{"id":5894,"date":"2026-02-19T17:03:48","date_gmt":"2026-02-19T15:03:48","guid":{"rendered":"https:\/\/growshroom.hu\/?post_type=product&p=5894"},"modified":"2026-04-12T22:24:41","modified_gmt":"2026-04-12T20:24:41","slug":"sungomba-termoblokk-hericium-erinaceus","status":"publish","type":"product","link":"https:\/\/growshroom.hu\/hr\/termekek\/sungomba-termoblokk-hericium-erinaceus","title":{"rendered":"Hericium erinaceus (Hericium erinaceus)"},"content":{"rendered":"
\nKoja je razlika izme\u0111u kutijastih setova i blokova za uzgoj?<\/summary>\n
\n

Oba proizvoda sadr\u017ee isti blok za uzgoj od 2,2 kg, ali setovi dolaze i s poklon kutijom i bo\u010dicom s raspr\u0161iva\u010dem, pa su idealni za darivanje.<\/p>\n

Osim toga, sorte dostupne u kutijama preporu\u010duju se po\u010detnicima, dok naprednije sorte mo\u017eete prona\u0107i i u blokovima za uzgoj. Neke od njih ne\u0107e dobro rasti na kuhinjskom pultu, potrebno im je kontrolirano okru\u017eenje. Za najbolje rezultate preporu\u010dujemo kori\u0161tenje sobe za uzgoj ili \u0161atora za uzgoj. Ako nemate mogu\u0107nost kontrole temperature, odaberite blok koji je prikladan za va\u0161u klimu!<\/p>\n

Prilikom uzgoja na kuhinjskom pultu, kori\u0161tenje blokova za uzgoj jednako je jednostavno kao i kori\u0161tenje setova u kutijama.<\/p>\n

Za detaljne informacije, molimo pro\u010ditajte Vodi\u010d za proizvodne blokove<\/a> stranicu na kojoj \u0107ete prona\u0107i opise i savjete za svaku sortu. Ako imate dodatnih pitanja, pro\u010ditajte \u010cesto postavljana pitanja<\/a> stranicu ili nam pi\u0161ite putem e-po\u0161te<\/a>.<\/p>\n<\/div>\n<\/details>\n

\nKoliko \u0107e gljiva proizvesti?<\/summary>\n
\n

Na\u0161i proizvodni blokovi su komercijalne veli\u010dine. Ovi blokovi od 2,2 kg dat \u0107e prosje\u010dno 400-600 g svje\u017eih gljiva tijekom prve berbe pod idealnim uvjetima.<\/p>\n

Na prinos zna\u010dajno utje\u010du uvjeti uzgoja, stoga obratite pozornost na preporu\u010deno okru\u017eenje za odre\u0111enu vrstu gljiva, kao i na Blok proizvoda u vodi\u010du<\/a> kako je opisano kako bi se izbjeglo razo\u010daranje.<\/p>\n

Naravno, postoje razlike izme\u0111u pojedinih vrsta gljiva - na primjer, neke bukova\u010de proizvode te\u017ea plodi\u0161ta od drugih sorti - ali s ovim velikim blokovima definitivno mo\u017eete ra\u010dunati na lijep, obilan prvi urod.<\/p>\n

Budu\u0107i da blokovi sadr\u017ee veliku koli\u010dinu hranjivih tvari, mogu dati vi\u0161e usjeva. Obi\u010dno mo\u017eete o\u010dekivati 2-3 uroda, ali ako ste strpljivi i uporni, mo\u017eete dobiti i vi\u0161e.
\nPrva berba je uvijek najve\u0107a i najbr\u017ea, ali izme\u0111u sljede\u0107ih berbi mo\u017ee postojati razmak od nekoliko tjedana.<\/strong><\/p>\n

Jam\u010dimo vam va\u0161u prvu \u017eetvu!<\/strong><\/p>\n

Ako nije bilo promjene 14 dana nakon otvaranja bloka, po\u0161aljite nam sliku e-po\u0161tom i mi \u0107emo vam pomo\u0107i, a ako je potrebno, poslat \u0107emo vam novi proizvodni blok.<\/p>\n

Dodatni savjet: nakon nekoliko berbi, ubrani blok tijekom razdoblja bez mraza<\/strong> Vrijedi ga smjestiti na sjenovito, za\u0161ti\u0107eno mjesto u vrtu i odr\u017eavati ga vla\u017enim. Mo\u017eete ga i plitko zakopati u zemlju i prekriti li\u0161\u0107em ili nasjeckanom slamom. Ovo \u201egroblje gljiva\u201d mo\u017ee vas ponovno iznenaditi svje\u017eim gljivama na pravoj temperaturi ili nakon obilne ki\u0161e!<\/p>\n<\/div>\n<\/details>\n

Je\u017e ili lav?<\/h4>\n

Vrganj, tako\u0111er poznat kao gljiva lavlje grive, porijeklom je iz isto\u010dne Azije, ali se nalazi i u Europi i Sjevernoj Americi. Lako se prepoznaje po karakteristi\u010dnim, bijelim, vise\u0107im bodljama nalik grivi. Blago je slatkog okusa, a mnogi ga uspore\u0111uju s morskim plodovima (npr. rakom, jastogom). Meso mu je \u010dvrsto, ali so\u010dno, a kada se skuha, daje vlaknastu, mesnatu teksturu.<\/p>\n

Gljiva jedinstvenog izgleda i gastronomski uzbudljivih svojstava, nije samo ukusna ve\u0107 i sve popularnija kao funkcionalna hrana. Prema istra\u017eivanjima, njezini bioaktivni spojevi (hericenoni, erinacini) mogu podr\u017eati funkciju \u017eiv\u010danog sustava, koncentraciju i procese pam\u0107enja. Tako\u0111er joj se pripisuju svojstva ja\u010danja imuniteta i protuupalna svojstva.<\/p>\n

Kako je napravljeno?<\/h4>\n

Osnova kompleta je blok za uzgoj na bazi drveta isprepleten micelijom. Od izolirane kulture gljiva prvo smo pomije\u0161ali izoliranu kulturu gljiva sa steriliziranim zrnom kako bismo stvorili visoko\u010distu gljivu klicu, a zatim smo je pomije\u0161ali sa sjeckanom slamom kako bismo stvorili blok za uzgoj. Uzbudljivi dio prepustili smo vama!<\/p>\n

Micelij koji se provla\u010di kroz blok je \u017eivi organizam koji, nakon \u0161to probavi hranjive tvari, samo \u010deka prave uvjete okoline kako bi formirao plodno tijelo, jestivu gljivu. Kisik i vlaga koji dolaze otvaranjem vre\u0107ice signaliziraju gljivi da je do\u0161lo vrijeme.<\/p>\n

Pohrana<\/h4>\n

Upozorenje: Ako ga ne otvorite u roku od nekoliko dana, stavite ga u hladnjak!<\/strong><\/p>\n

Va\u0161 komplet sadr\u017ei \u017eivi organizam, stoga preporu\u010dujemo da ga otvorite po primitku. Ako nemate priliku za to, mo\u017eete ga neotvorenog \u010duvati u hladnjaku 4 tjedna. Metabolizam micelija se tijekom tog vremena zna\u010dajno usporava.<\/p>\n

Tijekom duljeg skladi\u0161tenja ili na sobnoj temperaturi, plijesan se mo\u017ee po\u010deti stvarati unutar vre\u0107ice. To ne\u0107e utjecati na daljnju upotrebu. Ako je plijesan u dohvatu ispod podru\u010dja koje ste izrezali, jednostavno je uklonite.<\/p>\n

Blok koji se dugo \u010duva na sobnoj temperaturi nakon nekog vremena \u0107e potro\u0161iti sve dostupne hranjive tvari, a zatim \u0107e se polako po\u010deti raspadati.<\/p>\n

Vrijedi procijeniti<\/h4>\n

Fotografirajte svoj urod! Poslat \u0107emo vam e-poruku 14 dana nakon narud\u017ebe kako biste mogli ocijeniti svoju narud\u017ebu. Sve fotografski <\/strong>Nagradit \u0107emo vas kuponom broj 20%, koji nema rok trajanja, a mo\u017eete ga slobodno koristiti i prenositi. Iskoristite ga ili ga proslijedite dalje!<\/p>","protected":false},"excerpt":{"rendered":"

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