{"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\/sl\/termoblokk-utmutato","title":{"rendered":"Vodnik po proizvodnih blokih"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n

Vodnik po proizvodnih blokih<\/h1>\n\n

\u010ce \u017eelite gojenje gob doma dvigniti na vi\u0161jo raven, imate prilo\u017enost z na\u0161imi obi\u010dajnimi in XL gojitvenimi bloki!<\/p>\n\n

Ta vodnik vam bo pomagal kar najbolje izkoristiti va\u0161 blok.<\/p>\n

Podrobno se seznanite z okoljskimi dejavniki, ki vplivajo na gojenje gob, ali pa se takoj lotite priporo\u010dil po sortah.<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/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
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Okoljski dejavniki<\/strong><\/h2>\n\n

Za ve\u010dino vrst gliv je za za\u010detek nastajanja plodi\u0161\u010da potrebna le sprememba okolja.
Sve\u017e zrak, vlaga, svetloba in temperatura so dejavniki, ki spro\u017eijo rast plodnih teles iz popolnoma koloniziranega substrata.<\/p>\n\n

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

Tako kot ljudje tudi micelij gob izdihuje ogljikov dioksid in vsrkava kisik. \u010ce ne dobi dovolj kisika, se zadu\u0161i.<\/p>\n\n

Med kolonizacijo je koncentracija CO\u2082 okoli micelija zelo visoka in ko micelij dose\u017ee povr\u0161ino substrata, zazna nenaden padec CO\u2082.
To mu signalizira, da je \u010das za razvoj gob.<\/p>\n\n

Zato je bistveno, da je v rastnem okolju dovolj sve\u017eega zraka, da lahko micelij zazna vi\u0161jo raven kisika in ni\u017ejo raven CO\u2082, kar spro\u017ei nastanek plodi\u0161\u010da.<\/p>\n\n

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

Plodna telesa gob so ve\u010dinoma sestavljena iz vode, zato micelij \u010daka na de\u017e ali vla\u017eno vreme, preden razvije gobe.
Zato sta substrat z ustrezno vsebnostjo vlage in vla\u017eno okolje bistvenega pomena za kakovostne in visokorodne pridelke.<\/p>\n\n

\u017de kratko su\u0161no obdobje lahko povzro\u010di, da gobe "splavijo", kar pomeni, da prenehajo rasti in se posu\u0161ijo.<\/strong><\/p>\n\n

Razvoj plodnih teles obi\u010dajno zahteva manj vlage kot nastanek primordijev (znanih tudi kot bucike ali mlade gobe). Ko se primordiji pojavijo, je vredno zmanj\u0161ati vla\u017enost za 5\u201310%.<\/strong><\/p>\n\n

Svetloba<\/strong><\/h3>\n\n

Glive ne uporabljajo svetlobe kot vira energije kot rastline, vendar jo potrebujejo za pravilno rast.<\/p>\n\n

Micelij s pomo\u010djo svetlobe zazna, da je dosegel povr\u0161ino substrata in da je okolje primerno za rast gob \u2013 tako kot padajo\u010de ravni CO\u2082 signalizirajo \u010das za nastanek plodnih teles.<\/p>\n\n

Mnogi ljudje verjamejo, da gobe dobro uspevajo v temi.
Pravzaprav v popolni temi morda sploh ne bodo za\u010dele rasti, in \u010de se bodo, bodo gobe podolgovate, deformirane in puste barve.<\/p>\n\n

Gobe pogosto rastejo v temnej\u0161ih prostorih, ker so ti prostori bolj vla\u017eni, ne pa zato, ker ne potrebujejo svetlobe.<\/p>\n\n

Naravna svetloba iz bli\u017enjega okna je obi\u010dajno dovolj, vendar je pomembno, da neposredna son\u010dna svetloba ne dose\u017ee bloka, saj se bo zelo hitro izsu\u0161il.<\/p>\n\n

Po potrebi se lahko uporabi tudi umetna svetloba (LED). V tem primeru je smiselno uporabiti \u010dasovnik, ki zagotavlja 12 ur osvetlitve na dan.<\/p>\n\n

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

V naravnih razmerah veliko gob za\u010dne roditi kot odziv na spremembo letnega \u010dasa: mraz jim signalizira, da se bli\u017ea konec sezone in da morajo kmalu za\u010deti roditi.<\/p>\n\n

Zato ve\u010dina vrst bolje uspeva pri nekoliko ni\u017ejih temperaturah, \u010deprav se to lahko od vrste do vrste razlikuje.<\/p>\n\n

Pri gojenju v zaprtih prostorih je temperatura okolice zelo pomemben dejavnik.<\/p>\n\n

Rastno obmo\u010dje ve\u010dine gob je med 15 in 27 \u00b0C, z nekaj izjemami.<\/p>\n\n

Vredno je izbrati vrsto, katere rastna temperatura je blizu tisti, ki jo lahko zagotovite doma.<\/p>\n\n

Interakcije okoljskih dejavnikov<\/strong><\/h3>\n\n

Okoljski dejavniki so medsebojno povezani, zato je vedno vredno sistemati\u010dno razmi\u0161ljati. \u010ce spremenite en parameter, obi\u010dajno vplivate na vsaj enega drugega.<\/p>\n\n

Pri vi\u0161jih temperaturah<\/strong> Presnova gliv se pospe\u0161i, kar vodi do ve\u010dje proizvodnje CO\u2082. To zahteva ve\u010djo izmenjavo zraka, kar posledi\u010dno zmanj\u0161a vla\u017enost \u2013 zato je treba vla\u017enost nenehno spremljati in po potrebi nadome\u0161\u010dati.<\/p>\n

Pri ni\u017ejih temperaturah<\/strong> Rast je po\u010dasnej\u0161a, proizvaja se manj CO\u2082, zato je potrebno manj prezra\u010devanja. Vendar pa lahko hladnej\u0161i zrak zadr\u017ei manj vlage, zato je pomembno spremljati vla\u017enost in ne samodejno posegati v njo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n
\n
Raven<\/div>\n
za\u010detnik<\/div>\n <\/div>\n
\n
Umestitev<\/div>\n
kuhinjski pult, gojitveni \u0161otor<\/div>\n <\/div>\n
\n
\u010cas<\/div>\n
1-2 tedna do prve \u017eetve<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
13\u201321 \u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 90-95% plodno telo 80-90%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
primordija 500\u2013700 ppm plodno telo <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
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kako za\u010deti s pridelavo pridelka?<\/strong><\/h3>\n

<\/p>\n

Na vrhu vre\u010dke izre\u017eite majhno luknjo in poskusite iz nje iztisniti \u010dim ve\u010d zraka. Nato odve\u010dno plastiko tesno prepognite nazaj in jo zalepite z lepilnim trakom ali zataknite pod blok. To bo prepre\u010dilo, da bi pridelek za\u010del rasti v vre\u010dki.<\/p>\n

Nato na eni strani vre\u010dke izre\u017eite majhno odprtino, dolgo 1\u20132 cm (5 cm za rastne bloke XL), ali odprtino v obliki \u010drke X. Ta stranska rast spodbuja dalj\u0161e, vise\u010de \u201ekonice\u201d.<\/p>\n

Odrezano povr\u0161ino 3-5 krat na dan obilno popr\u0161ite z vodo iz pipe iz razpr\u0161ilne steklenice. Idealna vla\u017enost je, ko je povr\u0161ina plasti\u010dne vre\u010dke prekrita z drobno meglico in majhnimi kapljicami vode, vendar voda ne kaplja ali stoje\u010da.<\/p>\n

Postavite ga na dobro prezra\u010deno in svetlo mesto, vendar stran od neposredne son\u010dne svetlobe in grelnih elementov.<\/p>\n

<\/p>\n

Specifi\u010dni vidiki pasme<\/strong><\/h3>\n

<\/p>\n

Pri \u0161kropljenju poskusite navla\u017eiti neposredno okolico in ne neposredno pridelka.<\/p>\n

Med rastjo pogosto dobi ro\u017enat odtenek. Pri nizki vla\u017enosti porumeni.<\/p>\n

Pri previsokih koncentracijah CO\u2082 proizvaja razvejane, koralam podobne plodove.<\/p>\n

<\/p>\n

\u017detev<\/strong><\/h3>\n

<\/p>\n

Najbolje je pobirati, ko so "konice" dobro razvite, a \u0161e vedno pro\u017ene in svetlo bele. Idealno je, da so konice dolge pribli\u017eno 1\u20132 cm, goba pa je \u010dvrsta in se ne za\u010dne rumeneti.<\/p>\n

\u010ce ga pustite predolgo, se bodo bodice podalj\u0161ale, barva bo postala kremasto rumena, tekstura bo postala bolj ohlapna in okus bo izgubil sve\u017eino.<\/p>\n

<\/p>\n

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

<\/p>\n

Rahlo sladek, mnogi ga primerjajo z jastogom ali rakovico. Njegovo meso je vlaknato, a so\u010dno, zaradi \u010desar je \u0161e posebej dober, \u010de ga ocvremo na ponvi. Najbolj\u0161i je, ko je sve\u017ee nabran \u2013 dlje ko stoji, manj intenziven bo njegov \u201emorski\u201d zna\u010daj.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sz\u00fcrke laskagomba –
<\/em><\/strong>Ostrigarji<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n
\n
Raven<\/div>\n
za\u010detnik<\/div>\n <\/div>\n
\n
Umestitev<\/div>\n
kuhinjski pult, gojitveni \u0161otor<\/div>\n <\/div>\n
\n
\u010cas<\/div>\n
1-2 tedna do prve \u017eetve<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
15\u201323 \u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 95-100% plodno telo 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
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kako za\u010deti s pridelavo pridelka?<\/strong><\/h3>\n

<\/p>\n

Na vrhu vre\u010dke izre\u017eite majhno luknjo in poskusite iz nje iztisniti \u010dim ve\u010d zraka. Nato odve\u010dno plastiko tesno prepognite nazaj in jo zalepite z lepilnim trakom ali zataknite pod blok. To bo prepre\u010dilo, da bi pridelek za\u010del rasti v vre\u010dki.<\/p>\n

Nato po celotni zgornji povr\u0161ini izre\u017eite dolg diagonalni rez ali veliko odprtino v obliki \u010drke X.
Mo\u017ena je tudi bo\u010dna obdelava (v tem primeru odrezana povr\u0161ina ni obrnjena navzgor, temve\u010d vstran).<\/p>\n

Odrezano povr\u0161ino 3-5 krat na dan obilno popr\u0161ite z vodo iz pipe iz razpr\u0161ilne steklenice. Idealna vla\u017enost je, ko je povr\u0161ina plasti\u010dne vre\u010dke prekrita z drobno meglico in majhnimi kapljicami vode, vendar voda ne kaplja ali stoje\u010da.<\/p>\n

<\/p>\n

Specifi\u010dni vidiki pasme<\/strong><\/h3>\n

<\/p>\n

Hladnej\u0161e temperature in ve\u010d svetlobe povzro\u010dijo intenzivnej\u0161o modrikasto barvo.<\/p>\n

Ostrigarji imajo izjemno veliko potrebo po sve\u017eem zraku, zato pogosto bolje uspevajo na kuhinjskem pultu kot v zaprtem prostoru z nezadostno aktivno izmenjavo zraka, kot je na primer gojitveni \u0161otor.
\u010ce je raven CO\u2082 previsoka, ponavadi razvije dolga stebla in majhne klobuke.<\/p>\n

<\/p>\n

\u017detev<\/strong><\/h3>\n

<\/p>\n

Najbolje je pobirati, ko so robovi klobukov \u0161e rahlo ukrivljeni navzdol.
Na ta na\u010din bo spro\u0161\u010dal manj spor in njegov rok trajanja bo dalj\u0161i.<\/p>\n

<\/p>\n

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

<\/p>\n

Ima prijeten vonj. Okus je mehak, rahlo ore\u0161\u010dkast.
Njegovo steblo je manj mehko kot pri drugih ostrigah.
Je zelo mesnata in je v ve\u010dini receptov dober nadomestek za gobe.<\/p>\n

<\/p>\n

Ostrigarji imajo lahko rahlo sluzasto teksturo, \u010de niso dovolj kuhani.
Priporo\u010dljivo je cvreti, dokler spro\u0161\u010deni sok popolnoma ne izhlapi in gobe ne za\u010dnejo rjaveti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n
\n
Raven<\/div>\n
za\u010detnik<\/div>\n <\/div>\n
\n
Umestitev<\/div>\n
kuhinjski pult, gojitveni \u0161otor<\/div>\n <\/div>\n
\n
\u010cas<\/div>\n
1-2 tedna do prve \u017eetve<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
23\u201330 \u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 95-100% plodno telo 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
500\u20131000 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
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kako za\u010deti s pridelavo pridelka?<\/strong><\/h3>\n

<\/p>\n

Na vrhu vre\u010dke izre\u017eite majhno luknjo in poskusite iz nje iztisniti \u010dim ve\u010d zraka. Nato odve\u010dno plastiko tesno prepognite nazaj in jo zalepite z lepilnim trakom ali zataknite pod blok. To bo prepre\u010dilo, da bi pridelek za\u010del rasti v vre\u010dki.<\/p>\n

Nato po celotni zgornji povr\u0161ini izre\u017eite dolg diagonalni rez ali veliko odprtino v obliki \u010drke X.
Mo\u017ena je tudi bo\u010dna obdelava (v tem primeru odrezana povr\u0161ina ni obrnjena navzgor, temve\u010d vstran).<\/p>\n

Odrezano povr\u0161ino 3-5 krat na dan obilno popr\u0161ite z vodo iz pipe iz razpr\u0161ilne steklenice. Idealna vla\u017enost je, ko je povr\u0161ina plasti\u010dne vre\u010dke prekrita z drobno meglico in majhnimi kapljicami vode, vendar voda ne kaplja ali stoje\u010da.<\/p>\n

<\/p>\n

Specifi\u010dni vidiki pasme<\/strong><\/h3>\n

<\/p>\n

Ve\u010d svetlobe bo povzro\u010dilo bolj intenzivno obarvane klobuke.
V redkih primerih lahko ro\u017enati blok ostrigarja ustvari gobe z malo ali ni\u010d pigmenta, tudi v ustreznih svetlobnih pogojih.<\/p>\n

Ostrigarji imajo izjemno veliko potrebo po sve\u017eem zraku, zato pogosto bolje uspevajo na kuhinjskem pultu kot v zaprtem prostoru z nezadostno aktivno izmenjavo zraka, kot je na primer gojitveni \u0161otor.
\u010ce je raven CO\u2082 previsoka, ponavadi razvije dolga stebla in majhne klobuke.<\/p>\n

<\/p>\n

\u017detev<\/strong><\/h3>\n

<\/p>\n

Najbolje jih je pobrati, ko so robovi klobukov \u0161e rahlo ukrivljeni navzdol, tako spro\u0161\u010dajo manj spor.
Ima kratek rok trajanja in se hitro pokvari.<\/p>\n

<\/p>\n

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

<\/p>\n

Ima zna\u010dilen vonj. Mesnat okus in tekstura sta bolj izrazita kot pri drugih ostrigarjih.
Ko je hrustljavo ocvrt, je zelo dober nadomestek za slanino.<\/p>\n

Ostrigarji imajo lahko rahlo sluzasto teksturo, \u010de niso dovolj kuhani.
Priporo\u010dljivo je cvreti, dokler spro\u0161\u010deni sok popolnoma ne izhlapi in gobe ne za\u010dnejo rjaveti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Zlato rumena goba –
<\/em><\/strong>Pleurotus citrinopileatus<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n
\n
Raven<\/div>\n
za\u010detnik<\/div>\n <\/div>\n
\n
Umestitev<\/div>\n
kuhinjski pult, gojitveni \u0161otor<\/div>\n <\/div>\n
\n
\u010cas<\/div>\n
1,5-2 tedna do prve \u017eetve<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
20\u201328 \u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 98-100% plodno telo 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
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kako za\u010deti s pridelavo pridelka?<\/strong><\/h3>\n

<\/p>\n

Na vrhu vre\u010dke izre\u017eite majhno luknjo in poskusite iz nje iztisniti \u010dim ve\u010d zraka. Nato odve\u010dno plastiko tesno prepognite nazaj in jo zalepite z lepilnim trakom ali zataknite pod blok. To bo prepre\u010dilo, da bi pridelek za\u010del rasti v vre\u010dki.<\/p>\n

Nato po celotni zgornji povr\u0161ini izre\u017eite dolg diagonalni rez ali veliko odprtino v obliki \u010drke X.
Mo\u017ena je tudi bo\u010dna obdelava (v tem primeru odrezana povr\u0161ina ni obrnjena navzgor, temve\u010d vstran).<\/p>\n

Odrezano povr\u0161ino 3-5 krat na dan obilno popr\u0161ite z vodo iz pipe iz razpr\u0161ilne steklenice. Idealna vla\u017enost je, ko je povr\u0161ina plasti\u010dne vre\u010dke prekrita z drobno meglico in majhnimi kapljicami vode, vendar voda ne kaplja ali stoje\u010da.<\/p>\n

<\/p>\n

Specifi\u010dni vidiki pasme<\/strong><\/h3>\n

<\/p>\n

Za\u010dne se po\u010dasi, najprej se oblikujejo vozli\u010dki, iz katerih se razvijejo primordiji. Ta faza lahko traja 5\u20137 dni, nato pa se hitro razvije.
<\/strong>Ve\u010d svetlobe povzro\u010di intenzivnej\u0161o rumeno barvo.<\/p>\n

Ostrigarji imajo izjemno veliko potrebo po sve\u017eem zraku, zato pogosto bolje uspevajo na kuhinjskem pultu kot v zaprtem prostoru z nezadostno aktivno izmenjavo zraka, kot je na primer gojitveni \u0161otor.
\u010ce je raven CO\u2082 previsoka, ponavadi razvije dolga stebla in majhne klobuke.<\/p>\n

<\/p>\n

\u017detev<\/strong><\/h3>\n

<\/p>\n

Najbolje je pobirati, ko so robovi klobukov \u0161e rahlo ukrivljeni navzdol.
Na ta na\u010din sprosti manj spor.
Krhko, te\u017eko za shranjevanje.<\/p>\n

<\/p>\n

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

<\/p>\n

Njegov okus je blag, rahlo sladek, spominja na indijske ore\u0161\u010dke.<\/p>\n

<\/p>\n

Ostrigarji imajo lahko rahlo sluzasto teksturo, \u010de niso dovolj kuhani.
Priporo\u010dljivo je cvreti, dokler spro\u0161\u010deni sok popolnoma ne izhlapi in gobe ne za\u010dnejo rjaveti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\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
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n
\n
Raven<\/div>\n
progresiven<\/div>\n <\/div>\n
\n
Umestitev<\/div>\n
kuhinjski pult (omejeno), idealen gojitveni \u0161otor<\/div>\n <\/div>\n
\n
\u010cas<\/div>\n
2-3 tedne do prve \u017eetve<\/div>\n <\/div>\n
\n
Temperatura<\/div>\n
10\u201318 \u00b0C<\/div>\n <\/div>\n
\n
Vla\u017enost<\/div>\n
primordija 95-100% plodno telo 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
primordiji v plodi\u0161\u010du <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
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kako za\u010deti s pridelavo pridelka?<\/strong><\/h3>\n

<\/p>\n

Blok postavite na hladno (idealno 10\u201318 \u00b0C), svetlo mesto, vendar za\u0161\u010diteno pred neposredno son\u010dno svetlobo, stran od prepiha in radiatorjev. Pomembno je, da temperatura v celotnem obdobju rasti ne prese\u017ee 20 \u00b0C, saj bo pri vi\u0161jih temperaturah kraljevi ostrigar rasel \u0161ibkej\u0161e ali v popa\u010deni obliki.<\/strong><\/p>\n

Zgornji del bloka ne\u017eno masirajte skozi vre\u010dko \u2013 to bo rastna povr\u0161ina. \u010ce opazite kakr\u0161ne koli odebeljene bele lise ali drobne gobice, jih previdno odstranite.<\/p>\n

Nato na samem vrhu vre\u010dke izre\u017eite majhno odprtino, pribli\u017eno 1 cm, in pustite blok nedotaknjen 5\u20137 dni. To bo miceliju pomagalo zaznati spremembo okolja in spro\u017eiti plodovanje.<\/p>\n

Ko mladi gobi dose\u017eejo 1\u20132 cm vi\u0161ine, odre\u017eite vrh vre\u010dke in pustite 5\u20138 cm rob (\u201eovratnik\u201d) okoli bloka. To zagotavlja za\u0161\u010diteno mikroklimo in pomaga pri rasti debelih, lepih gob z debelimi stebli.<\/p>\n

Zrak okoli bloka popr\u0161ite 2-3 krat na dan, vendar bloka samega ne namakajte.<\/p>\n

<\/p>\n

Specifi\u010dni vidiki pasme<\/strong><\/h3>\n

<\/p>\n

Kraljevi ostrigar je po\u010dasi rasto\u010da vrsta. Preve\u010d ogljikovega dioksida lahko povzro\u010di deformacijo klobuka, preve\u010d vlage pa lahko povzro\u010di made\u017ee na plodi\u0161\u010du. Dobro prezra\u010devanje in zmerna vla\u017enost sta klju\u010dnega pomena.<\/p>\n

<\/p>\n

\u017detev<\/strong><\/h3>\n

<\/p>\n

Kraljevega ostrigarja naberite, ko je klobuk \u0161e relativno majhen, pecelj debel, \u010dvrst in rob klobuka se \u0161e ni za\u010del zvijati navzven.<\/p>\n

To daje najbolj\u0161o teksturo in okus.<\/p>\n

<\/p>\n

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

<\/p>\n

Njegov okus je rahlo ore\u0161\u010dkast in umami, tekstura pa je izjemno mesnata in gosta, zato se pogosto uporablja kot nadomestek za meso.<\/p>\n

<\/p>\n

Ostrigarji imajo lahko rahlo sluzasto teksturo, \u010de niso dovolj kuhani.
Priporo\u010dljivo je cvreti, dokler spro\u0161\u010deni sok popolnoma ne izhlapi in gobe ne za\u010dnejo rjaveti.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u2191 nazaj na kazalo vsebine<\/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,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false},"uagb_author_info":{"display_name":"growshroom","author_link":"https:\/\/growshroom.hu\/sl\/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\/sl\/wp-json\/wp\/v2\/pages\/4907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/comments?post=4907"}],"version-history":[{"count":194,"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/pages\/4907\/revisions"}],"predecessor-version":[{"id":6133,"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/pages\/4907\/revisions\/6133"}],"wp:attachment":[{"href":"https:\/\/growshroom.hu\/sl\/wp-json\/wp\/v2\/media?parent=4907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}