{"id":4907,"date":"2025-11-15T17:19:53","date_gmt":"2025-11-15T15:19:53","guid":{"rendered":"https:\/\/growshroom.hu\/?page_id=4907"},"modified":"2026-03-16T11:23:55","modified_gmt":"2026-03-16T09:23:55","slug":"termoblokk-utmutato","status":"publish","type":"page","link":"https:\/\/growshroom.hu\/hr\/termoblokk-utmutato","title":{"rendered":"Vodi\u010d za proizvodne blokove"},"content":{"rendered":"
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Vodi\u010d za proizvodne blokove<\/h1>\n\n

Ako \u017eelite uzgoj gljiva kod ku\u0107e podi\u0107i na vi\u0161u razinu, imate priliku s na\u0161im normalnim i XL blokovima za uzgoj!<\/p>\n\n

Ovaj vodi\u010d \u0107e vam pomo\u0107i da izvu\u010dete maksimum iz svog bloka.<\/p>\n

Detaljno se upoznajte s \u010dimbenicima okoli\u0161a koji utje\u010du na uzgoj gljiva ili odmah prije\u0111ite na preporuke po sortama.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Okoli\u0161ni \u010dimbenici<\/strong><\/h2>\n\n

Za ve\u0107inu vrsta gljiva, sve \u0161to je potrebno za pokretanje stvaranja plodnog tijela je promjena okoli\u0161a.
Svje\u017e zrak, vlaga, svjetlost i temperatura su \u010dimbenici koji poti\u010du rast plodnih tijela iz potpuno koloniziranog supstrata.<\/p>\n\n

Svje\u017e zrak<\/strong><\/h3>\n\n

Kao i ljudi, micelij gljiva izdi\u0161e ugljikov dioksid i upija kisik. Ako ne dobije dovoljno kisika, ugu\u0161i se.<\/p>\n\n

Tijekom kolonizacije, koncentracija CO\u2082 oko micelija je vrlo visoka, a kada micelij dosegne povr\u0161inu supstrata, osjeti nagli pad CO\u2082.
To mu signalizira da je vrijeme za razvoj gljiva.<\/p>\n\n

Stoga je bitno da u okru\u017eenju za rast bude dovoljno svje\u017eeg zraka kako bi micelij mogao osjetiti vi\u0161u razinu kisika i ni\u017ee razine CO\u2082, \u0161to poti\u010de stvaranje plodnog tijela.<\/p>\n\n

Vla\u017enost<\/strong><\/h3>\n\n

Plodi\u0161ta gljiva uglavnom se sastoje od vode, pa micelij \u010deka ki\u0161u ili vla\u017eno vrijeme prije nego \u0161to proizvede gljive.
Stoga je supstrat s odgovaraju\u0107im udjelom vlage i vla\u017eno okru\u017eenje klju\u010dni za kvalitetne i visokoprinosne usjeve.<\/p>\n\n

\u010cak i kratko su\u0161no razdoblje mo\u017ee uzrokovati "poba\u010daj" gljiva, \u0161to zna\u010di da prestanu rasti i osu\u0161e se.<\/strong><\/p>\n\n

Razvoj plodnih tijela op\u0107enito zahtijeva manje vlage nego formiranje primordija (tako\u0111er poznatih kao igle ili male gljive). Nakon \u0161to se primordije pojave, vrijedi smanjiti vla\u017enost za 5\u201310%.<\/strong><\/p>\n\n

Svjetlo<\/strong><\/h3>\n\n

Gljive ne koriste svjetlost kao izvor energije poput biljaka, ali im je potrebna odre\u0111ena koli\u010dina svjetlosti za pravilan rast.<\/p>\n\n

Micelij koristi svjetlost kako bi osjetio da je dosegao povr\u0161inu supstrata i da je okru\u017eenje pogodno za rast gljiva - ba\u0161 kao \u0161to pad razine CO\u2082 signalizira vrijeme za formiranje plodnih tijela.<\/p>\n\n

Mnogi ljudi vjeruju da gljive dobro rastu u mraku.
Zapravo, u potpunom mraku mo\u017eda nikada ne\u0107e ni po\u010deti rasti, a ako i po\u010dnu, gljive \u0107e biti izdu\u017eene, deformiranog oblika i blijede boje.<\/p>\n\n

Gljive \u010desto rastu na tamnijim mjestima jer su ta mjesta vla\u017enija, a ne zato \u0161to im ne treba svjetlost.<\/p>\n\n

Prirodno svjetlo s obli\u017enjeg prozora obi\u010dno je dovoljno, ali va\u017eno je da izravna sun\u010deva svjetlost ne dopre do bloka, jer \u0107e se vrlo brzo osu\u0161iti.<\/p>\n\n

Po potrebi se mo\u017ee koristiti i umjetna rasvjeta (LED). U tom slu\u010daju vrijedi koristiti timer kako bi se osiguralo 12 sati osvjetljenja dnevno.<\/p>\n\n

Temperatura<\/strong><\/h3>\n\n

U prirodnim uvjetima, mnoge gljive po\u010dinju proizvoditi kao odgovor na promjenu godi\u0161njeg doba: hladno\u0107a im signalizira da se bli\u017ei kraj sezone i da uskoro trebaju proizvoditi.<\/p>\n\n

Stoga ve\u0107ina vrsta bolje raste na ne\u0161to ni\u017eim temperaturama, iako se to mo\u017ee razlikovati od vrste do vrste.<\/p>\n\n

Prilikom uzgoja u zatvorenom prostoru, temperatura okoline je vrlo va\u017ean faktor.<\/p>\n\n

Raspon rasta ve\u0107ine gljiva je izme\u0111u 15 i 27 \u00b0C, uz nekoliko iznimaka.<\/p>\n\n

Vrijedi odabrati vrstu \u010dija je temperatura uzgoja blizu one koju mo\u017eete osigurati kod ku\u0107e.<\/p>\n\n

Interakcije \u010dimbenika okoli\u0161a<\/strong><\/h3>\n\n

\u010cimbenici okoli\u0161a su me\u0111usobno povezani, stoga je uvijek vrijedno sustavno razmi\u0161ljati. Ako promijenite jedan parametar, obi\u010dno utje\u010dete na barem jo\u0161 jedan.<\/p>\n\n

Na vi\u0161im temperaturama<\/strong> Metabolizam gljiva se ubrzava, \u0161to dovodi do ve\u0107e proizvodnje CO\u2082. To zahtijeva ve\u0107u izmjenu zraka, \u0161to zauzvrat smanjuje vla\u017enost - stoga se vla\u017enost mora stalno pratiti i po potrebi nadokna\u0111ivati.<\/p>\n

Na ni\u017eim temperaturama<\/strong> Rast je sporiji, proizvodi se manje CO\u2082, pa je potrebno manje ventilacije. Me\u0111utim, hladniji zrak mo\u017ee zadr\u017eati manje vlage, stoga je va\u017eno pratiti vla\u017enost, a ne automatski intervenirati.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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S\u00fcngomba –
<\/strong>Hericium erinaceus<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Razina<\/div>\n
po\u010detnik<\/div>\n <\/div>\n
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Plasman<\/div>\n
kuhinjski pult, \u0161ator za uzgoj<\/div>\n <\/div>\n
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Vrijeme<\/div>\n
1-2 tjedna do prve berbe<\/div>\n <\/div>\n
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Temperatura<\/div>\n
13-21\u00b0C<\/div>\n <\/div>\n
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Vla\u017enost<\/div>\n
primordija 90-95% plodno tijelo 80-90%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
primordija 500-700 ppm plodno tijelo <1000 ppm<\/div>\n <\/div><\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kako zapo\u010deti s uzgojem usjeva?<\/strong><\/h3>\n

<\/p>\n

Izre\u017eite malu rupu na vrhu vre\u0107ice i poku\u0161ajte istisnuti \u0161to vi\u0161e zraka iz vre\u0107ice. Zatim \u010dvrsto preklopite vi\u0161ak plastike natrag i zalijepite ga trakom ili uvucite ispod bloka. To \u0107e sprije\u010diti da usjev prodre unutar vre\u0107ice.<\/p>\n

Zatim izre\u017eite mali otvor dug 1-2 cm (5 cm za XL blokove za uzgoj) ili otvor u obliku slova X na jednoj strani vre\u0107ice. Ovaj bo\u010dni rast poti\u010de du\u017ee, vise\u0107e "\u0161iljke".<\/p>\n

Obilno poprskajte porezanu povr\u0161inu vodom iz raspr\u0161iva\u010da 3-5 puta dnevno. Vlaga je idealna kada je povr\u0161ina plasti\u010dne vre\u0107ice prekrivena finom maglicom i malim kapljicama vode, ali voda ne kaplje niti stoji.<\/p>\n

Postavite ga na dobro prozra\u010deno, svijetlo mjesto, ali dalje od izravne sun\u010deve svjetlosti i grija\u0107ih elemenata.<\/p>\n

<\/p>\n

Razmatranja specifi\u010dna za pasminu<\/strong><\/h3>\n

<\/p>\n

Prilikom prskanja poku\u0161ajte navla\u017eiti neposrednu okolinu, a ne izravno usjev.<\/p>\n

\u010cesto poprima ru\u017ei\u010dastu nijansu kako raste. Pri niskoj vla\u017enosti postaje \u017euta.<\/p>\n

Pri previsokim razinama CO\u2082, proizvodi razgranate plodove nalik koraljima.<\/p>\n

<\/p>\n

\u017detva<\/strong><\/h3>\n

<\/p>\n

Najbolje je brati kada su \u201eklasovi\u201d dobro razvijeni, ali jo\u0161 uvijek fleksibilni i jarko bijeli. Idealno bi bilo da su klasovi dugi oko 1-2 cm, gljiva je \u010dvrsta i ne po\u010dinje \u017eutjeti.<\/p>\n

Ako ga ostavite predugo, bodlje \u0107e se izdu\u017eiti, boja \u0107e postati kremasto-\u017euta, tekstura \u0107e postati rahlija, a okus \u0107e izgubiti svje\u017einu.<\/p>\n

<\/p>\n

Okus<\/strong><\/h3>\n

<\/p>\n

Blago sladak, mnogi ga uspore\u0111uju s jastogom ili rakom. Meso mu je vlaknasto, ali so\u010dno, \u0161to ga \u010dini posebno dobrim kada se pr\u017ei u tavi. Najbolji je kada je svje\u017ee ubran - \u0161to dulje stoji, to \u0107e njegov "morski" karakter biti manje intenzivan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sz\u00fcrke laskagomba –
<\/em><\/strong>Bukova\u010de<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Razina<\/div>\n
po\u010detnik<\/div>\n <\/div>\n
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Plasman<\/div>\n
kuhinjski pult, \u0161ator za uzgoj<\/div>\n <\/div>\n
\n
Vrijeme<\/div>\n
1-2 tjedna do prve berbe<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
15-23\u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 95-100% plodno tijelo 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
<1.000 ppm<\/div>\n <\/div><\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kako zapo\u010deti s uzgojem usjeva?<\/strong><\/h3>\n

<\/p>\n

Izre\u017eite malu rupu na vrhu vre\u0107ice i poku\u0161ajte istisnuti \u0161to vi\u0161e zraka iz vre\u0107ice. Zatim \u010dvrsto preklopite vi\u0161ak plastike natrag i zalijepite ga trakom ili uvucite ispod bloka. To \u0107e sprije\u010diti da usjev prodre unutar vre\u0107ice.<\/p>\n

Zatim izre\u017eite dugi dijagonalni rez ili veliki otvor u obliku slova X preko cijele gornje povr\u0161ine.
Mogu\u0107a je i bo\u010dna obrada (u ovom slu\u010daju, odrezano podru\u010dje nije okrenuto prema gore, ve\u0107 bo\u010dno).<\/p>\n

Obilno poprskajte porezanu povr\u0161inu vodom iz raspr\u0161iva\u010da 3-5 puta dnevno. Vlaga je idealna kada je povr\u0161ina plasti\u010dne vre\u0107ice prekrivena finom maglicom i malim kapljicama vode, ali voda ne kaplje niti stoji.<\/p>\n

<\/p>\n

Razmatranja specifi\u010dna za pasminu<\/strong><\/h3>\n

<\/p>\n

Hladnije temperature i vi\u0161e svjetla rezultiraju intenzivnijom plavkastom bojom.<\/p>\n

Bukova\u010de imaju iznimno veliku potrebu za svje\u017eim zrakom, zbog \u010dega \u010desto bolje rastu na kuhinjskom pultu nego u zatvorenom prostoru s nedovoljnom aktivnom izmjenom zraka, poput \u0161atora za uzgoj.
Sklona je razvoju dugih stabljika i malih klobuka ako su razine CO\u2082 previsoke.<\/p>\n

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\u017detva<\/strong><\/h3>\n

<\/p>\n

Najbolje je brati kada su rubovi klobuka jo\u0161 uvijek blago zakrivljeni prema dolje.
Na taj na\u010din \u0107e osloba\u0111ati manje spora i rok trajanja \u0107e mu biti dulji.<\/p>\n

<\/p>\n

Okus<\/strong><\/h3>\n

<\/p>\n

Ima ugodnu aromu. Okus mu je blag, blago ora\u0161ast.
Njegova stabljika je manje mekana nego kod ostalih kamenica.
Vrlo je mesnat i dobra je zamjena za gljive u ve\u0107ini recepata.<\/p>\n

<\/p>\n

Bukova\u010de mogu imati blago sluzavu teksturu ako nisu dovoljno kuhane.
Preporu\u010duje se pr\u017eenje dok se oslobo\u0111eni sok potpuno ne ispari i gljive ne po\u010dnu sme\u0111iti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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R\u00f3zsasz\u00edn laskagomba –
<\/strong>Pleurotus djamor<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Razina<\/div>\n
po\u010detnik<\/div>\n <\/div>\n
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Plasman<\/div>\n
kuhinjski pult, \u0161ator za uzgoj<\/div>\n <\/div>\n
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Vrijeme<\/div>\n
1-2 tjedna do prve berbe<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
23-30\u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 95-100% plodno tijelo 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
500-1000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kako zapo\u010deti s uzgojem usjeva?<\/strong><\/h3>\n

<\/p>\n

Izre\u017eite malu rupu na vrhu vre\u0107ice i poku\u0161ajte istisnuti \u0161to vi\u0161e zraka iz vre\u0107ice. Zatim \u010dvrsto preklopite vi\u0161ak plastike natrag i zalijepite ga trakom ili uvucite ispod bloka. To \u0107e sprije\u010diti da usjev prodre unutar vre\u0107ice.<\/p>\n

Zatim izre\u017eite dugi dijagonalni rez ili veliki otvor u obliku slova X preko cijele gornje povr\u0161ine.
Mogu\u0107a je i bo\u010dna obrada (u ovom slu\u010daju, odrezano podru\u010dje nije okrenuto prema gore, ve\u0107 bo\u010dno).<\/p>\n

Obilno poprskajte porezanu povr\u0161inu vodom iz raspr\u0161iva\u010da 3-5 puta dnevno. Vlaga je idealna kada je povr\u0161ina plasti\u010dne vre\u0107ice prekrivena finom maglicom i malim kapljicama vode, ali voda ne kaplje niti stoji.<\/p>\n

<\/p>\n

Razmatranja specifi\u010dna za pasminu<\/strong><\/h3>\n

<\/p>\n

Vi\u0161e svjetla rezultirat \u0107e intenzivnije obojenim kapama.
U rijetkim slu\u010dajevima, blok ru\u017ei\u010daste bukova\u010de mo\u017ee proizvesti gljive s malo ili bez pigmenta, \u010dak i pod odgovaraju\u0107im uvjetima osvjetljenja.<\/p>\n

Bukova\u010de imaju iznimno veliku potrebu za svje\u017eim zrakom, zbog \u010dega \u010desto bolje rastu na kuhinjskom pultu nego u zatvorenom prostoru s nedovoljnom aktivnom izmjenom zraka, poput \u0161atora za uzgoj.
Sklona je razvoju dugih stabljika i malih klobuka ako su razine CO\u2082 previsoke.<\/p>\n

<\/p>\n

\u017detva<\/strong><\/h3>\n

<\/p>\n

Najbolje ih je brati kada su rubovi klobuka jo\u0161 lagano zakrivljeni prema dolje, pa tako ispu\u0161taju manje spora.
Ima kratak rok trajanja i brzo se kvari.<\/p>\n

<\/p>\n

Okus<\/strong><\/h3>\n

<\/p>\n

Ima karakteristi\u010dan miris. Mesnati okus i tekstura su izra\u017eeniji nego kod ostalih bukova\u010da.
Kada se pr\u017ei do hrskavosti, vrlo je dobra zamjena za slaninu.<\/p>\n

Bukova\u010de mogu imati blago sluzavu teksturu ako nisu dovoljno kuhane.
Preporu\u010duje se pr\u017eenje dok se oslobo\u0111eni sok potpuno ne ispari i gljive ne po\u010dnu sme\u0111iti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Zlatno\u017euta gljiva –
<\/em><\/strong>Pleurotus citrinopileatus<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Razina<\/div>\n
po\u010detnik<\/div>\n <\/div>\n
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Plasman<\/div>\n
kuhinjski pult, \u0161ator za uzgoj<\/div>\n <\/div>\n
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Vrijeme<\/div>\n
1,5-2 tjedna do prve berbe<\/div>\n <\/div>\n
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Temperatura<\/div>\n
20-28\u00b0C<\/div>\n <\/div>\n
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Vla\u017enost<\/div>\n
primordija 98-100% plodno tijelo 88-95%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
<1.000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kako zapo\u010deti s uzgojem usjeva?<\/strong><\/h3>\n

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Izre\u017eite malu rupu na vrhu vre\u0107ice i poku\u0161ajte istisnuti \u0161to vi\u0161e zraka iz vre\u0107ice. Zatim \u010dvrsto preklopite vi\u0161ak plastike natrag i zalijepite ga trakom ili uvucite ispod bloka. To \u0107e sprije\u010diti da usjev prodre unutar vre\u0107ice.<\/p>\n

Zatim izre\u017eite dugi dijagonalni rez ili veliki otvor u obliku slova X preko cijele gornje povr\u0161ine.
Mogu\u0107a je i bo\u010dna obrada (u ovom slu\u010daju, odrezano podru\u010dje nije okrenuto prema gore, ve\u0107 bo\u010dno).<\/p>\n

Obilno poprskajte porezanu povr\u0161inu vodom iz raspr\u0161iva\u010da 3-5 puta dnevno. Vlaga je idealna kada je povr\u0161ina plasti\u010dne vre\u0107ice prekrivena finom maglicom i malim kapljicama vode, ali voda ne kaplje niti stoji.<\/p>\n

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Razmatranja specifi\u010dna za pasminu<\/strong><\/h3>\n

<\/p>\n

Po\u010dinje polako, prvo se formiraju noduli iz kojih \u0107e se razviti primordije. Ova faza mo\u017ee trajati 5-7 dana, ali se zatim brzo razvija.
<\/strong>Vi\u0161e svjetla rezultira intenzivnijom \u017eutom bojom.<\/p>\n

Bukova\u010de imaju iznimno veliku potrebu za svje\u017eim zrakom, zbog \u010dega \u010desto bolje rastu na kuhinjskom pultu nego u zatvorenom prostoru s nedovoljnom aktivnom izmjenom zraka, poput \u0161atora za uzgoj.
Sklona je razvoju dugih stabljika i malih klobuka ako su razine CO\u2082 previsoke.<\/p>\n

<\/p>\n

\u017detva<\/strong><\/h3>\n

<\/p>\n

Najbolje je brati kada su rubovi klobuka jo\u0161 uvijek blago zakrivljeni prema dolje.
Na taj na\u010din osloba\u0111a manje spora.
Lomljivo, te\u0161ko za skladi\u0161tenje.<\/p>\n

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Okus<\/strong><\/h3>\n

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Okus mu je blag, blago sladak, podsje\u0107a na indijske ora\u0161\u010di\u0107e.<\/p>\n

<\/p>\n

Bukova\u010de mogu imati blago sluzavu teksturu ako nisu dovoljno kuhane.
Preporu\u010duje se pr\u017eenje dok se oslobo\u0111eni sok potpuno ne ispari i gljive ne po\u010dnu sme\u0111iti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u00d6rd\u00f6gszek\u00e9r laskagomba –
<\/strong>Pleurotus eryngii<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Razina<\/div>\n
progresivan<\/div>\n <\/div>\n
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Plasman<\/div>\n
kuhinjski pult (ograni\u010deno), idealan \u0161ator za uzgoj<\/div>\n <\/div>\n
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Vrijeme<\/div>\n
2-3 tjedna do prve berbe<\/div>\n <\/div>\n
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Temperatura<\/div>\n
10-18\u00b0C<\/div>\n <\/div>\n
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Vla\u017enost<\/div>\n
primordija 95-100% plodno tijelo 85-95%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
primordije u plodnom tijelu vre\u0107ice <2.000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Kako zapo\u010deti s uzgojem usjeva?<\/strong><\/h3>\n

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Blok postavite na hladno (idealno 10\u201318\u00b0C), svijetlo mjesto, ali za\u0161ti\u0107eno od izravne sun\u010deve svjetlosti, dalje od propuha i radijatora. Va\u017eno je da temperatura ne prelazi 20 \u00b0C tijekom cijelog razdoblja rasta, jer \u0107e na vi\u0161im temperaturama kraljevska bukova\u010da rasti slabije ili u iskrivljenom obliku.<\/strong><\/p>\n

Nje\u017eno masirajte vrh bloka kroz vre\u0107icu \u2013 to \u0107e biti povr\u0161ina za rast. Ako vidite bilo kakva zadebljana bijela podru\u010dja ili sitne gljive, pa\u017eljivo ih uklonite.<\/p>\n

Zatim izre\u017eite mali otvor, oko 1 cm, na samom vrhu vre\u0107ice i ostavite blok netaknut 5-7 dana. To \u0107e pomo\u0107i miceliju da osjeti promjenu u okolini i zapo\u010dne plodono\u0161enje.<\/p>\n

Kad mlade gljive dosegnu visinu od 1-2 cm, odre\u017eite vrh vre\u0107ice, ostavljaju\u0107i rub od 5-8 cm (\u201eovratnik\u201d) oko bloka. To osigurava za\u0161ti\u0107enu mikroklimu i poma\u017ee u rastu debelih, lijepih gljiva s debelim stabljikama.<\/p>\n

Poprskajte zrak oko bloka 2-3 puta dnevno, ali nemojte namakati sam blok.<\/p>\n

<\/p>\n

Razmatranja specifi\u010dna za pasminu<\/strong><\/h3>\n

<\/p>\n

Kraljevska bukova\u010da je spororastu\u0107a vrsta. Previ\u0161e ugljikovog dioksida mo\u017ee uzrokovati deformaciju klobuka, a previ\u0161e vlage mo\u017ee uzrokovati mrlje na plodnom tijelu. Dobra ventilacija i umjerena vla\u017enost su klju\u010dni.<\/p>\n

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\u017detva<\/strong><\/h3>\n

<\/p>\n

Berite kraljevsku bukova\u010du kada je klobuk jo\u0161 relativno malen, dr\u0161ka debela, \u010dvrsta, a rub klobuka jo\u0161 nije po\u010deo uvijati se prema van.<\/p>\n

To daje najbolju teksturu i okus.<\/p>\n

<\/p>\n

Okus<\/strong><\/h3>\n

<\/p>\n

Okus mu je blago ora\u0161ast i umami, a tekstura izuzetno mesnata i gusta, zbog \u010dega se \u010desto koristi kao zamjena za meso.<\/p>\n

<\/p>\n

Bukova\u010de mogu imati blago sluzavu teksturu ako nisu dovoljno kuhane.
Preporu\u010duje se pr\u017eenje dok se oslobo\u0111eni sok potpuno ne ispari i gljive ne po\u010dnu sme\u0111iti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u2191 natrag na sadr\u017eaj<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Term\u0151blokk \u00fatmutat\u00f3 Ha magasabb szintre emeln\u00e9d az otthoni gombatermeszt\u00e9st, norm\u00e1l \u00e9s XL term\u0151blokkjainkkal lehet\u0151s\u00e9ged van r\u00e1! Ez az \u00fatmutat\u00f3 seg\u00edt a legt\u00f6bbet kihozni a blokkodb\u00f3l. Ismerkedj meg r\u00e9szletesen a gombatermeszt\u00e9st befoly\u00e1sol\u00f3 k\u00f6rnyezeti t\u00e9nyez\u0151kkel, vagy ugorj egyb\u0151l a fajta szerinti aj\u00e1nl\u00e1sokhoz. K\u00f6rnyezeti t\u00e9nyez\u0151k A legt\u00f6bb gombafajn\u00e1l a term\u0151testk\u00e9pz\u0151d\u00e9s megind\u00edt\u00e1s\u00e1hoz mind\u00f6ssze a k\u00f6rnyezet megv\u00e1ltoz\u00e1sa sz\u00fcks\u00e9ges.A friss leveg\u0151, a p\u00e1ratartalom, a f\u00e9ny \u00e9s a h\u0151m\u00e9rs\u00e9klet azok a t\u00e9nyez\u0151k, amelyek a teljesen koloniz\u00e1lt szubsztr\u00e1tb\u00f3l kiv\u00e1ltj\u00e1k a term\u0151testek n\u00f6veked\u00e9s\u00e9t. Friss leveg\u0151 Ahogy az emberek, a gombamic\u00e9lium is sz\u00e9n-dioxidot l\u00e9legez ki \u00e9s oxig\u00e9nt vesz fel. Ha nem jut elegend\u0151 oxig\u00e9nhez, megfullad. A koloniz\u00e1ci\u00f3 sor\u00e1n a mic\u00e9lium k\u00f6r\u00fcl nagyon magas a CO\u2082-koncentr\u00e1ci\u00f3, \u00e9s ahogy a mic\u00e9lium el\u00e9ri a szubsztr\u00e1t felsz\u00edn\u00e9t, \u00e9rz\u00e9keli a CO\u2082 hirtelen cs\u00f6kken\u00e9s\u00e9t.Ez jelzi sz\u00e1m\u00e1ra, hogy itt az id\u0151 gomb\u00e1kat fejleszteni. Ez\u00e9rt alapvet\u0151, hogy a termeszt\u00e9si k\u00f6rnyezetben elegend\u0151 friss leveg\u0151 legyen, hogy a mic\u00e9lium \u00e9rz\u00e9kelni tudja a magasabb oxig\u00e9n- \u00e9s alacsonyabb CO\u2082-szintet, ami beind\u00edtja a term\u0151testk\u00e9pz\u0151d\u00e9st. P\u00e1ratartalom A gomb\u00e1k term\u0151teste nagyr\u00e9szt v\u00edzb\u0151l \u00e1ll, ez\u00e9rt a mic\u00e9lium megv\u00e1rja az es\u0151t vagy a p\u00e1r\u00e1s id\u0151t, miel\u0151tt gomb\u00e1t hozna.Ez\u00e9rt a megfelel\u0151 nedvess\u00e9gtartalm\u00fa szubsztr\u00e1t \u00e9s a p\u00e1rad\u00fas k\u00f6rnyezet elengedhetetlen a j\u00f3 min\u0151s\u00e9g\u0171 \u00e9s nagy hozam\u00fa term\u00e9shez. M\u00e9g egy r\u00f6vid sz\u00e1raz id\u0151szak is azzal j\u00e1rhat, hogy a gomb\u00e1k \u201eabort\u00e1lnak\u201d, vagyis le\u00e1llnak a n\u00f6veked\u00e9sben \u00e9s elsz\u00e1radnak. A term\u0151testek fejl\u0151d\u00e9se \u00e1ltal\u00e1ban kevesebb p\u00e1ratartalmat ig\u00e9nyel, mint a primordi\u00e1k (m\u00e1sn\u00e9ven pinek vagy b\u00e9bi gomb\u00e1k) k\u00e9pz\u0151d\u00e9se. Miut\u00e1n megjelentek a primordi\u00e1k, \u00e9rdemes a p\u00e1ratartalmat 5\u201310%-kal cs\u00f6kkenteni. F\u00e9ny A gomb\u00e1k a f\u00e9nyt nem energiaforr\u00e1sk\u00e9nt haszn\u00e1lj\u00e1k, mint a n\u00f6v\u00e9nyek, de sz\u00fcks\u00e9g\u00fck van valamennyi f\u00e9nyre ahhoz, hogy helyesen fejl\u0151djenek. A mic\u00e9lium a f\u00e9ny seg\u00edts\u00e9g\u00e9vel \u00e9rz\u00e9keli, hogy el\u00e9rte a szubsztr\u00e1t felsz\u00edn\u00e9t, \u00e9s hogy a k\u00f6rnyezet alkalmas gomb\u00e1k n\u00f6veszt\u00e9s\u00e9re \u2014 ugyan\u00fagy, mint amikor a cs\u00f6kken\u0151 CO\u2082-szint jelzi a term\u0151testk\u00e9pz\u0151d\u00e9s idej\u00e9t. Sokan hiszik, hogy a gomb\u00e1k s\u00f6t\u00e9tben n\u0151nek j\u00f3l.Val\u00f3j\u00e1ban teljes s\u00f6t\u00e9tben lehet, hogy soha nem is kezdenek teremni, \u00e9s ha m\u00e9gis, a gomb\u00e1k megny\u00faltak, torzak, \u00e9s fak\u00f3 sz\u00edn\u0171ek lesznek. A gomb\u00e1k az\u00e9rt n\u0151nek gyakran s\u00f6t\u00e9tebb helyeken, mert ezek a helyek p\u00e1rad\u00fasabbak, nem az\u00e9rt, mert nincs sz\u00fcks\u00e9g\u00fck f\u00e9nyre. Egy k\u00f6zeli ablakon \u00e1t \u00e9rkez\u0151 term\u00e9szetes f\u00e9ny \u00e1ltal\u00e1ban elegend\u0151, de fontos hogy k\u00f6zvetlen napf\u00e9ny ne \u00e9rje a blokkot, mert nagyon hamar kisz\u00e1rad. Sz\u00fcks\u00e9g eset\u00e9n mesters\u00e9ges f\u00e9nyt (LED) is haszn\u00e1lhatunk. Ez esetben \u00e9rdemes egy id\u0151z\u00edt\u0151 seg\u00edts\u00e9g\u00e9vel 12 \u00f3ra vil\u00e1g\u00edt\u00e1st biztos\u00edtani naponta. H\u0151m\u00e9rs\u00e9klet Term\u00e9szetes k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt sok gomba \u00e9vszakv\u00e1lt\u00e1sra reag\u00e1lva kezd teremni: a hideg jelzi sz\u00e1mukra, hogy k\u00f6zeledik a szezon v\u00e9ge, \u00e9s hamar kell term\u00e9st hozniuk. Ez\u00e9rt a legt\u00f6bb faj valamivel h\u0171v\u00f6sebb h\u0151m\u00e9rs\u00e9kleten n\u0151 jobban, b\u00e1r ez fajonk\u00e9nt elt\u00e9rhet. Belt\u00e9ri termeszt\u00e9sn\u00e9l a k\u00f6rnyezet h\u0151m\u00e9rs\u00e9klete nagyon fontos t\u00e9nyez\u0151. A legt\u00f6bb gomba term\u00e9si tartom\u00e1nya 15\u201327 \u00b0C k\u00f6z\u00f6tt van, n\u00e9h\u00e1ny kiv\u00e9tellel. \u00c9rdemes olyan fajt v\u00e1lasztani, amelynek a term\u00e9si h\u0151m\u00e9rs\u00e9klete k\u00f6zel \u00e1ll ahhoz, amit otthon biztos\u00edtani tudsz. K\u00f6rnyezeti t\u00e9nyez\u0151k k\u00f6lcs\u00f6nhat\u00e1sai A k\u00f6rnyezeti t\u00e9nyez\u0151k egym\u00e1ssal \u00f6sszef\u00fcggnek, ez\u00e9rt mindig rendszerben \u00e9rdemes gondolkodni. Ha egy param\u00e9tert megv\u00e1ltoztatsz, \u00e1ltal\u00e1ban legal\u00e1bb egy m\u00e1sikat is befoly\u00e1solsz. Magasabb h\u0151m\u00e9rs\u00e9kleten a gomb\u00e1k anyagcser\u00e9je felgyorsul, ami t\u00f6bb CO\u2082 termel\u00e9shez vezet. Ilyenkor nagyobb l\u00e9gcser\u00e9re van sz\u00fcks\u00e9g, ami viszont cs\u00f6kkenti a p\u00e1ratartalmat \u2013 ez\u00e9rt a p\u00e1r\u00e1t folyamatosan ellen\u0151rizni \u00e9s sz\u00fcks\u00e9g eset\u00e9n p\u00f3tolni kell. Alacsonyabb h\u0151m\u00e9rs\u00e9kleten a n\u00f6veked\u00e9s lassabb, kevesebb CO\u2082 keletkezik, \u00edgy kevesebb szell\u0151z\u00e9s is elegend\u0151. A hidegebb leveg\u0151 azonban kevesebb nedvess\u00e9get k\u00e9pes megtartani, ez\u00e9rt itt is fontos a p\u00e1ratartalom figyel\u00e9se, nem pedig az automatikus beavatkoz\u00e1s. \u2191 vissza a tartalomjegyz\u00e9khez S\u00fcngomba – Hericium erinaceus Hogyan ind\u00edtsuk el a term\u00e9st? V\u00e1gj egy apr\u00f3 ny\u00edl\u00e1st a zacsk\u00f3 tetej\u00e9n, \u00e9s ezen kereszt\u00fcl pr\u00f3b\u00e1lj min\u00e9l t\u00f6bb leveg\u0151t kinyomni a zacsk\u00f3b\u00f3l. Ut\u00e1na hajtsd h\u00e1tra szorosan a f\u00f6l\u00f6sleges m\u0171anyagot, \u00e9s ragaszd le, vagy hajtsd a blokk al\u00e1. Ez seg\u00edt elker\u00fclni hogy a term\u00e9s a zacsk\u00f3n bel\u00fcl induljon meg. Ezut\u00e1n v\u00e1gj egy kicsi, 1-2 cm (XL term\u0151blokk eset\u00e9n 5cm) hossz\u00fa vagy X alak\u00fa ny\u00edl\u00e1st a zacsk\u00f3 egyik oldals\u00f3 fel\u00fclet\u00e9re. Ez az oldalir\u00e1ny\u00fa termeszt\u00e9s \u00f6szt\u00f6nzi a hosszabb, lel\u00f3g\u00f3 „t\u00fcsk\u00e9ket”. Permetezz b\u0151s\u00e9gesen csapvizet a megv\u00e1gott fel\u00fcletre egy sz\u00f3r\u00f3fejes \u00fcvegb\u0151l, 3-5 alkalommal naponta. A nedvess\u00e9g akkor ide\u00e1lis, ha a m\u0171anyag zacsk\u00f3 felsz\u00edn\u00e9t finom p\u00e1ra \u00e9s apr\u00f3 v\u00edzcseppek bor\u00edtj\u00e1k, de nem cs\u00f6p\u00f6g vagy pang a v\u00edz. Helyezd el egy j\u00f3l szell\u0151z\u0151, vil\u00e1gos, de k\u00f6zvetlen napf\u00e9nyt\u0151l \u00e9s f\u0171t\u0151testt\u0151l t\u00e1vol es\u0151 helyen. Fajtaspecifikus szempontok Permetez\u00e9skor pr\u00f3b\u00e1ld ne k\u00f6zvetlen\u00fcl a term\u00e9st, hanem ink\u00e1bb a k\u00f6zvetlen k\u00f6rnyezet\u00e9t nedves\u00edteni. N\u00f6veked\u00e9s k\u00f6zben gyakran r\u00f3zsasz\u00ednes \u00e1rnyalatot \u00f6lthet. Alacsony p\u00e1ratartalom mellett els\u00e1rgul. T\u00fal magas CO\u2082-szint mellett el\u00e1gaz\u00f3, korallszer\u0171 term\u00e9st hoz. Sz\u00fcretel\u00e9s Akkor \u00e9rdemes sz\u00fcretelni, amikor a \u201et\u00fcsk\u00e9k\u201d m\u00e1r j\u00f3l kifejl\u0151dtek, de m\u00e9g rugalmasak \u00e9s \u00e9l\u00e9nk feh\u00e9rek. Ide\u00e1lis esetben a t\u00fcsk\u00e9k kb. 1\u20132 cm hossz\u00faak, a gomba t\u00f6m\u00f6r, \u00e9s nem kezd s\u00e1rgulni. Ha t\u00fal sok\u00e1ig hagyod, a t\u00fcsk\u00e9k megny\u00falnak, a sz\u00edne kr\u00e9mes-s\u00e1rg\u00e1s lesz, az \u00e1llaga laz\u00e1bb\u00e1 v\u00e1lik, \u00e9s az \u00edze is vesz\u00edt a frissess\u00e9g\u00e9b\u0151l. \u00cdzvil\u00e1g Enyh\u00e9n \u00e9desk\u00e9s, sokan a hom\u00e1rhoz vagy a r\u00e1khoz hasonl\u00edtj\u00e1k. H\u00fasa rostos, m\u00e9gis szaftos, ez\u00e9rt serpeny\u0151ben pir\u00edtva k\u00fcl\u00f6n\u00f6sen j\u00f3l \u00e9rv\u00e9nyes\u00fcl. Frissen szedve a legfinomabb \u2014 min\u00e9l tov\u00e1bb \u00e1ll, ann\u00e1l ink\u00e1bb cs\u00f6kken az intenz\u00edv, \u201etenger gy\u00fcm\u00f6lcseire\u201d eml\u00e9keztet\u0151 karaktere. \u2191 vissza a tartalomjegyz\u00e9khez Sz\u00fcrke laskagomba – Pleurotus ostreatus Hogyan ind\u00edtsuk el a term\u00e9st? V\u00e1gj egy apr\u00f3 ny\u00edl\u00e1st a zacsk\u00f3 tetej\u00e9n, \u00e9s ezen kereszt\u00fcl pr\u00f3b\u00e1lj min\u00e9l t\u00f6bb leveg\u0151t kinyomni a zacsk\u00f3b\u00f3l. Ut\u00e1na hajtsd h\u00e1tra szorosan a f\u00f6l\u00f6sleges m\u0171anyagot, \u00e9s ragaszd le, vagy hajtsd a blokk al\u00e1. Ez seg\u00edt elker\u00fclni hogy a term\u00e9s a zacsk\u00f3n bel\u00fcl induljon meg. Ezut\u00e1n v\u00e1gj egy hossz\u00fa ferde bemetsz\u00e9st vagy egy nagy X alak\u00fa ny\u00edl\u00e1st a teljes fels\u0151 fel\u00fcletre. Oldalir\u00e1ny\u00fa termeszt\u00e9s is lehets\u00e9ges (ilyenkor a megv\u00e1gott ter\u00fclet nem felfel\u00e9, hanem oldalra n\u00e9z). Permetezz b\u0151s\u00e9gesen csapvizet a megv\u00e1gott fel\u00fcletre egy sz\u00f3r\u00f3fejes \u00fcvegb\u0151l, 3-5 alkalommal naponta. A nedvess\u00e9g akkor ide\u00e1lis, ha a m\u0171anyag zacsk\u00f3 felsz\u00edn\u00e9t finom p\u00e1ra \u00e9s apr\u00f3 v\u00edzcseppek bor\u00edtj\u00e1k, de nem cs\u00f6p\u00f6g vagy pang a v\u00edz. Fajtaspecifikus szempontok A h\u0171v\u00f6sebb h\u0151m\u00e9rs\u00e9klet \u00e9s a t\u00f6bb f\u00e9ny intenz\u00edvebb k\u00e9kes sz\u00ednt eredm\u00e9nyez. A laskagomb\u00e1k friss leveg\u0151 ig\u00e9nye kiemelked\u0151en magas, ez\u00e9rt a konyhapulton sokszor jobban teremnek mint egy el\u00e9gtelen akt\u00edv l\u00e9gcser\u00e9vel ell\u00e1tott z\u00e1rt t\u00e9rben, term\u0151s\u00e1torban.Hajlamos hossz\u00fa t\u00f6nk\u00f6t \u00e9s apr\u00f3 kalapokat fejleszteni, ha t\u00fal magas a CO\u2082-szint. Sz\u00fcretel\u00e9s Akkor \u00e9rdemes szedni, amikor a kalapok sz\u00e9lei m\u00e9g enyh\u00e9n lefel\u00e9 g\u00f6rb\u00fclnek.\u00cdgy kevesebb sp\u00f3r\u00e1t enged ki, \u00e9s hosszabb lesz az eltarthat\u00f3s\u00e1ga. \u00cdzvil\u00e1g Kellemes illat\u00fa. \u00cdze l\u00e1gy, enyh\u00e9n di\u00f3s.A t\u00f6nkje kev\u00e9sb\u00e9 puha, mint m\u00e1s lask\u00e1k\u00e9.Nagyon h\u00fasos, a legt\u00f6bb receptben j\u00f3l helyettes\u00edti a csiperk\u00e9t. A laskagomb\u00e1k kiss\u00e9 ny\u00e1lk\u00e1s \u00e1llag\u00faak lehetnek, ha nem f\u0151zz\u00fck meg \u0151ket el\u00e9gg\u00e9.Aj\u00e1nlott<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4907","page","type-page","status-publish","hentry"],"acf":[],"featured_image_src":null,"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"mailpoet_newsletter_max":false,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false},"uagb_author_info":{"display_name":"growshroom","author_link":"https:\/\/growshroom.hu\/hr\/author\/csome-attilagmail-com"},"uagb_comment_info":0,"uagb_excerpt":"Term\u0151blokk \u00fatmutat\u00f3 Ha magasabb szintre emeln\u00e9d az otthoni gombatermeszt\u00e9st, norm\u00e1l \u00e9s XL term\u0151blokkjainkkal lehet\u0151s\u00e9ged van r\u00e1! Ez az \u00fatmutat\u00f3 seg\u00edt a legt\u00f6bbet kihozni a blokkodb\u00f3l. Ismerkedj meg r\u00e9szletesen a gombatermeszt\u00e9st befoly\u00e1sol\u00f3 k\u00f6rnyezeti t\u00e9nyez\u0151kkel, vagy ugorj egyb\u0151l a fajta szerinti aj\u00e1nl\u00e1sokhoz. K\u00f6rnyezeti t\u00e9nyez\u0151k A legt\u00f6bb gombafajn\u00e1l a term\u0151testk\u00e9pz\u0151d\u00e9s megind\u00edt\u00e1s\u00e1hoz mind\u00f6ssze a k\u00f6rnyezet megv\u00e1ltoz\u00e1sa sz\u00fcks\u00e9ges.A friss leveg\u0151,…","_links":{"self":[{"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/pages\/4907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/comments?post=4907"}],"version-history":[{"count":194,"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/pages\/4907\/revisions"}],"predecessor-version":[{"id":6133,"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/pages\/4907\/revisions\/6133"}],"wp:attachment":[{"href":"https:\/\/growshroom.hu\/hr\/wp-json\/wp\/v2\/media?parent=4907"}],"curies":[{"name":"radni list","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}