteza mbewu ndi pafupifupi mayina 25. Kwenikweni, awa ndi matenda opatsirana a fungus ndi bacteria.

Kugwiritsa ntchito madzi a Bordeaux m'munda

Momwe mungapewere zolakwa pokonzekera madzi a Bordeaux?

Kwa zaka zoposa zana limodzi, mkuwa wamkuwa ndi mandimu akhala akugwiritsidwa ntchito kukonza njira yotchedwa Bordeaux fluid. Njira yothetsera chithandizoyi sanalandirepo ndemanga imodzi yoyipa ndipo imagwiritsidwa ntchito bwino pamafakitale komanso m'nyumba zaboma. Mwachilungamo, ziyenera kudziwidwa kuti zambiri zimasinthasintha polemba pang'ono kapena, pakapanda kufa chifukwa cha kuwotcha mbewu. Chifukwa chiyani milandu ngati imeneyi imachitika?

Ndizotheka kuti zolakwika zotsatirazi zidapangidwa pokonzekera madzi a Bordeaux:

gawo losweka;
Gawo lililonse limapukutidwa mosayenera;
kulumikiza molakwika ziwalozo mu njira imodzi;
mosazindikira kapena chifukwa cha kusazindikira, zinthu za organophosphorous, kalbofos ndi zina zamchere kapena kukonzekera kwa acidic kosagwirizana ndi Bordeaux madzi zidawonjezeredwa mu msanganizo wa tank.

Zomwe muyenera kudziwa kuti muzigwiritsa ntchito bwino madzi a Bordeaux?

Mukamagula osakaniza opangidwa ndi Bordeaux amadzimadzi, muyenera kuyang'anira chidwi chake ndikulembera ogulitsa zomwe zikutanthauza:

Nthawi zina fomula ya CuSO₄ imalembedwa papepala popanda kufotokoza. Amadziwika kuti mkuwa wa sulfate ndi chinthu choyera. Copper sulfate ndi chinthu cha mtundu wabuluu kapena mtundu wabuluu, sungunuka m'madzi. Mitundu ya mkuwa wa sulfate ndiosiyana; imayimiriridwa ndi pentahydrate CuSO₄ * 5H₂O. M'thumba lamagalimoto, mtundu suwoneka, ndipo palibe mawu amawu olembedwa pakalembedwe.

Zomwe zimadzaza phukusi lachiwiri sizikudziwikanso. Ndi dzina lokhalo lomwe lidalembedwa - laimu. Ndimaluwa amtundu wanji? Kuyenera kuwonetsedwa ngati kudetsedwa kapena ayi. Zilembedwe: Nthawi yayitali, nthawi yomweyo pansi kapena nyali ya pansi. Ngati fluff yalembedwa, ndiye kuti mandimu apitilira njira yozimitsa. Ndikokwanira kuthira laimu ya fluffy m'madzi ochulukirapo ndikupeza mkaka wofunikira wa laimu.

Kupeza madzi apamwamba kwambiri a Bordeaux, mkaka wa laimu umakonzedwa kuchokera ku laimu yatsopano yoterera. Chifukwa chake, laimu nthawi zambiri amalembedwa pamalemba, kutanthauza (ndikuganiza, iwo) palokha ketulo yozimitsa.

Tiyenera kudziwa kuti pokonzekera yankho la Bordeaux lamadzimadzi kuchokera mwachangu, misa (kulemera) yotsirizayo iyenera kukhala kuposa mkuwa wamkuwa. Izi zimachitika chifukwa cha kukhalapo kwa zosafunika pazakudwala kapena madzi otentha a chimu osakhala bwino chifukwa chosungidwa nthawi yayitali m'malo osayenera. Ngati limu fluff ndi wapamwamba kwambiri, mwatsopano wokonzeka, chiyerekezo cha zigawo zina mwa kulemera ndi 1: 1. Kusatsimikizika mu mtundu wa gawo lino kumatha kufotokozera kuchuluka kwa mandimu pam zilembo zosakaniza zomwe agulitsidwa.

Copper sulfate pentahydrate (Vitriol) kuti mupeze Bordeaux fluid

Kukonzekera Bordeaux madzi molondola

Kuyambitsa mwachidule zosakaniza za Bordeaux

Kusakaniza kwa Bordeaux kumakhala ndi zigawo ziwiri:

Mchere wa sulfate, mu mayina ena - sulfate yamkuwa. Copper sulfate, kapena crystalline hydrate (pentahydrate) yamkuwa sulphate (CuSO₄ * 5H₂O) - chinthuchi chimayimiriridwa ndimakristalo amtambo wabuluu, osungunuka mosavuta m'madzi kuti apeze chilengedwe acidic (pH <7).

Osati kuti asokonezedwe ndi mkuwa wa sulfate. Copper sulfate (CuSO₄) ndi mankhwala opanda khungu, a hygroscopic, amapanga mosavuta ma crystalline hydrate amtundu wabuluu kapena wamtambo. Ma hydrate hydrate amasungunuka mosavuta m'madzi.

Calcium oxide, kapena mwachangu amatanthauza zoyipa zoyambira. Mitundu yake ya mankhwala ndi CaO.

Pokonzekera Bordeaux madzi, gawo lachitatu ndi madzi:

Calcium oxide (CaO) imalumikizana ndi madzi. Zotsatira zake ndi calcium hydroxide Ca (OH)₂ ndipo kutentha kumasulidwa. Izi zimatchedwa kuti laimu sliding.

Calcium hydroxide imatchedwa laimu yosenda, kapena laimu wa laffff. Katunduyo ndi maziko olimba, chifukwa chake njira zake zimakhala ndi zamchere. Thupi - ufa oyera, sungunuka bwino m'madzi. Ikasakanizidwa ndi madzi ambiri, imapanga kuyimitsidwa kapena kuyimitsidwa kwa calcium hydroxide m'madzi, m'moyo watsiku ndi tsiku wotchedwa mkaka wa laimu (mkaka).

Kukonzekera mbale ndi zinthu zina

Kukonzekera madzi a Bordeaux, ndikofunikira kukonzekera opanda, popanda tchipisi ndi ming'alu muli, matabwa, galasi, dongo. Kugwiritsa ntchito mapulasitiki, chitsulo, zotengera aluminiyamu sikulimbikitsidwa. Mukasungunuka, zimachitika ndikutulutsa kwambiri kutentha (kuzimitsa limu), ndikupanga njira yothetsera asidi yomwe imatha kuthana ndi galasi la galasi kapena chitsulo (ndikuwonongeka kwa mkuwa wa sulfate).

Kuti muchepetse zigawo zamadzi a Bordeaux, muyenera:

Ndowa ziwiri za malita 5 ndi 10;
chidutswa cha gauze ndi soses yotumba njira zotayirira;
ndodo yamatanda yankho lolimbikitsa;
litmus mapepala omaliza kapena msomali wachitsulo kuti adziwe kusatenga mbali kwa yankho;
kuchuluka kwa khitchini, ngati yankho la Bordeaux lamadzi lakonzedwa palokha.

Malangizo a pang'onopang'ono pokonzekera njira yamadzi a Bordeaux

Mu sitolo mutha kugula zosakaniza zomalizidwa, zokhazikitsidwa m'matumba osiyanasiyana ndifullime (CaO) ndi sulphate wamkuwa (CuSO₄ * 5H₂O). Wogulitsayo amafunika kufotokozera kuti ndi ziti zomwe zili mumsanganizo wogulitsidwa.

Sungunulani mkuwa wamkuwa:

kutsanulira 1-2 malita a madzi otentha mu ndowa 5;
mokoma kutsanulira paketi kapena muyeso wa mkuwa wamkuwa.
sakanizani bwino mpaka kusungunuka kwathunthu ndi ndodo yamtengo;
Onjezani ku yankho pang'onopang'ono, kusakaniza mosalekeza, mpaka malita 5 a madzi ozizira.

Pa tebulo. 1 ikuwonetsa miyeso yakukonzekera kwa Bordeaux madzi osiyanitsa peresenti yosiyanasiyana pogwiritsa ntchito mayendedwe achangu ndi laimu

Timayika pambali yankho lakonzedwa ndi mkuwa wa sulfate. Ngati mukufuna, mutha kudziwa kuchuluka kwa yankho ndi mzere wa litmus womaliza maphunziro (ziyenera kukhala zosakwana 7).

Tipitiliza kukonzekera mkaka wa laimu (njira yotayira ya laimu). Limu yosenda ndi maziko olimba, imakhala ndi zamchere. Pamene zothetsera zimaphatikizidwa, ma hydrate laimu amateteza acidity yankho la mkuwa wamkuwa. Ngati njirayi imagwiritsidwa ntchito moyenera, mbewuzo zimalandira zowotchera pokonzekera ndipo mwina zitha kufa (makamaka achichepere).

Chulukitsani mandimu:

kutsanulira madzi okwanira malita awiri (osatentha) mu ndowa 10 lita;
timagona nthawi yaying'ono;
sakanizani bwino pamene mukuzimitsa;
ngati mandimu a hydrate agwiritsidwa ntchito, ingokonzekerani yankho la ndende yoyenera (tebulo. 1);
kumapeto kwa chochitikacho, ma hydrate mandimu kapena calcium hydroxide Ca (OH) amapangidwa₂;
onjezerani malita atatu amadzi ozizira ku chokoleti chotsimbidwa cha laimu mukamayambitsa; okwanira akhale malita asanu amkaka wa laimu.

Yankho lokonzekera la Bordeaux fluid

Gome 1. Zambiri pazinthu zakukonzekera 10 l wa Bordeaux madzi

Kusintha %	Zophatikizira pa 10 l madzi, g
Kusintha %	sulfate yamkuwa CuSO₄ * 5H₂O	laimu yosalala Ca (OH)₂	mwachangu Cao
0,5-0,7	50	75	100
1,0	100	100	150
2,0	200	250	300
3,0	300	400	450
5,0	500	600	650

Chenjezo! Njira zonse zodzitetezera ziyenera kumwedwa, chifukwa momwe kuzimitsa mandimu kumabwera ndikutulutsa. Madontho otentha apopera. Ndikofunikira kuteteza maso ndi manja.

Yambani kusakaniza mayankho

Malangizo onse awiriwa ayenera kukhala ozizira asanasakanizike.
Kuchokera ndowa 5 litre yankho la mkuwa wa sulfate mumtsinje woonda, womwe umasuntha, kutsanulira mu mkaka wa mandimu (osati mosemphanitsa).
Timalandila 10 l osakaniza 2 mayankho.
Timayang'ana kuchuluka. Ngati yankho la Bordeaux lamadzimadzi litakonzedwa moyenera, msomali wachitsulo womwe udalowetsedwa sudzakutidwa ndi mkuwa, ndipo chingwe cha litmus chikuwonetsa magawo 7.

Ngati njira yamadzi ya Bordeaux itasanduka acidic, imasakanizidwa ndi mkaka wa laimu (wokonzeka kuwonjezera) ku index ya pH = 7-7.2.

Ndi kuwonjezeredwa kwa njira yokonzekereratu, ndikotheka kuthira mkaka wa laimu mu njira ya Bordeaux madzi, komabe mumtsinje woonda, womwe umasuntha nthawi zonse ndi mtengo.

Chenjezo! Pofuna kuti madziwo asafunsidwe mosafunikira, mkaka wa mandimu wothiramo zakumwa uyenera kukhala wa 10-15%.

Chifukwa chosagwirizana ndi madzi amtundu wa Bordeaux umasefedwa kudzera mu sume kapena gauze, wopindidwa mu zigawo 4-5.

Njira yothirira yamadzi a Bordeaux sikuti imangokhala yosungika kwa nthawi yayitali. Pambuyo maora maola 1-3 a sludge okonzeka njira yothetsera kukonzanso kwa mbewu.

Otsalira a madzi a Bordeaux akhoza kusungidwa osaposa tsiku ndikuwonjezera shuga 5-10 g pa 10 l yankho.

Mfundo zoyenera kuchita za Bordeaux madzimadzi

Njira yothetsera sulfate yamkuwa ndi fangayi. Njira yothetsera vutoli imalumikizana bwino ndi ziwalo zamasamba (masamba, makungwa). Njira yothetsera bwino bwino siyisambitsidwa ndi mvula.

Zophatikizira zamkuwa mu Bordeaux zamadzimadzi sizisungunuka bwino m'madzi ndipo, zikapopera, zimakhazikika mu mawonekedwe a microscopic makhwala ndi zimayambira za mbewu. Ma ayoni amkuwa amawononga zipolopolo zoteteza ku spores ndi mycelium yomwe. Mafangayi akumwalira. Mphamvu yamkuwa yamkuwa pamitengo ndi zitsamba imafewetsa yankho la mandimu popanga mankhwala ndipo nthawi yomweyo imachita zinthu monga zomatira.

Kugwiritsa ntchito bwino kwa Bordeaux madzimadzi kumawonjezeka ndi kupopera mbewu mankhwalawa kwa mbewu.

Kuvomerezeka kwa fungicide kuli mpaka mwezi umodzi. Mothandizika bwino kuti tizilombo toyambitsa matenda tizilombo toyambitsa matenda tizilombo toyambitsa matenda tizilombo toyambitsa matenda.

Kugwiritsa ntchito madzi a Bordeaux

Samalani!

Madontho akulu a Bordeaux madzimadzi ndi phytotoxic kwa mbewu, makamaka nthawi yakula.
Njira yothetsera madzimadzi a Bordeaux oyenda m'nthaka kuchoka pamasamba amathandizira kuti mkuwa ubwerere mmenemo, womwe umakhudza mbewu zomwe zimakulidwa (zimapangitsa masamba ndi mazira kugwa).
Kugwiritsanso ntchito mankhwalawa kwa Bordeaux mobwerezabwereza popanda kuyang'ana nthawi zowonjezeredwa za mbewu pakulima kungayambitse kufa kwawo.
Palibe nzeru kuwonjezera sopo ku Bordeaux. Kuchokera pazowonjezera zake, kulumikizana ndi mbewu kumangotsika.
Bordeaux madzimadzi satha kugwiritsidwa ntchito posakanikirana ndi tanki ndi mankhwala ena. Kusiyana kwake ndi sulufule wokongola.

Nthawi ya mankhwala a mbewu Bordeaux zamadzimadzi

Malangizo a Bordeaux amadzimadzi a 2-3% amakhala ndi kupopera mbewu mankhwalawa kwa munda wamphesa ndi mabulosi:

musanaphuke (pafupifupi mu February-Marichi);
kumapeto kwa chilimwe kumapeto kwa masamba (pafupifupi Okutobala - Novembala);
nyengo yakula, kuyambira pagawo la mbewu yobiriwira ya mbewu zosatha ndikubzala mbewu za m'munda, yankho la 1-0.5% limafufutidwa malinga ndi malangizowo;
Chithandizo cha mbewu zomwe siziperekedwe ndi nthawi zimachitika ngati matenda atha chifukwa cha nyengo komanso matenda a epiphytotic.

Kuteteza mbewu ku matenda ndi Bordeaux fluid

Mukakonza mbewu, mkuwa munthawi yothira madzi a Bordeaux ndi poizoni wa matenda oyamba ndi fungus, ndipo mandimu ndi neutralizer pochotsa mphamvu ya asidi pachomera.

Gome 2 imapereka mndandanda wa mbewu ndi matenda. Gawo lalikulu la chithandizo ndi madzi a Bordeaux akufotokozedwa. Kufotokozera mwatsatanetsatane za matendawa komanso njira zotchinjiriza zitha kupezeka patsamba lotsatira.

Gome 2. Kuteteza dimba ndi mabulosi ndi mbewu zamasamba ku matenda pogwiritsa ntchito madzi a Bordeaux

Magulu a mbewu	Matenda		Kukonzanso nthawi
Mbewu zamphepo zosinthika
Mbewu za pome: mapeyala, mitengo ya apulo, quince		Chipatso chowola, dzimbiri la masamba, nkhanambo, phyllostictosis, moniliosis, khansa yakuda, ufa wa powdery, tsamba.	Masamba asanayambike namasamba atagwa kwathunthu, mbewuzo zimathandizidwa ndi 3% yankho la Bordeaux fluid. Nthawi yakula: magawo awonjezeranso kuphukira ndipo atatha maluwa, amathira msuzi 1% yankho la Bordeaux fluid. Nthawi yotsala - pofunikira. Lekani kukonza masabata awiri musanakolole.
Zipatso zamiyala: yamatcheri, yamatcheri, ma plamu, maula a chitumbuwa, mapichesi, ma apricots		Coccomycosis, tsamba lopondera, moniliosis, klyasterosporiosis.	Masamba asanayambike namasamba atagwa kwathunthu, mbewuzo zimathandizidwa ndi 3% yankho la Bordeaux fluid. Kuyambira pagawo la masamba mpaka kumayambiriro kwa maluwa ndikuyamba gawo la kukula kwa ovary, amasintha kupopera mbewu mankhwalawa ndi 1% yankho la Bordeaux fluid. Apricots ndi yamatcheri amakonda kwambiri Bordeaux madzi (kuwonongeka ndi kusweka kwa zipatso kumawonedwa). Amathandizidwa bwino ndi yankho la 0.5% la Bordeaux fluid. Lekani kukonza masabata awiri musanakolole. Kuti mumve zambiri onani nkhani "Matenda a chilimwe a mabulosi ndi mbewu za zipatso"
Zipatso za Berry
Mphesa	Mildew (downy mildew), anthracnose, zowola zakuda, rubella, cercosporosis, melanosis.		Tchire limathandizidwa ndimadzimadzi a Bordeaux mu gawo logawika masamba komanso nthawi yomwe akukula nthawi 1 m'masabata awiri a 2-3 ndicholinga chopewa matenda ena opatsirana. Kuti mumve zambiri onani nkhani "Kuteteza mphesa ku matenda a fungus"
Gooseberries, raspberries, currants, mabulosi akuda, sitiroberi ndi sitiroberi	Tsamba lamasamba, dzimbiri la masamba, anthracnose, septoria, zowola zakuda.		Zomera zamtchire zimakhala ndi nthawi yayifupi yobzala, kotero nthawi yamnyengo imapereka chithandizo chambiri ndi 1% yankho la Bordeaux madzimadzi mpaka masamba atatseguka komanso maluwa asanayambe. Chithandizo chachitatu chimachitika makamaka mukakolola. Kuti mumve zambiri onani nkhani "Matenda a chilimwe a mabulosi ndi mbewu za zipatso"
Mbewu zazikulu
Nkhaka, zukini, maungu, nyemba, tomato, kabichi, anyezi, adyo, tsabola, biringanya, mbatata	Weniweni komanso wofatsa wowonda, muzu ndi muzu wowola wa mbande ndi wamkulu mbewu, fusarium wilt, anthracnose, mochedwa choipitsa.		Kwa nthawi yoyamba, mbande zamasamba zimasavuliridwa ndi madzi a Bordeaux pofuna kupewa matenda oyamba ndi mafangasi. Kuthira kwachiwiri kumachitika polemba masamba awiri mpaka atatu. Mu mbande, kupopera koyamba ndi madzi a Bordeaux kumachitika patatha milungu iwiri mutabzala. Pakupanga mbewu pogwiritsa ntchito njira ya 0.5-1% ya Bordeaux fluid. Mu nyengo yotsatira yotsatira, kupopera mbewu mankhwalawa ndi madzi a Bordeaux kumachitika molingana ndi malangizowo komanso kuwonekera koyamba kwa matendawa.

Okondedwa Owerenga! Nkhaniyi ikunena za kukonzekera koyenera kwa madzi a Bordeaux, momwe mphamvu ya mankhwalawo imathandizira matenda oyamba ndi kubzala m'minda ndi zipatso zamasamba zimatengera. Zambiri pazakugwiritsa ntchito madzi a Bordeaux kuteteza mbewu, zokhudzana ndi mawonekedwe a kukula ndi kakulidwe, kapangidwe ndi kututa, zimapezeka mu zolemba zakusamalira mbewu zapadera patsamba lathu.