{"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\/ro\/termoblokk-utmutato","title":{"rendered":"Ghid de blocuri de produc\u021bie"},"content":{"rendered":"
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Ghid de blocuri de produc\u021bie<\/h1>\n\n

Dac\u0103 dori\u021bi s\u0103 duce\u021bi cultivarea ciupercilor acas\u0103 la nivelul urm\u0103tor, ave\u021bi oportunitatea cu blocurile noastre de cre\u0219tere normale \u0219i XL!<\/p>\n\n

Acest ghid te va ajuta s\u0103 profi\u021bi la maximum de blocul t\u0103u.<\/p>\n

Afla\u021bi \u00een detaliu despre factorii de mediu care afecteaz\u0103 cultivarea ciupercilor sau trece\u021bi direct la recomand\u0103ri \u00een func\u021bie de soi.<\/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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Factorii de mediu<\/strong><\/h2>\n\n

Pentru majoritatea speciilor fungice, tot ce este necesar pentru a ini\u021bia formarea corpului fructifer este o schimbare a mediului.
Aerul proasp\u0103t, umiditatea, lumina \u0219i temperatura sunt factorii care declan\u0219eaz\u0103 cre\u0219terea corpurilor fructifere dintr-un substrat complet colonizat.<\/p>\n\n

Aer proasp\u0103t<\/strong><\/h3>\n\n

La fel ca oamenii, miceliul de ciuperc\u0103 expir\u0103 dioxid de carbon \u0219i absoarbe oxigen. Dac\u0103 nu prime\u0219te suficient oxigen, se sufoc\u0103.<\/p>\n\n

\u00cen timpul coloniz\u0103rii, concentra\u021bia de CO\u2082 din jurul miceliului este foarte mare, iar pe m\u0103sur\u0103 ce miceliul ajunge la suprafa\u021ba substratului, acesta detecteaz\u0103 o sc\u0103dere brusc\u0103 a nivelului de CO\u2082.
Acest lucru \u00eei semnaleaz\u0103 c\u0103 este timpul s\u0103 cultive ciuperci.<\/p>\n\n

Prin urmare, este esen\u021bial s\u0103 existe suficient aer proasp\u0103t \u00een mediul de cre\u0219tere, astfel \u00eenc\u00e2t miceliul s\u0103 poat\u0103 detecta niveluri mai ridicate de oxigen \u0219i niveluri mai sc\u0103zute de CO\u2082, ceea ce declan\u0219eaz\u0103 formarea corpurilor fructifere.<\/p>\n\n

Umiditate<\/strong><\/h3>\n\n

Corpurile fructifere ale ciupercilor sunt alc\u0103tuite \u00een mare parte din ap\u0103, a\u0219a c\u0103 miceliul a\u0219teapt\u0103 ploaia sau vremea umed\u0103 \u00eenainte de a produce ciuperci.
Prin urmare, un substrat cu un con\u021binut adecvat de umiditate \u0219i un mediu umed sunt esen\u021biale pentru culturi de bun\u0103 calitate \u0219i cu randament ridicat.<\/p>\n\n

Chiar \u0219i o scurt\u0103 perioad\u0103 de secet\u0103 poate provoca \u201eavortul\u201d ciupercilor, adic\u0103 \u00eencetarea cre\u0219terii \u0219i uscarea acestora.<\/strong><\/p>\n\n

Dezvoltarea corpurilor fructifere necesit\u0103, \u00een general, mai pu\u021bin\u0103 umiditate dec\u00e2t formarea primordiilor (cunoscute \u0219i sub numele de ace sau ciuperci mici). Odat\u0103 ce au ap\u0103rut primordiile, merit\u0103 s\u0103 se reduc\u0103 umiditatea cu 5\u201310\u00b0C.<\/strong><\/p>\n\n

Aprinde<\/strong><\/h3>\n\n

Ciupercile nu folosesc lumina ca surs\u0103 de energie precum plantele, dar au nevoie de pu\u021bin\u0103 lumin\u0103 pentru a cre\u0219te corect.<\/p>\n\n

Miceliul folose\u0219te lumina pentru a detecta c\u0103 a ajuns la suprafa\u021ba substratului \u0219i c\u0103 mediul este potrivit pentru cre\u0219terea ciupercilor \u2014 la fel cum sc\u0103derea nivelului de CO\u2082 semnaleaz\u0103 momentul \u00een care se formeaz\u0103 corpurile fructifere.<\/p>\n\n

Mul\u021bi oameni cred c\u0103 ciupercile cresc bine \u00een \u00eentuneric.
De fapt, \u00een \u00eentuneric complet, este posibil s\u0103 nu \u00eenceap\u0103 nici m\u0103car s\u0103 creasc\u0103, iar dac\u0103 se \u00eent\u00e2mpl\u0103 acest lucru, ciupercile vor fi alungite, diforme \u0219i de culoare tern\u0103.<\/p>\n\n

Ciupercile cresc adesea \u00een locuri mai \u00eentunecate, deoarece acele locuri sunt mai umede, nu pentru c\u0103 nu au nevoie de lumin\u0103.<\/p>\n\n

Lumina natural\u0103 de la o fereastr\u0103 din apropiere este de obicei suficient\u0103, dar este important ca lumina direct\u0103 a soarelui s\u0103 nu ajung\u0103 la bloc, deoarece acesta se va usca foarte repede.<\/p>\n\n

Dac\u0103 este necesar, se poate folosi \u0219i lumin\u0103 artificial\u0103 (LED). \u00cen acest caz, merit\u0103 s\u0103 folosi\u021bi un temporizator pentru a asigura 12 ore de iluminare pe zi.<\/p>\n\n

Temperatur\u0103<\/strong><\/h3>\n\n

\u00cen condi\u021bii naturale, multe ciuperci \u00eencep s\u0103 produc\u0103 ca r\u0103spuns la schimbarea anotimpului: frigul le semnaleaz\u0103 c\u0103 se apropie sf\u00e2r\u0219itul sezonului \u0219i c\u0103 trebuie s\u0103 produc\u0103 cur\u00e2nd.<\/p>\n\n

Prin urmare, majoritatea speciilor cresc mai bine la temperaturi pu\u021bin mai sc\u0103zute, de\u0219i acest lucru poate varia de la o specie la alta.<\/p>\n\n

C\u00e2nd se cultiv\u0103 \u00een interior, temperatura ambiental\u0103 este un factor foarte important.<\/p>\n\n

Intervalul de cre\u0219tere al majorit\u0103\u021bii ciupercilor este \u00eentre 15 \u0219i 27 \u00b0C, cu c\u00e2teva excep\u021bii.<\/p>\n\n

Merit\u0103 s\u0103 alege\u021bi o specie a c\u0103rei temperatur\u0103 de cre\u0219tere este apropiat\u0103 de cea pe care o pute\u021bi oferi acas\u0103.<\/p>\n\n

Interac\u021biunile factorilor de mediu<\/strong><\/h3>\n\n

Factorii de mediu sunt interconecta\u021bi, a\u0219a c\u0103 merit\u0103 \u00eentotdeauna s\u0103 g\u00e2ndim sistematic. Dac\u0103 modifici un parametru, de obicei \u00eel afectezi pe cel pu\u021bin un altul.<\/p>\n\n

La temperaturi mai ridicate<\/strong> Metabolismul ciupercilor se accelereaz\u0103, ceea ce duce la o produc\u021bie mai mare de CO\u2082. Acest lucru necesit\u0103 un schimb de aer mai intens, ceea ce, la r\u00e2ndul s\u0103u, reduce umiditatea - a\u0219adar, umiditatea trebuie monitorizat\u0103 constant \u0219i \u00eenlocuit\u0103, dac\u0103 este necesar.<\/p>\n

La temperaturi mai sc\u0103zute<\/strong> Cre\u0219terea este mai lent\u0103, se produce mai pu\u021bin CO\u2082, deci este necesar\u0103 o ventila\u021bie mai redus\u0103. Cu toate acestea, aerul mai rece poate re\u021bine mai pu\u021bin\u0103 umiditate, a\u0219a c\u0103 este important s\u0103 se monitorizeze umiditatea, mai degrab\u0103 dec\u00e2t s\u0103 se intervin\u0103 automat.<\/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 \u00eenapoi la cuprins<\/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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Nivel<\/div>\n
\u00eencep\u0103tor<\/div>\n <\/div>\n
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Plasament<\/div>\n
blat de buc\u0103t\u0103rie, cort de cre\u0219tere<\/div>\n <\/div>\n
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Timp<\/div>\n
1-2 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la prima recolt\u0103<\/div>\n <\/div>\n
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Temperatur\u0103<\/div>\n
13-21\u00b0C<\/div>\n <\/div>\n
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Umiditate<\/div>\n
corp fructifer primordii 90-95% 80-90%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
primordii 500-700 ppm corp fructifer <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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Cum s\u0103 \u00eencepi cultura?<\/strong><\/h3>\n

<\/p>\n

T\u0103ia\u021bi o mic\u0103 gaur\u0103 \u00een partea de sus a sacului \u0219i \u00eencerca\u021bi s\u0103 stoarce\u021bi c\u00e2t mai mult aer posibil din el. Apoi, \u00eendoi\u021bi str\u00e2ns excesul de plastic \u0219i lipi\u021bi-l cu band\u0103 adeziv\u0103 sau pune\u021bi-l sub bloc. Acest lucru va ajuta la prevenirea cre\u0219terii plantei \u00een interiorul sacului.<\/p>\n

Apoi, t\u0103ia\u021bi o mic\u0103 deschidere de 1-2 cm (5 cm pentru blocurile de cre\u0219tere XL) lung\u0103 sau \u00een form\u0103 de X pe o parte a sacului. Aceast\u0103 cre\u0219tere lateral\u0103 \u00eencurajeaz\u0103 \u201e\u021bepi\u201d mai lungi \u0219i at\u00e2rna\u021bi.<\/p>\n

Pulveriza\u021bi suprafa\u021ba t\u0103iat\u0103 din abunden\u021b\u0103 cu ap\u0103 de la robinet dintr-o sticl\u0103 cu pulverizator de 3-5 ori pe zi. Umiditatea este ideal\u0103 atunci c\u00e2nd suprafa\u021ba pungii de plastic este acoperit\u0103 cu o cea\u021b\u0103 fin\u0103 \u0219i pic\u0103turi mici de ap\u0103, dar apa nu picur\u0103 sau stagneaz\u0103.<\/p>\n

A\u0219eza\u021bi-l \u00eentr-un loc luminos \u0219i bine ventilat, dar ferit de lumina direct\u0103 a soarelui \u0219i de elementele de \u00eenc\u0103lzire.<\/p>\n

<\/p>\n

Considera\u021bii specifice rasei<\/strong><\/h3>\n

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C\u00e2nd pulveriza\u021bi, \u00eencerca\u021bi s\u0103 umezi\u021bi \u00eemprejurimile imediate, mai degrab\u0103 dec\u00e2t direct cultura.<\/p>\n

Adesea cap\u0103t\u0103 o nuan\u021b\u0103 rozalie pe m\u0103sur\u0103 ce cre\u0219te. Se \u00eeng\u0103lbene\u0219te la umiditate sc\u0103zut\u0103.<\/p>\n

La niveluri prea ridicate de CO\u2082, produce fructe ramificate, asem\u0103n\u0103toare coralilor.<\/p>\n

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Recolta<\/strong><\/h3>\n

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Cel mai bine este s\u0103 recolta\u021bi ciuperca atunci c\u00e2nd \u201e\u021bepii\u201d sunt bine dezvolta\u021bi, dar \u00eenc\u0103 flexibili \u0219i de un alb str\u0103lucitor. \u00cen mod ideal, \u021bepii au aproximativ 1-2 cm lungime, iar ciuperca este ferm\u0103 \u0219i nu \u00eencepe s\u0103 se \u00eeng\u0103lbeneasc\u0103.<\/p>\n

Dac\u0103 \u00eel la\u0219i prea mult, \u021bepii se vor alungi, culoarea va c\u0103p\u0103ta un galben-crem, textura va deveni mai moale, iar aroma \u00ee\u0219i va pierde din prospe\u021bime.<\/p>\n

<\/p>\n

Arom\u0103<\/strong><\/h3>\n

<\/p>\n

U\u0219or dulce, mul\u021bi \u00eel compar\u0103 cu homarul sau crabul. Carnea sa este fibroas\u0103, dar suculent\u0103, ceea ce \u00eel face deosebit de bun atunci c\u00e2nd este pr\u0103jit \u00een tigaie. Este cel mai bun atunci c\u00e2nd este proasp\u0103t cules - cu c\u00e2t st\u0103 mai mult, cu at\u00e2t mai pu\u021bin intens va fi caracterul s\u0103u de \u201efructe de mare\u201d.<\/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 \u00eenapoi la cuprins<\/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>Ciuperc\u0103 stridii<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Nivel<\/div>\n
\u00eencep\u0103tor<\/div>\n <\/div>\n
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Plasament<\/div>\n
blat de buc\u0103t\u0103rie, cort de cre\u0219tere<\/div>\n <\/div>\n
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Timp<\/div>\n
1-2 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la prima recolt\u0103<\/div>\n <\/div>\n
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Temperatur\u0103<\/div>\n
15-23\u00b0C<\/div>\n <\/div>\n
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Umiditate<\/div>\n
primordii 95-100% corp fructifer 85-95%<\/div>\n <\/div>\n
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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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Cum s\u0103 \u00eencepi cultura?<\/strong><\/h3>\n

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T\u0103ia\u021bi o mic\u0103 gaur\u0103 \u00een partea de sus a sacului \u0219i \u00eencerca\u021bi s\u0103 stoarce\u021bi c\u00e2t mai mult aer posibil din el. Apoi, \u00eendoi\u021bi str\u00e2ns excesul de plastic \u0219i lipi\u021bi-l cu band\u0103 adeziv\u0103 sau pune\u021bi-l sub bloc. Acest lucru va ajuta la prevenirea cre\u0219terii plantei \u00een interiorul sacului.<\/p>\n

Apoi t\u0103ia\u021bi o t\u0103ietur\u0103 diagonal\u0103 lung\u0103 sau o deschidere mare \u00een form\u0103 de X pe \u00eentreaga suprafa\u021b\u0103 superioar\u0103.
Cultivarea lateral\u0103 este posibil\u0103 \u0219i ea (\u00een acest caz, zona t\u0103iat\u0103 nu este orientat\u0103 \u00een sus, ci lateral).<\/p>\n

Pulveriza\u021bi suprafa\u021ba t\u0103iat\u0103 din abunden\u021b\u0103 cu ap\u0103 de la robinet dintr-o sticl\u0103 cu pulverizator de 3-5 ori pe zi. Umiditatea este ideal\u0103 atunci c\u00e2nd suprafa\u021ba pungii de plastic este acoperit\u0103 cu o cea\u021b\u0103 fin\u0103 \u0219i pic\u0103turi mici de ap\u0103, dar apa nu picur\u0103 sau stagneaz\u0103.<\/p>\n

<\/p>\n

Considera\u021bii specifice rasei<\/strong><\/h3>\n

<\/p>\n

Temperaturile mai sc\u0103zute \u0219i mai mult\u0103 lumin\u0103 duc la o culoare alb\u0103struie mai intens\u0103.<\/p>\n

Ciupercile stridii au o nevoie excep\u021bional de mare de aer proasp\u0103t, motiv pentru care cresc adesea mai bine pe blatul de buc\u0103t\u0103rie dec\u00e2t \u00eentr-un spa\u021biu \u00eenchis cu un schimb activ de aer insuficient, cum ar fi un cort de cre\u0219tere.
Are tendin\u021ba de a dezvolta tulpini lungi \u0219i p\u0103l\u0103rii mici dac\u0103 nivelurile de CO\u2082 sunt prea ridicate.<\/p>\n

<\/p>\n

Recolta<\/strong><\/h3>\n

<\/p>\n

Cel mai bine este s\u0103 alege\u021bi atunci c\u00e2nd marginile capacelor sunt \u00eenc\u0103 u\u0219or curbate \u00een jos.
\u00cen acest fel, va elibera mai pu\u021bini spori, iar durata sa de valabilitate va fi mai lung\u0103.<\/p>\n

<\/p>\n

Arom\u0103<\/strong><\/h3>\n

<\/p>\n

Are o arom\u0103 pl\u0103cut\u0103. Gustul s\u0103u este moale, u\u0219or de nuc\u0103.
Tulpina sa este mai pu\u021bin moale dec\u00e2t cea a altor stridii.
Este foarte c\u0103rnos \u0219i este un bun \u00eenlocuitor pentru ciuperci \u00een majoritatea re\u021betelor.<\/p>\n

<\/p>\n

Ciupercile Oyster pot avea o textur\u0103 u\u0219or lipicioas\u0103 dac\u0103 nu sunt g\u0103tite suficient.
Se recomand\u0103 pr\u0103jirea p\u00e2n\u0103 c\u00e2nd sucul eliberat se evapor\u0103 complet \u0219i ciupercile \u00eencep s\u0103 se rumeneasc\u0103.<\/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 \u00eenapoi la cuprins<\/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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Nivel<\/div>\n
\u00eencep\u0103tor<\/div>\n <\/div>\n
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Plasament<\/div>\n
blat de buc\u0103t\u0103rie, cort de cre\u0219tere<\/div>\n <\/div>\n
\n
Timp<\/div>\n
1-2 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la prima recolt\u0103<\/div>\n <\/div>\n
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Temperatur\u0103<\/div>\n
23-30\u00b0C<\/div>\n <\/div>\n
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Umiditate<\/div>\n
primordii 95-100% corp fructifer 85-95%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
500-1.000 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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Cum s\u0103 \u00eencepi cultura?<\/strong><\/h3>\n

<\/p>\n

T\u0103ia\u021bi o mic\u0103 gaur\u0103 \u00een partea de sus a sacului \u0219i \u00eencerca\u021bi s\u0103 stoarce\u021bi c\u00e2t mai mult aer posibil din el. Apoi, \u00eendoi\u021bi str\u00e2ns excesul de plastic \u0219i lipi\u021bi-l cu band\u0103 adeziv\u0103 sau pune\u021bi-l sub bloc. Acest lucru va ajuta la prevenirea cre\u0219terii plantei \u00een interiorul sacului.<\/p>\n

Apoi t\u0103ia\u021bi o t\u0103ietur\u0103 diagonal\u0103 lung\u0103 sau o deschidere mare \u00een form\u0103 de X pe \u00eentreaga suprafa\u021b\u0103 superioar\u0103.
Cultivarea lateral\u0103 este posibil\u0103 \u0219i ea (\u00een acest caz, zona t\u0103iat\u0103 nu este orientat\u0103 \u00een sus, ci lateral).<\/p>\n

Pulveriza\u021bi suprafa\u021ba t\u0103iat\u0103 din abunden\u021b\u0103 cu ap\u0103 de la robinet dintr-o sticl\u0103 cu pulverizator de 3-5 ori pe zi. Umiditatea este ideal\u0103 atunci c\u00e2nd suprafa\u021ba pungii de plastic este acoperit\u0103 cu o cea\u021b\u0103 fin\u0103 \u0219i pic\u0103turi mici de ap\u0103, dar apa nu picur\u0103 sau stagneaz\u0103.<\/p>\n

<\/p>\n

Considera\u021bii specifice rasei<\/strong><\/h3>\n

<\/p>\n

Mai mult\u0103 lumin\u0103 va determina dezvoltarea unor p\u0103l\u0103rii mai intens colorate.
\u00cen cazuri rare, un bloc de ciuperci oyster roz poate produce ciuperci cu pu\u021bin sau deloc pigment, chiar \u0219i \u00een condi\u021bii de iluminare adecvate.<\/p>\n

Ciupercile stridii au o nevoie excep\u021bional de mare de aer proasp\u0103t, motiv pentru care cresc adesea mai bine pe blatul de buc\u0103t\u0103rie dec\u00e2t \u00eentr-un spa\u021biu \u00eenchis cu un schimb activ de aer insuficient, cum ar fi un cort de cre\u0219tere.
Are tendin\u021ba de a dezvolta tulpini lungi \u0219i p\u0103l\u0103rii mici dac\u0103 nivelurile de CO\u2082 sunt prea ridicate.<\/p>\n

<\/p>\n

Recolta<\/strong><\/h3>\n

<\/p>\n

Cel mai bine este s\u0103 le culegi c\u00e2nd marginile p\u0103l\u0103riilor sunt \u00eenc\u0103 u\u0219or curbate \u00een jos, astfel \u00eenc\u00e2t s\u0103 elibereze mai pu\u021bini spori.
Are o durat\u0103 scurt\u0103 de valabilitate \u0219i se deterioreaz\u0103 rapid.<\/p>\n

<\/p>\n

Arom\u0103<\/strong><\/h3>\n

<\/p>\n

Are un miros caracteristic. Gustul \u0219i textura c\u0103rnoas\u0103 sunt mai pronun\u021bate dec\u00e2t la alte ciuperci oyster.
C\u00e2nd este pr\u0103jit p\u00e2n\u0103 devine crocant, este un \u00eenlocuitor foarte bun pentru sl\u0103nin\u0103.<\/p>\n

Ciupercile Oyster pot avea o textur\u0103 u\u0219or lipicioas\u0103 dac\u0103 nu sunt g\u0103tite suficient.
Se recomand\u0103 pr\u0103jirea p\u00e2n\u0103 c\u00e2nd sucul eliberat se evapor\u0103 complet \u0219i ciupercile \u00eencep s\u0103 se rumeneasc\u0103.<\/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 \u00eenapoi la cuprins<\/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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Ciuperc\u0103 galben\u0103 aurie –
<\/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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\n
\n
\n
Nivel<\/div>\n
\u00eencep\u0103tor<\/div>\n <\/div>\n
\n
Plasament<\/div>\n
blat de buc\u0103t\u0103rie, cort de cre\u0219tere<\/div>\n <\/div>\n
\n
Timp<\/div>\n
1,5-2 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la prima recolt\u0103<\/div>\n <\/div>\n
\n
Temperatur\u0103<\/div>\n
20-28\u00b0C<\/div>\n <\/div>\n
\n
Umiditate<\/div>\n
corp fructifer primordii 98-100% 88-95%<\/div>\n <\/div>\n
\n
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
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cum s\u0103 \u00eencepi cultura?<\/strong><\/h3>\n

<\/p>\n

T\u0103ia\u021bi o mic\u0103 gaur\u0103 \u00een partea de sus a sacului \u0219i \u00eencerca\u021bi s\u0103 stoarce\u021bi c\u00e2t mai mult aer posibil din el. Apoi, \u00eendoi\u021bi str\u00e2ns excesul de plastic \u0219i lipi\u021bi-l cu band\u0103 adeziv\u0103 sau pune\u021bi-l sub bloc. Acest lucru va ajuta la prevenirea cre\u0219terii plantei \u00een interiorul sacului.<\/p>\n

Apoi t\u0103ia\u021bi o t\u0103ietur\u0103 diagonal\u0103 lung\u0103 sau o deschidere mare \u00een form\u0103 de X pe \u00eentreaga suprafa\u021b\u0103 superioar\u0103.
Cultivarea lateral\u0103 este posibil\u0103 \u0219i ea (\u00een acest caz, zona t\u0103iat\u0103 nu este orientat\u0103 \u00een sus, ci lateral).<\/p>\n

Pulveriza\u021bi suprafa\u021ba t\u0103iat\u0103 din abunden\u021b\u0103 cu ap\u0103 de la robinet dintr-o sticl\u0103 cu pulverizator de 3-5 ori pe zi. Umiditatea este ideal\u0103 atunci c\u00e2nd suprafa\u021ba pungii de plastic este acoperit\u0103 cu o cea\u021b\u0103 fin\u0103 \u0219i pic\u0103turi mici de ap\u0103, dar apa nu picur\u0103 sau stagneaz\u0103.<\/p>\n

<\/p>\n

Considera\u021bii specifice rasei<\/strong><\/h3>\n

<\/p>\n

\u00cencepe lent, form\u00e2nd mai \u00eent\u00e2i noduli, din care se vor dezvolta primordiile. Aceast\u0103 faz\u0103 poate dura 5-7 zile, dar apoi se dezvolt\u0103 rapid.
<\/strong>Mai mult\u0103 lumin\u0103 rezult\u0103 \u00eentr-o culoare galben\u0103 mai intens\u0103.<\/p>\n

Ciupercile stridii au o nevoie excep\u021bional de mare de aer proasp\u0103t, motiv pentru care cresc adesea mai bine pe blatul de buc\u0103t\u0103rie dec\u00e2t \u00eentr-un spa\u021biu \u00eenchis cu un schimb activ de aer insuficient, cum ar fi un cort de cre\u0219tere.
Are tendin\u021ba de a dezvolta tulpini lungi \u0219i p\u0103l\u0103rii mici dac\u0103 nivelurile de CO\u2082 sunt prea ridicate.<\/p>\n

<\/p>\n

Recolta<\/strong><\/h3>\n

<\/p>\n

Cel mai bine este s\u0103 alege\u021bi atunci c\u00e2nd marginile capacelor sunt \u00eenc\u0103 u\u0219or curbate \u00een jos.
\u00cen acest fel, elibereaz\u0103 mai pu\u021bini spori.
Fragil, greu de depozitat.<\/p>\n

<\/p>\n

Arom\u0103<\/strong><\/h3>\n

<\/p>\n

Gustul s\u0103u este bl\u00e2nd, u\u0219or dulce, amintind de caju.<\/p>\n

<\/p>\n

Ciupercile Oyster pot avea o textur\u0103 u\u0219or lipicioas\u0103 dac\u0103 nu sunt g\u0103tite suficient.
Se recomand\u0103 pr\u0103jirea p\u00e2n\u0103 c\u00e2nd sucul eliberat se evapor\u0103 complet \u0219i ciupercile \u00eencep s\u0103 se rumeneasc\u0103.<\/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 \u00eenapoi la cuprins<\/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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\n
\n
Nivel<\/div>\n
progresiv<\/div>\n <\/div>\n
\n
Plasament<\/div>\n
blat de buc\u0103t\u0103rie (limitat), ideal pentru cort de cre\u0219tere<\/div>\n <\/div>\n
\n
Timp<\/div>\n
2-3 s\u0103pt\u0103m\u00e2ni p\u00e2n\u0103 la prima recolt\u0103<\/div>\n <\/div>\n
\n
Temperatur\u0103<\/div>\n
10-18\u00b0C<\/div>\n <\/div>\n
\n
Umiditate<\/div>\n
primordii 95-100% corp fructifer 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
primordii \u00een corpul fructifer sacular <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
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cum s\u0103 \u00eencepi cultura?<\/strong><\/h3>\n

<\/p>\n

A\u0219eza\u021bi blocul \u00eentr-un loc r\u0103coros (ideal 10\u201318\u00b0C), luminos, dar ferit de lumina direct\u0103 a soarelui, departe de curen\u021bi de aer \u0219i calorifere. Este important ca temperatura s\u0103 nu dep\u0103\u0219easc\u0103 20 \u00b0C pe \u00eentreaga perioad\u0103 de cre\u0219tere, deoarece la temperaturi mai ridicate ciuperca de stridii va cre\u0219te mai slab\u0103 sau \u00eentr-o form\u0103 deformat\u0103.<\/strong><\/p>\n

Masa\u021bi u\u0219or partea superioar\u0103 a blocului prin pung\u0103 \u2013 aceasta va fi suprafa\u021ba de cre\u0219tere. Dac\u0103 observa\u021bi zone albe \u00eengro\u0219ate sau ciuperci mici, \u00eendep\u0103rta\u021bi-le cu grij\u0103.<\/p>\n

Apoi, t\u0103ia\u021bi o mic\u0103 deschidere, de aproximativ 1 cm, \u00een partea de sus a pungii \u0219i l\u0103sa\u021bi blocul neatins timp de 5-7 zile. Acest lucru va ajuta miceliul s\u0103 simt\u0103 schimbarea de mediu \u0219i s\u0103 ini\u021bieze fructificarea.<\/p>\n

C\u00e2nd ciupercile tinere ating 1-2 cm \u00een\u0103l\u021bime, t\u0103ia\u021bi partea de sus a pungii, l\u0103s\u00e2nd o margine de 5-8 cm (\u201eguler\u201d) \u00een jurul blocului. Acest lucru ofer\u0103 un microclimat protejat \u0219i ajut\u0103 la cre\u0219terea unor ciuperci groase \u0219i frumoase, cu tulpini groase.<\/p>\n

Pulveriza\u021bi aerul din jurul blocului de 2-3 ori pe zi, dar nu \u00eembiba\u021bi blocul \u00een sine.<\/p>\n

<\/p>\n

Considera\u021bii specifice rasei<\/strong><\/h3>\n

<\/p>\n

Ciuperca pleurotus este o specie cu cre\u0219tere lent\u0103. Prea mult dioxid de carbon poate provoca deformarea p\u0103l\u0103riei, iar prea mult\u0103 umiditate poate p\u0103ta corpul fructifer. O bun\u0103 ventila\u021bie \u0219i o umiditate moderat\u0103 sunt esen\u021biale.<\/p>\n

<\/p>\n

Recolta<\/strong><\/h3>\n

<\/p>\n

Culege\u021bi ciuperca oyster regal\u0103 c\u00e2nd p\u0103l\u0103ria este \u00eenc\u0103 relativ mic\u0103, tulpina este groas\u0103, ferm\u0103, iar marginea p\u0103l\u0103riei nu a \u00eenceput \u00eenc\u0103 s\u0103 se onduleze spre exterior.<\/p>\n

Aceasta ofer\u0103 cea mai bun\u0103 textur\u0103 \u0219i arom\u0103.<\/p>\n

<\/p>\n

Arom\u0103<\/strong><\/h3>\n

<\/p>\n

Gustul s\u0103u este u\u0219or de nuc\u0103 \u0219i umami, iar textura sa este extrem de c\u0103rnoas\u0103 \u0219i dens\u0103, motiv pentru care este adesea folosit ca \u00eenlocuitor de carne.<\/p>\n

<\/p>\n

Ciupercile Oyster pot avea o textur\u0103 u\u0219or lipicioas\u0103 dac\u0103 nu sunt g\u0103tite suficient.
Se recomand\u0103 pr\u0103jirea p\u00e2n\u0103 c\u00e2nd sucul eliberat se evapor\u0103 complet \u0219i ciupercile \u00eencep s\u0103 se rumeneasc\u0103.<\/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 \u00eenapoi la cuprins<\/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\/ro\/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\/ro\/wp-json\/wp\/v2\/pages\/4907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/comments?post=4907"}],"version-history":[{"count":194,"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/pages\/4907\/revisions"}],"predecessor-version":[{"id":6133,"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/pages\/4907\/revisions\/6133"}],"wp:attachment":[{"href":"https:\/\/growshroom.hu\/ro\/wp-json\/wp\/v2\/media?parent=4907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}