{"id":4219,"date":"2017-08-29T16:18:00","date_gmt":"2017-08-29T13:18:00","guid":{"rendered":"http:\/\/ekizfidancilik.com\/tr\/?p=4219"},"modified":"2017-08-30T12:46:42","modified_gmt":"2017-08-30T09:46:42","slug":"armut-yetistiriciligi","status":"publish","type":"post","link":"https:\/\/ekizfidancilik.com\/tr\/armut-yetistiriciligi","title":{"rendered":"Armut Yeti\u015ftiricili\u011fi"},"content":{"rendered":"

ARMUDUN K\u00dcLT\u00dcR TAR\u0130H\u0130\u00a0<\/span><\/strong>
\nArmut k\u00fclt\u00fcr\u00fcn\u00fcn yap\u0131ld\u0131\u011f\u0131 ve en eski oldu\u011fu memleketler aras\u0131nda: Anadolu, \u0130talya, Fransa, Bel\u00e7ika gibi memleketler g\u00f6r\u00fclmektedir. K\u00fclt\u00fcr armudu b\u00fct\u00fcn d\u00fcnya \u00fczerinde elma k\u00fclt\u00fcr\u00fcn\u00fcn yay\u0131ld\u0131\u011f\u0131 hemen her yerde yeti\u015ftirilmektedir. Armut, elmalara g\u00f6re s\u0131ca\u011fa ve kura\u011fa daha dayan\u0131kl\u0131d\u0131r. Yay\u0131lma alan\u0131 kuzey yar\u0131mk\u00fcrede 55. enlem derecesine ula\u015fabildi\u011fi halde elman\u0131n iyi yeti\u015femedi\u011fi Akdenizin s\u0131cak iklimli b\u00f6lgelerinde de \u00f6nemini korumaktad\u0131r.<\/span><\/p>\n

T\u00fcrkiyedeki toplam meyve \u00fcretiminin yakla\u015f\u0131k olarak be\u015fte birini yumu\u015fak \u00e7ekirdekli meyveler yani elma, armut ve ayva te\u015fkil etmektedir. Bunun da % 18i armuttur. D\u00fcnya armut \u00fcretiminde \u00fclkemiz, ABD, Japonya, \u0130spanya, Fransa ve Almanyadan sonra 6. s\u0131ray\u0131 almaktad\u0131r.<\/span><\/p>\n

Memleketimizde armut yeti\u015ftiricili\u011fi hemen b\u00fct\u00fcn b\u00f6lgelerimize yay\u0131lm\u0131\u015ft\u0131r. Ancak kapama bah\u00e7ele\u015fme Samsun, Ankara, Bursa ve Antalya illerinde yayg\u0131nla\u015fm\u0131\u015ft\u0131r. Isparta genelinde yerli armut \u00e7e\u015fitleri ile da\u011f\u0131n\u0131k \u00fcretim vard\u0131r. Kapama armut bah\u00e7eleri yeni olu\u015fmaktad\u0131r. 2007 y\u0131l\u0131 verilerine g\u00f6re; ilimizde 2.175 da alanda, 3.864 ton \u00fcretim ger\u00e7ekle\u015fmi\u015ftir. Toplam a\u011fa\u00e7 say\u0131s\u0131 meyveli meyvesiz 104.155 adettir.<\/span><\/p>\n

Latince ad\u0131\u00a0Pirus communis\u00a0<\/em>olan armut a\u011fac\u0131 G\u00fclgiller dendir. Ilkbaharda erken a\u00e7an beyaz renkli \u00e7i\u00e7ekleri yabani g\u00fcle benzer. Asl\u0131nda armut kendine \u00f6zg\u00fc bi\u00e7imiyle ince kabuklu, yumu\u015fak \u00e7ekirdekli, eti bol sulu ve lezzetli bir meyvedir. Taze olarak yenildi\u011fi gibi re\u00e7eli, marmelad\u0131, pekmezi, tatl\u0131lar\u0131 ve meyve suyu yap\u0131larak t\u00fcketilenarmuttan lik\u00f6r ve rak\u0131 da yap\u0131l\u0131r. Armut a\u011fac\u0131n\u0131n kolay i\u015flenen ve iyi cila tutan k\u0131rm\u0131z\u0131 renkli odunu ince marangozluk i\u015flerinde kullan\u0131l\u0131r.<\/p>\n

100 gr armutta<\/span><\/strong>;\u00a061 kalori, 15.3 gr karbonhidrat, 0 kolestrol, 0.4 gr ya\u011f, 1.4 gr lif, 11 mgr fosfor, 8 mgr kalsiyum, 0.3 mgr demir, 2 mgr sodyum, 140 mgr potasyum, 7 mgr magnezyum, 20 IU A vitamini, B1,B2, B3, B6, C ve E vitaminleri ile 2.3 mgr folik asit bulunur. D\u00fczenli olarak yendi\u011finde kan\u0131 temizlemesinin yan\u0131 s\u0131ra y\u00fcksek tansiyona da iyi gelir. I\u00e7indeki potasyum miktar\u0131n\u0131n olduk\u00e7a y\u00fcksek olmas\u0131 nedeniyle kalp veb\u00f6brek hastalar\u0131n\u0131n diyet re\u00e7etelerine eklenir. I\u00e7erdi\u011fi fosfor ve B vitaminiyle zihinsel yorgunlu\u011fu giderir, sinirleri teskin eder. Armut hazm\u0131 kolayla\u015ft\u0131r\u0131r fakat kendisinin hazm\u0131 kolay de\u011fildir. Midesi sorunlu olanlar elma gibi \u0131s\u0131rarak yemek yerine suyunu i\u00e7meyi tercih etmelidir.<\/span><\/span><\/p>\n

S\u0131n\u0131fland\u0131rma:\u00a0<\/span><\/strong>D\u00fcnyada 5000den fazla ve T\u00fcrkiyede ise 650 den fazla \u00e7e\u015fit yeti\u015ftirilmektedir. Bu zenginlik i\u00e7inde armut \u00e7e\u015fitleri meyve \u00f6zellikleri ve de\u011ferlendirme durumlar\u0131na g\u00f6re 15 grup alt\u0131nda toplanm\u0131\u015flard\u0131r.\u00a0<\/span><\/span>Ya\u011f Armutlar\u0131, Yar\u0131m Ya\u011f Armutlar\u0131, Bergamotlar, Yar\u0131 Bergamotlar, Ye\u015fil Uzun Armutlar, S\u00fcrahi Armutlar\u0131, \u0130ri Armutlar, Pasl\u0131 Armutlar, Misket Armutlar\u0131, Erimez Armutlar, Tar\u00e7\u0131n armutlar\u0131, Uzun Ho\u015faf Armutlar\u0131, Yuvarlak Ho\u015faf Armuttan, Uzun \u015e\u0131ra Armutlar\u0131 ve Yuvarlak \u015e\u0131ra Armutlar\u0131 \u015feklinde grupland\u0131r\u0131lm\u0131\u015flard\u0131r. Bu 15 grup i\u00e7erisinde toplanan armut \u00e7e\u015fitlerinden ilk 11 gruba girenler sofral\u0131k, son 4 gruba girenler ise sanayi armutlar\u0131d\u0131r.<\/span><\/p>\n

ARMUDUN MORFOLOJ\u0130K \u00d6ZELL\u0130KLER\u0130\u00a0<\/span><\/strong><\/p>\n

Habitusu:\u00a0<\/span><\/strong>Armut a\u011fac\u0131 daha \u00e7ok dikine b\u00fcy\u00fcr. Tohumdan yeti\u015fen armut bitkileri kaz\u0131k k\u00f6kl\u00fcd\u00fcr. \u0130yi topraklarda ve sulanan yerlerde yan ve sa\u00e7ak k\u00f6k olu\u015fumu iyidir.\u00a0<\/span>
\nDallar:\u00a0<\/span><\/strong>Armutlarda dallar odun ve meyve dallar\u0131 olarak ayr\u0131l\u0131r. Meyve dalc\u0131klar\u0131ndan topuz karg\u0131 ve dalc\u0131klar elmalardakine benzerse de burada daha gen\u00e7 dalc\u0131klar\u0131n erken meyveye yatt\u0131klar\u0131 da unutulmamal\u0131d\u0131r. Bundan ba\u015fka armutlarda keselere elmalardan daha \u00e7ok rastlan\u0131r ve bu dal \u015fekli bir k\u0131s\u0131m \u00e7e\u015fitlerde \u00e7ok yayg\u0131nd\u0131r. Armutlarda dalc\u0131klar elmalardan farkl\u0131 olarak \u00e7o\u011funlukla t\u00fcys\u00fczd\u00fcr.\u00a0<\/span>
\nG\u00f6zler:\u00a0<\/span><\/strong>Armutlarda yaprak s\u00fcrg\u00fcn ve \u00e7i\u00e7ek olmak \u00fczere \u00fc\u00e7 tip g\u00f6z vard\u0131r. Yaprak g\u00f6zleri bir y\u0131l \u00f6nceki yapraklar\u0131n koltuklar\u0131nda te\u015fekk\u00fcl eden ince g\u00f6zlerdir. A\u00e7\u0131ld\u0131klar\u0131nda tek tek yapraklar meydana gelir. S \u00fc rg\u00fcn g\u00f6zleri daha \u00e7ok dalc\u0131klar\u0131n u\u00e7lar\u0131nda tepe tomurcu\u011fu halinde olur. Uyanmalar\u0131 ile k\u0131sa ve uzun s\u00fcrg\u00fcnler meydana gelir. B\u00f6ylece dalc\u0131klar\u0131n b\u00fcy\u00fcmeleri ve tac\u0131n dallanmas\u0131 temin edilir. Meyve g\u00f6zleri dalc\u0131klar\u0131n u\u00e7lar\u0131nda ve az say\u0131da olarak baz\u0131 \u00e7e\u015fitlerde yaprak koltuklar\u0131nda meydana gelir. U\u00e7lar\u0131 sivri kenarlar\u0131 keskin ve t\u00fcys\u00fczd\u00fcr.\u00a0<\/span><\/span>
\n\u00c7i\u00e7ek g\u00f6zleri armutlarda da kar\u0131\u015f\u0131kt\u0131r. Yani bunlarda da bir g\u00f6z i\u00e7erisinde hem \u00e7i\u00e7ek ve hem de yaprak yerleri vard\u0131r. B\u00f6ylece \u00e7i\u00e7ekler a\u00e7\u0131ld\u0131klar\u0131 zaman a\u011fa\u00e7ta yapraklanma da olur.\u00a0<\/span>
\nMeyve:\u00a0<\/span><\/strong>Yalanc\u0131 bir meyve yap\u0131s\u0131 olu\u015fur. Genelde 50-400g aras\u0131nda de\u011fi\u015fir. Meyve eti krem veya beyaz renkte olup, baz\u0131 \u00e7e\u015fitler yumu\u015fak, sulu ve aromal\u0131d\u0131r. B\u00fcy\u00fck \u00e7o\u011funlu\u011funda tereya\u011f\u0131 k\u0131vam\u0131nda olup meyve kabuklar\u0131 pasl\u0131d\u0131r. \u00c7ekirdek evi etraf\u0131ndaki yo\u011fun ta\u015f h\u00fccrelerin olu\u015fumu; \u00e7e\u015fide, toprak yap\u0131s\u0131na, ana\u00e7 (al\u0131\u00e7) ve sulamayla ilgilidir.\u00a0<\/span>
\nD\u00f6llenme Biyolojisi:\u00a0<\/span><\/strong>Armut \u00e7e\u015fitleri genellikle kendine verimli olarak bilinirse de, kaliteli ve y\u00fcksek verimlilik sa\u011flamak i\u00e7in kar\u015f\u0131l\u0131kl\u0131 tozla\u015fma gereklidir.<\/span><\/span><\/p>\n

ARMUDUN EKOLOJ\u0130K \u0130STEKLER\u0130
\n\u0130KL\u0130M \u0130STEKLER\u0130\u00a0<\/span><\/strong><\/p>\n

Armut bir \u0131l\u0131man iklim bitkisidir. Armutlar genel olarak 7,2\u00b0C nin alt\u0131nda 1000 \u2013 1500 saat so\u011fuklamaya ihtiya\u00e7 g\u00f6sterirler. Armut a\u011fa\u00e7lar\u0131 dinlenme d\u00f6neminde k\u0131sa s\u00fcreli olarak -30 0C ye kadar dayan\u0131rken, uzun s\u00fcren so\u011fuklarda, \u00f6zelliklede taban suyu ve nem oran\u0131 y\u00fcksek topraklarda bir y\u0131ll\u0131k s\u00fcrg\u00fcn u\u00e7lar\u0131 donmaktad\u0131r. Armut \u00e7i\u00e7ekleri -2,2 oC ye, \u00e7a\u011fla d\u00f6nemi ise -1,1 oC de zarar g\u00f6r\u00fcrler. Armut yeti\u015ftiricili\u011finde ilkbahar ge\u00e7 donlar\u0131 \u00e7ok \u00f6nemlidir. \u00d6zellikle ge\u00e7it b\u00f6lgelerinde uyanmadan sonra olu\u015fan \u015fiddetli donlar dallara kadar zarar vermektedir. Kaliteli armut meyveleri genellikle yazlar\u0131 s\u0131cak ve kurak ge\u00e7en yerlerde olu\u015fur.<\/span><\/p>\n

TOPRAK \u0130STEKLER\u0130\u00a0<\/span><\/strong>
\nA rmut toprak bak\u0131m\u0131ndan fazla se\u00e7ici de\u011fildir. Bununla beraber toprak ne kadar derin ge\u00e7irgen s\u0131cak ve besin maddelerince zengin olursa a\u011fa\u00e7lar\u0131n geli\u015fmeleri de o kadar iyi ve verimleri o nispette y\u00fcksek olur. Buna g\u00f6re bol verimli a\u011fa\u00e7lar ve y\u00fcksek kaliteli meyveler elde edebilmek i\u00e7in en iyi topraklar derin, s\u0131cak, iyi drene edilmi\u015f t\u0131nl\u0131 topraklard\u0131r. Armut yeti\u015ftiricili\u011finde 60\u201370 cm toprak derinli\u011fi yeterlidir. Daha derin topraklarda ise daha kaliteli ve verimli olur. Kire\u00e7li, kuvvetli alkali topraklar armut i\u00e7in uygun de\u011fildir.\u00a0<\/span><\/p>\n

ARMUT ANA\u00c7LARI\u00a0<\/span><\/strong>
\nArmutlarda, yeti\u015ftirilecek toprak \u015fartlar\u0131 ve elde edilecek a\u011fa\u00e7lar\u0131n b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re ba\u015fl\u0131ca iki t\u00fcrl\u00fc ana\u00e7 kullan\u0131l\u0131r. En \u00e7ok kullan\u0131lan ana\u00e7 armut \u00e7\u00f6\u011f\u00fcrleridir. Bunlar b\u00fcy\u00fck a\u011fa\u00e7lar yapar ve derin toprak ister. Bodur a\u011fa\u00e7 elde etmek i\u00e7in armutlar, ayva anac\u0131 veya armut klon ana\u00e7lar\u0131 \u00fczerine a\u015f\u0131lan\u0131r. Bu takdirde daha az derinlikteki topraklara da dikilebilir. Ancak ayva anac\u0131 k\u0131\u015f so\u011fuklar\u0131na armut \u00e7\u00f6\u011f\u00fcr\u00fc kadar dayanmaz. Ayva anac\u0131 fazla kire\u00e7li topraklar\u0131 sevmez. Daha \u00e7ok sulamaya ihtiya\u00e7 g\u00f6sterir. Baz\u0131 armut \u00e7e\u015fitleri ayva anac\u0131 ile uyu\u015fmazlar. Bunu \u00f6nlemek i\u00e7in ayva ile uyu\u015fan Beurre Hardy gibi \u00e7e\u015fitler ara anac\u0131 olarak kullan\u0131lmal\u0131d\u0131r.<\/span><\/p>\n

Tohum (\u00e7\u00f6\u011f\u00fcr) ana\u00e7lar\u0131:\u00a0<\/span><\/strong>Armutlar heterozigot yap\u0131da olduklar\u0131ndan kendi tohumlar\u0131ndan \u00e7o\u011falt\u0131lamazlar. Armut yeti\u015ftiricili\u011finde kullan\u0131lan \u00f6nemli armut \u00e7\u00f6\u011f\u00fcr ana\u00e7lar\u0131 \u015funlard\u0131r.\u00a0<\/span><\/span><\/p>\n

– Ahlat(\u00a0Pyrus elaeagnifolia\u00a0<\/em>) : \u00fclkemizde orta Anadolu da yayg\u0131n olarak kullan\u0131l\u0131r. Kurakl\u0131\u011fa di\u011ferlerine oranla dayan\u0131kl\u0131d\u0131r. Armut \u00e7e\u015fitleri ile genellikle uyu\u015fur.
\n–\u00a0Pyrus communis L.;\u00a0<\/em>\u00e7ok de\u011fi\u015fik iklim \u015fartlar\u0131na adapta olur, k\u00f6k \u00e7\u00fcr\u00fckl\u00fc\u011f\u00fcne dayan\u0131kl\u0131d\u0131rlar. Orta kuvvette veya kuvvetli a\u011fa\u00e7lar olu\u015ftururlar.
\n–\u00a0Pyrus calleryana:\u00a0<\/em>s\u0131ca\u011fa ve so\u011fu\u011fa, armut ate\u015f yan\u0131kl\u0131\u011f\u0131na dayan\u0131kl\u0131d\u0131r. Genellikle Asia armutlar\u0131nda ana\u00e7 olarak kullan\u0131m\u0131 yayg\u0131nd\u0131r. Sa\u011fl\u0131kl\u0131 ve g\u00fc\u00e7l\u00fc a\u011fa\u00e7lar olu\u015fturur. Uyu\u015fmada s\u0131k\u0131nt\u0131 yaratmaz.\u00a0<\/span>
\n–\u00a0Al\u0131\u00e7\u00a0<\/span><\/strong>(\u00a0Crataegus azorolus):\u00a0<\/em>Bodur bitkiler elde etmek i\u00e7in kullan\u0131l\u0131r. Ancak armutlarla iyi uyu\u015fmad\u0131\u011f\u0131ndan, ayva, ara ana\u00e7 olarak kullan\u0131l\u0131r. Olumsuz toprak \u015fartlar\u0131nda kullan\u0131m\u0131 uygundur.\u00a0<\/span>
\n– Pyrus amygdaliforis\u00a0<\/span><\/em>: Ege b\u00f6lgesinde yayg\u0131n olarak tabiatta yeti\u015fir. Yabani bir armuttur. Yerinde a\u015f\u0131lanabildi\u011fi gibi tohumlar\u0131 \u00e7\u00f6\u011f\u00fcr olarak kullan\u0131labilmektedir.\u00a0<\/span><\/span>
\n–\u00a0Pyrus serotina\u00a0<\/em>: uyu\u015fma proplemi genelde yoktur. Armut k\u00f6k afidine dayan\u0131kl\u0131d\u0131r. Orta kuvvette a\u011fa\u00e7lar yapar.<\/span><\/p>\n

Klon Ana\u00e7lar\u0131:\u00a0<\/span><\/strong>Armut yeti\u015ftiricili\u011finde bodurla\u015ft\u0131r\u0131c\u0131 klon ana\u00e7lar\u0131 kullan\u0131m\u0131 h\u0131zla artmaktad\u0131r. Klonal ana\u00e7lar kendi aralar\u0131nda tekrar grupland\u0131r\u0131lmaktad\u0131r.\u00a0<\/span><\/span><\/p>\n

Ayva klonlar\u0131\u00a0<\/strong>: Ayva klonlar\u0131 tepe dald\u0131rmas\u0131 veya \u00e7elikle \u00e7o\u011falt\u0131labilirler. Erken verime yatmay\u0131 te\u015fvik eder. Ancak bu ana\u00e7 kire\u00e7li ve drenaj\u0131 k\u00f6t\u00fc topraklar i\u00e7in uygun de\u011fildir. Y\u00fczlek topraklarda kullan\u0131labilir. Armutlar\u0131n baz\u0131lar\u0131 ile uyu\u015fmazl\u0131k g\u00f6sterirler. Uyu\u015fmaz \u00e7e\u015fitlerde\u00a0Beurre Hardy\u00a0<\/em>veyaOld Home\u00a0<\/em>ara ana\u00e7olarak kullan\u0131l\u0131r. Klonal ayva ana\u00e7lar\u0131ndan;\u00a0Quince A\u00a0<\/em><\/strong>; klonlar\u0131 d\u00fcnyaca me\u015fhurdur. Yar\u0131 bodur a\u011fa\u00e7lar olu\u015fturur. S\u0131k dikim i\u00e7in uygundur. Baz\u0131 armutlarla uyu\u015fmaz.\u00a0Quince B<\/em><\/strong>; k\u0131\u015f so\u011fuklar\u0131na ve funguslara hassast\u0131r.\u00a0Quince C\u00a0<\/em><\/strong>; \u00c7ok bodur bir ana\u00e7t\u0131r. Erkencilik ve y\u00fcksek verim sa\u011flar. Pratikte \u00e7ok kullan\u0131lmamaktad\u0131r.\u00a0BA 29\u00a0<\/em><\/strong>ayva ana\u00e7lar\u0131ndan en \u00e7ok kullan\u0131lan\u0131d\u0131r. Armut \u00e7e\u015fitlerinin bir\u00e7o\u011fuyla uyu\u015fmaproblemi olu\u015fturmazlar. Yar\u0131 bodur geli\u015fme g\u00f6sterir, s\u0131k dikim bah\u00e7e kurulmas\u0131na imk\u00e2n sa\u011flar. Ayva k\u00f6kenli\u00a0MC, Sydo\u00a0<\/em><\/strong>gibi ana\u00e7lar bat\u0131l\u0131 \u00fclkelerde denemi\u015f olup s\u0131k dikime uygun bu ana\u00e7lar kullan\u0131lmaya ba\u015flan\u0131lm\u0131\u015ft\u0131r.MC anac\u0131 orta kuvvetli geli\u015fen, y\u00fczlek k\u00f6k sis temine sahip \u00fczerindeki \u00e7e\u015fidi erken meyveye yat\u0131ran bir ana\u00e7t\u0131r.Dikimi takip eden 2. y\u0131lda \u00fcr\u00fcn al\u0131nmaya ba\u015flan\u0131lmakta olup verim y\u00f6n\u00fcnden ba\u015far\u0131l\u0131 sonu\u00e7lar al\u0131nm\u0131\u015ft\u0131r.\u00a0<\/span><\/p>\n

Klonal Armut Ana\u00e7lar\u0131:\u00a0<\/span><\/strong>Ayva ana\u00e7lar\u0131n\u0131n y\u00fczlek k\u00f6kl\u00fc olmas\u0131, a\u015f\u0131r\u0131 r\u00fczg\u00e2rlarda y\u0131k\u0131lma, d\u00fc\u015f\u00fck s\u0131cakl\u0131klara,ate\u015f yan\u0131kl\u0131\u011f\u0131na hassasiyetleri nedeniyle yeni ana\u00e7lara istekler artm\u0131\u015ft\u0131r. ABD yap\u0131lan ara\u015ft\u0131rmalar sonucu OldHome ve Farmingdale armut \u00e7e\u015fitlerinin melezlenmesi sonucu (OH x F) armut klon ana\u00e7 serisi \u00fcretilmeye ba\u015flanm\u0131\u015ft\u0131r. Bunlara \u00f6rnek olarak; OH X F 333, 97, 51, 69, 217 vb. g\u00f6sterilebilir.\u00a0<\/span><\/span><\/p>\n

OH X F 97:\u00a0<\/span><\/strong>Bu seride kuvvetli ana\u00e7 olarak en \u00e7ok kullan\u0131land\u0131r. K\u00f6k yay\u0131l\u0131m\u0131 iyidir. K\u00f6k\u00fcn tutunmas\u0131, a\u015f\u0131uyu\u015fmas\u0131 iyidir. A\u011fa\u00e7lar\u0131 uniform bir yap\u0131 olu\u015fturur. Mahsuldarl\u0131k \u00e7ok iyidir. \u00dczerine a\u015f\u0131l\u0131 \u00e7e\u015fitleri erkenmeyveye yat\u0131r\u0131r. D\u00fc\u015f\u00fck pH a kloroza nemli ve kuru topraklarakar\u015f\u0131 orta derecede mukavimdir. Ate\u015f yan\u0131kl\u0131\u011f\u0131na ve baz\u0131 fungal hastal\u0131klar\u0131na kar\u015f\u0131 toleransl\u0131d\u0131r. nematotlarakar\u015f\u0131 hassasiyeti vard\u0131r.\u00a0<\/span><\/p>\n

OH X F 333:\u00a0<\/span><\/strong>Bu seride en yayg\u0131n olarak kullan\u0131lan yar\u0131 bodur ana\u00e7t\u0131r. K\u00f6k yay\u0131l\u0131m\u0131 \u00e7ok azd\u0131r. K\u00f6k\u00fcn tutunmas\u0131 a\u015f\u0131 uyu\u015fmas\u0131, a\u011fa\u00e7lar\u0131nda uniform yap\u0131 ve mahsuldarl\u0131k \u00e7ok iyidir. \u00dczerine a\u015f\u0131l\u0131 \u00e7e\u015fitleri erkenverime yat\u0131r\u0131r. So\u011fuk k\u0131\u015f \u015fartlar\u0131n\u0131, kumlu ve killi topraklar\u0131 \u00e7ok iyi tolere eder. Standard\u0131n % 65- 70 i kadarta\u00e7 yapmaktad\u0131r. Ate\u015f yan\u0131kl\u0131\u011f\u0131na ve bakteriyel kanser ve k\u00f6k hastal\u0131klar\u0131na kar\u015f\u0131 dayan\u0131kl\u0131d\u0131r.<\/span><\/p>\n

AK\u00c7A\u00a0<\/span><\/strong>Orijini :\u00a0Anadolu
\nSinonimi : \u0130stanbul Ak\u00e7as\u0131, Dikenli Ak\u00e7a, \u0130stanbul Armudu.
\nA\u011fa\u00e7 \u00d6zellikleri : A\u011fa\u00e7lar\u0131 kuvvetli b\u00fcy\u00fcr ve yar\u0131 dik geli\u015fir.
\nMeyve \u00d6zellikleri : Meyvesi k\u00fc\u00e7\u00fck, k\u0131sa boyunlu, alt k\u0131sm\u0131na do\u011fru geni\u015ftir. Kabu\u011fu ye\u015fil, yeme olumunda ye\u015filimsi sar\u0131 renkte ve incedir. Meyve eti beyaz, az kumlu, orta derecede sulu, az tatl\u0131 olup kalitesi orta \u2013 iyidir.
\nHasat Olumu : Temmuzun ba\u015f\u0131nda toplan\u0131r
\nTozlay\u0131c\u0131lar:Mustafabey,Williams,PassaCrassane
\nD\u00fc\u015f\u00fcnceler : Saklamaya bir hafta on g\u00fcn dayan\u0131r. Biraz ge\u00e7 meyveye yatar. Ayva anac\u0131 ile iyi uyu\u015fur<\/span><\/p>\n

MUSTAFABEY\u00a0<\/span><\/strong>Orijin:\u00a0Anadoludur.
\nSinonimi: Mustafabey
\nA\u011fa\u00e7 \u00d6zellikleri : A\u011fa\u00e7lar\u0131 kuvvetli b\u00fcy\u00fcr ve yar\u0131 dik geli\u015fir.
\nMeyve \u00d6zellikleri : Meyvesi k\u00fc\u00e7\u00fck boyun k\u0131sm\u0131 ak\u00e7adan daha uzun, alta do\u011fru geni\u015ftir. Kabu\u011fu kal\u0131nca olup zemin rengi sar\u0131ms\u0131 ye\u015fil, yeme olumunda sar\u0131, g\u00fcne\u015f g\u00f6ren taraf\u0131 k\u0131rm\u0131z\u0131d\u0131r. Meyve eti beyaz, az kumlu, orta sulu, tatl\u0131 ve aromal\u0131 olup kalitesi ortad\u0131r.
\nHasat Olumu: Temmuzun ikinci haftas\u0131nda toplan\u0131r.
\nTozlay\u0131c\u0131lar: Ak\u00e7a, Passa Crassane, Duchesse d\u201dAngloume
\nD\u00fc\u015f\u00fcnceler : Saklamaya uzun s\u00fcre dayanmaz<\/span><\/p>\n

SANTA MAR\u0130A\u00a0<\/span><\/strong>Orijini:\u00a0Willliams X Coscia melezi olarak 1951 de \u0130talya\u201dda bulunmu\u015ftur.
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar\u0131 orta kuvvette b\u00fcy\u00fcr ve dik olarak geli\u015fir.
\nMeyve \u00d6zellikleri: Meyvesi iri \u2013 orta iri, boyun k\u0131sm\u0131 uzunca, alta do\u011fru geni\u015fler, armut bi\u00e7imindedir. Meyve zemin rengi yeme olumunda \u00e7ok a\u00e7\u0131k sar\u0131 olup bazen g\u00fcne\u015f g\u00f6ren taraf\u0131 pembe \u2013 k\u0131rm\u0131z\u0131d\u0131r. Meyve eti beyaz, orta sulu, az tatl\u0131 olup kalitesi ortad\u0131r.
\nHasat Olumu: Temmuz sonu A\u011fustos ba\u015f\u0131nda olgunla\u015f\u0131r.
\nTozlay\u0131c\u0131lar : Abba Fetel, Beurre Precoce Morettini, Williams, Passa Crassane
\nD\u00fc\u015f\u00fcnceler : Yeme kalitesi iyi olmakla beraber yeme olumundaki rengi ve g\u00f6r\u00fcn\u00fc\u015f\u00fc caziptir. Uzun s\u00fcre depolanabilir<\/span><\/p>\n

ANKARA (Karya\u011fd\u0131)\u00a0<\/span><\/strong>Orijini:\u00a0Anadolu
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar\u0131 orta kuvvette b\u00fcy\u00fcr ve yar\u0131 yayvan geli\u015fir. Meyve \u00d6zellikleri: Meyvesi orta iri, bas\u0131k, \u00e7i\u00e7ek \u00e7ukuru az derin, meyvesap\u0131 k\u0131sa, meyve kabu\u011fu ince, kumsuz, hasattan \u00f6ne ye\u015fil, hasattan sonra sar\u0131. Meyve eti krem, \u00e7ok sulU, \u00e7ok tatl\u0131.
\nHasat Olumu: Eyl\u00fcl sonu Ekim ba\u015f\u0131nda olgunla\u015f\u0131r.
\nTozlay\u0131c\u0131lar: Ak\u00e7a, Beurre Precoce Morettini, Coscia
\nD\u00fc\u015f\u00fcnceler: Yeme kalitesi iyi. Uzun s\u00fcre depolanabilir<\/span><\/p>\n

BEURRE PRECOCE MORET\u0130N\u0130\u00a0<\/span><\/strong>Orijini:\u00a0Coscia X Williams melezi olup 1956 da \u0130talyada elde edilmi\u015ftir.
\nSinonimi: Butirra Precoce Morettini
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar\u0131 kuvvetli b\u00fcy\u00fcr ve yar\u0131 dik geli\u015fir Meyve \u00d6zellikleri: Meyvesi orta iri \u2013 iri, \u015fekli oval alta do\u011fru geni\u015fler ve armut bi\u00e7imindedir. Meyve kabu\u011fu ince, d\u00fcz, mat ve az mumlu olup, yeme olumunda zemin rengi ye\u015filimsi sar\u0131, g\u00fcne\u015f g\u00f6ren taraf\u0131 pembe k\u0131rm\u0131z\u0131d\u0131r. Meyve eti beyaz renkli, ince dokulu, tereya\u011f tipinde, gevrek, \u00e7ok sulu, hafif ek\u015fimsi olup kalitesi \u00e7ok iyidir.
\nHasat Olumu: Temmuzun \u00fc\u00e7\u00fcnc\u00fc haftas\u0131nda toplan\u0131r.
\nTozlay\u0131c\u0131lar : Abba Fetel, Ankara, Coscia, Santa Maria, Passa Crassane<\/span><\/p>\n

COSC\u0130A\u00a0<\/span><\/strong>Orijini:\u00a0\u0130talyad\u0131r.
\nSinonimi: S. Cristoforo, S. Domenico
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar\u0131 kuvvetli b\u00fcy\u00fcr ve dik geli\u015fir Meyve \u00d6zellikleri: Meyvesi orta iri, konik, boyun k\u0131sm\u0131 k\u0131sa, alta do\u011fru geni\u015fler. Meyve kabu\u011fu kal\u0131n a\u00e7\u0131k ye\u015fil renkte olup yeme olumunda a\u00e7\u0131k sar\u0131d\u0131r. Bazen g\u00fcne\u015f g\u00f6ren taraf\u0131 k\u0131zar\u0131r. Meyve eti, beyaz, tatl\u0131, sulu ve \u00e7ok az kumlu olup kalitesi iyidir.
\nHasat Olumu: Temmuz sonunda toplan\u0131r.
\nTozlay\u0131c\u0131lar: Williams, Ankara, Ak\u00e7a, Passa Crassane
\nD\u00fc\u015f\u00fcnceler: Ayva ile uyu\u015fmaz<\/span><\/p>\n

W\u0130LLIAMS\u00a0<\/span><\/strong>Orijini:\u00a0\u0130ngiltere orijinli olup 1770 de bulunmu\u015ftur.
\nSinonimi: Hamdi S\u00fckkari, Frenk Armudu, Barlett, Williams Bon Cretien, Williams Christ Vilmos
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar gen\u00e7ken dikine kuvvetlice b\u00fcy\u00fcr, verim ba\u015flay\u0131nca geli\u015fme yava\u015flar ve yayvanla\u015f\u0131r. Meyve \u00d6zellikleri: Meyvesi orta iri \u2013 iri konik, boyunlu, orta k\u0131sm\u0131 geni\u015f armut bi\u00e7imindedir. Meyve kabu\u011fu a\u00e7\u0131k ye\u015fil, ince, sap \u00e7ukuru \u00e7evresi pasl\u0131, yeme olumunda sar\u0131 renktedir. Meyve eti beyaz, ince dokulu, tereya\u011f tipinde , \u00e7ok sulu, tatl\u0131 ve aromal\u0131 olup kalitesi m\u00fckemmeldir. Sofral\u0131k, kurutmal\u0131k ve konservelik olarak kullan\u0131lmaktad\u0131r.
\nHasat Olumu : A\u011fustosun \u00fc\u00e7\u00fcnc\u00fc haftas\u0131nda toplan\u0131r.
\nTozlay\u0131c\u0131lar : Ak\u00e7a, Mustafabey, Dr. Jule Guyot, B. Bosc, Comice, Passe Crassane, B. Hardy.
\nD\u00fc\u015f\u00fcnceler :Ayva ile uyu\u015fmaz<\/span><\/p>\n

DEVEC\u0130\u00a0<\/span><\/strong>Orijini:\u00a0Anadolu
\nA\u011fa\u00e7 \u00d6zellikleri: A\u011fa\u00e7lar\u0131 orta kuvvette b\u00fcy\u00fcr.Meyve \u00d6zellikleri : Meyvesi iri-\u00e7ok iri, bas\u0131k,alt k\u0131sm\u0131 geni\u015f, boyunsuzdur.\u00c7i\u00e7ek \u00e7ukuru derindir. Meyve y\u00fczeyi hafif girintili \u00e7\u0131k\u0131nt\u0131l\u0131 olup kabu\u011fuince, zemin rengi sar\u0131, pass\u0131z, bazen g\u00fcne\u015f g\u00f6ren y\u00fcz\u00fc pembe- k\u0131rm\u0131z\u0131d\u0131r.Meyve eti beyaz, gevrek, sulu, az, tatl\u0131 ve kalitesi ortad\u0131r. Yeme olumunda fazla yumu\u015famaz.
\nHasat Olumu: Ekimin 3. haftas\u0131nda toplan\u0131r.
\nTozlay\u0131c\u0131lar : Ak\u00e7a, Devoe, Passe Crassane, B. Precoce Moretini,Packhams Triumph ve June Gold dur.
\nD\u00fc\u015f\u00fcnceler : Ayva ile uyu\u015fmaz<\/span><\/p>\n

Armut bah\u00e7eleri, ya a\u015f\u0131l\u0131 fidanlarla veya kurak ko\u015fullarda \u00e7\u00f6\u011f\u00fcr yeti\u015ftirip \u00fczerine a\u015f\u0131 yap\u0131larak kurulmaktad\u0131r. Bah\u00e7e yeri se\u00e7ilirken mahallin toprak yap\u0131s\u0131, taban suyu durumu, sulama imk\u00e2nlar\u0131, iklim verileri, y\u00f6ney gibi k\u0131staslar incelenmelidir. Armutlar genellikle yazlar\u0131 s\u0131cak ve kurak yerleri severler. Bu nedenle g\u00fcney ve g\u00fcney- bat\u0131, g\u00fcney-do\u011fu gibi y\u00f6nler tercih edilmelidir.<\/span><\/p>\n

Toprak eskiden beri tar\u0131m yap\u0131lan yerler d\u0131\u015f\u0131nda orman arazisi ya da daha \u00f6nce meyve alan\u0131 gibi yerler ise mutlaka 2\u20133 y\u0131l tarla ziraat\u0131na yer verilerek topra\u011f\u0131n dinlendirilmesi gerekir. Bu kurulacak armut bah\u00e7emizin sa\u011fl\u0131\u011f\u0131 ve gelece\u011fi i\u00e7in \u00e7ok \u00f6nemlidir. Armut \u0131l\u0131man iklim meyvesi olmas\u0131na ra\u011fmen k\u0131\u015f so\u011fuklar\u0131na elma kadar dayan\u0131kl\u0131 de\u011fildir. Elmaya g\u00f6re daha erken \u00e7i\u00e7eklendi\u011finden ilkbahar ge\u00e7 donlar\u0131ndan zarar g\u00f6rmesi muhtemeldir. Bu \u00f6zellikler bilinerek \u00e7e\u015fit se\u00e7iminde dikkatli davran\u0131lmal\u0131d\u0131r. Vejetasyon d\u00f6neminde s\u00fcrekli ya\u011f\u0131\u015flar ve y\u00fcksek nemle birlikte y\u00fcksek s\u0131cakl\u0131klar g\u00f6r\u00fclen yerler de bakteriyel ve mantari enfeksiyonlar\u0131n yay\u0131lmas\u0131na imk\u00e2n tan\u0131d\u0131\u011f\u0131ndan b\u00f6yle yerlerde bah\u00e7e tesis edilmemelidir. Toprakta taban suyu y\u00fcksekli\u011fi olup olmad\u0131\u011f\u0131 ve sulama imk\u00e2nlar\u0131 de\u011ferlendirilmelidir. Kurulacak armut bah\u00e7elerinden s\u00fcrekli ve standart meyve al\u0131nmas\u0131 istenildi\u011finden bah\u00e7e kurulurken tozlay\u0131c\u0131 \u00e7e\u015fitlerlekombinasyon yap\u0131larak tesis yap\u0131lmal\u0131d\u0131r. D\u00f6lleyici \u00e7e\u015fidin ana \u00e7e\u015fide 15\u201320 metreden uzak olmamas\u0131na dikkat edilmelidir. Bah\u00e7e kurulurken bir ya\u015fl\u0131 iyi dallanm\u0131\u015f fidanlardan yararlanmak en iyisidir. \u00c7\u00fcnk\u00fc dall\u0131 fidanlar erken meyveye yatarlar. Armut bah\u00e7elerinde a\u011fa\u00e7lar aras\u0131nda b\u0131rak\u0131lacak aral\u0131k ve mesafeler ekolojik \u015fartlara ve kullan\u0131lacak anaca g\u00f6re de\u011fi\u015fir. Nemli b\u00f6lgelerde ayva ana\u00e7 olarak kullan\u0131ld\u0131\u011f\u0131 zaman 2 \u2013 3 m, orta boydaki a\u011fa\u00e7lar i\u00e7in 3\u20135 m ve armut \u00e7\u00f6\u011f\u00fcr\u00fc \u00fczerindekiler i\u00e7inde 6 \u2013 8 m aral\u0131k ve mesafe yeterlidir. K\u0131ra\u00e7larda ahl\u00e2t anac\u0131 \u00fczerinde bu mesafeler daha geni\u015f tutulur. Klonal armut ana\u00e7lar\u0131 ve BA\u201329 ayva klonal anac\u0131nda 1.5 x 3m. aral\u0131k ve mesafeler yeterli iken s\u0131ra \u00fczeri mesafelerde 30-40 cm. kadar daraltan bah\u00e7eler kurulmu\u015ftur.<\/span><\/p>\n

YILLIK BAKIM \u0130\u015eLER\u0130\u00a0<\/span><\/strong>
\nToprak \u0130\u015fleme:\u00a0<\/span><\/strong>Armut bah\u00e7elerinde toprak i\u015fleme; sulama sonras\u0131 olu\u015fan kaymak tabakas\u0131n\u0131n k\u0131r\u0131lmas\u0131, yabanc\u0131 ot kontrol\u00fc ve kullan\u0131lan g\u00fcbrelerin kar\u0131\u015ft\u0131r\u0131lmas\u0131 maksad\u0131yla y\u0131lda 2 veya 3 defa uygun alet ekipmanla yap\u0131l\u0131r. Klonal ana\u00e7l\u0131 ve modern sulama sistemi ile kurulan bah\u00e7elerde, k\u00f6klerin y\u00fczlek olmas\u0131 nedeniyle al\u0131\u015f\u0131lagelen toprak i\u015fleme sak\u0131ncal\u0131 olmaktad\u0131r. Kullan\u0131lan sulama ekipmanlar\u0131 i\u015flemeyi engellemektedir. Bu durumda s\u0131ra \u00fczeri herbisitlerle ila\u00e7lamak suretiyle ot kontrol\u00fc sa\u011flan\u0131rken; s\u0131ra aras\u0131 bi\u00e7ilmek suretiyle ot kontrol\u00fc yap\u0131lmaktad\u0131r.<\/span><\/span><\/p>\n

G\u00fcbreleme:\u00a0<\/span><\/strong>Sa\u011fl\u0131kl\u0131 a\u011fa\u00e7lar elde etmek\u00a0,\u00a0<\/strong>kaliteli ve bol verim elde edebilmek i\u00e7in g\u00fcbreleme yap\u0131lmal\u0131d\u0131r. Kullan\u0131lacak g\u00fcbreler \u00e7iftlik g\u00fcbresi ve suni g\u00fcbrelerdir. G\u00fcbrelemede, hangi g\u00fcbre, ne kadar, ne zaman, nas\u0131l verilmeli sorular\u0131 cevaplanmal\u0131d\u0131r. Bunun i\u00e7in mutlak suretle toprak ve yaprak analizleri sonucuna g\u00f6re hareket edilmelidir. Genellikle; 2\u20133 y\u0131lda bir iyi yanm\u0131\u015f b\u00fcy\u00fck ba\u015f hayvan \u00e7iftlik g\u00fcbresi 2\u20133 ton \/da. hesab\u0131yla sonbaharda veya erken ilkbaharda topra\u011fa kar\u0131\u015ft\u0131rmak suretiyle verilmelidir. Klasik (salma) sulamal\u0131 bah\u00e7elerde, erken ilkbaharda Fosforlu ve Potasyumlu g\u00fcbreler verilebilir. Azotlu g\u00fcbrelerde erken ilkbahardan ba\u015flay\u0131p a\u011fustos sonuna kadar uygulama yap\u0131lmal\u0131d\u0131r. Kullan\u0131lacak azot salma sulamada 3\u20134e b\u00f6l\u00fcnerek kullan\u0131lmal\u0131, damla sulama sisteminde ise 2 suda bir azot uygulamas\u0131 yap\u0131lmal\u0131d\u0131r. Azot elementi hareketli (mobil) bir element olmas\u0131ndan dolay\u0131 fazla verildi\u011finde ihtiya\u00e7 olan\u0131 al\u0131n\u0131r fazlas\u0131 ya buharla\u015f\u0131r ya toprakta y\u0131kan\u0131r. Ayr\u0131ca a\u011faca gere\u011finden fazla azot y\u00fcklenirse ate\u015f yan\u0131kl\u0131\u011f\u0131 (\u00a0Ervinia amilovora\u00a0<\/em>) hastal\u0131\u011f\u0131n\u0131 te\u015fvik eder.<\/span><\/span>A rmutlarda 4\u20133\u20134 oran\u0131nda NPK uygulan\u0131r. Genel olarak her ya\u015f i\u00e7in 40 g saf azot dan hesaplama yap\u0131l\u0131r. Bunun yan\u0131 s\u0131ra demir ba\u015fta olmak \u00fczere magnezyum, \u00e7inko, bor, mangan ile birlikte ihtiyaca g\u00f6re di\u011fer mikro elementlerde kullan\u0131lmal\u0131d\u0131r.<\/span><\/p>\n

Budama:\u00a0<\/span><\/strong>Budama i\u015flemi kesinlikle armutlarda dikim s\u0131kl\u0131\u011f\u0131na g\u00f6re belirlenmelidir. Klasik ana\u00e7larla normal dikim aral\u0131\u011f\u0131nda; Modifiye- Lider ve De\u011fi\u015fik Doruk Dall\u0131 sistem terbiye \u015fekli armutlar i\u00e7in uygundur. Durum elmadakinin ayn\u0131s\u0131d\u0131r. Armutlarda \u00e7ok g\u00f6r\u00fclen ate\u015f yan\u0131kl\u0131\u011f\u0131 hastal\u0131\u011f\u0131ndan dolay\u0131, meydana gelecek dallardaki \u00f6lme ihtimali hesaplanarak 4- 6 ana \u00e7at\u0131 dal\u0131n\u0131n geli\u015fmesi sa\u011flan\u0131r. Budama elmalarda oldu\u011fu gibi \u00e7ok hafif olmal\u0131d\u0131r. Mahsule yatan a\u011fa\u00e7lara hafif bir budama tatbik edilmesi ve yayg\u0131n bir geli\u015fmenin temini i\u00e7in dal ve dalc\u0131k \u00e7\u0131karmas\u0131 yap\u0131lmal\u0131d\u0131r. S\u0131k dikim de \u0130nce \u0130\u011f, V sistem Y sistem kullan\u0131labilmektedir. V ve Y sistemde tel ve direk sistemi yard\u0131m\u0131yla yap\u0131l\u0131r. \u0130nce i\u011f sisteminde de tel kullan\u0131lmas\u0131 uygun olacakt\u0131r.Mahsul verme durumu bak\u0131m\u0131ndan armut \u00e7e\u015fitleri iki gruba ayr\u0131l\u0131rlar .<\/span><\/span><\/p>\n

1.\u00a0<\/span><\/strong>K\u0131sa meyve dalc\u0131kl\u0131 \u00e7e\u015fitler, bu \u00e7e\u015fitlerden Beurre Hardy, B.Bosc, vb\u2026 dal geli\u015fimi daima yeni kesim yerlerinde olur.\u00a0<\/span>
\n2.\u00a0<\/span><\/strong>Kuvvetli meyve dalc\u0131\u011f\u0131 ve s\u00fcrg\u00fcn meydana getiren grupta Williams, vb\u2026 \u00e7e\u015fitleri vard\u0131r. Birinci gruba giren \u00e7e\u015fitlere bol miktarda \u00e7i\u00e7ek g\u00f6z\u00fc te\u015fekk\u00fcl etmeleri i\u00e7in orta derecede bir budama, ikinci gruba giren \u00e7e\u015fitlere ise \u00e7ok hafif bir budama yapmak gerekmektedir. Gerek k\u0131\u015f\u0131n gerekse b\u00fcy\u00fcme mevsiminde a\u011fa\u00e7lar kontrol edilerek ate\u015f yan\u0131kl\u0131\u011f\u0131 hastal\u0131\u011f\u0131 uyku devresinde iken yakalanmal\u0131d\u0131r. Bunun i\u00e7in a\u011fac\u0131n tepe geli\u015fmelerine bakmak yeterli olur. Bunlara bula\u015fm\u0131\u015f s\u00fcrg\u00fcnlerde yapraklar k\u0131\u015f mevsimi boyunca kald\u0131klar\u0131 i\u00e7in kolayca tan\u0131n\u0131rlar. Hastal\u0131k g\u00f6r\u00fcl\u00fcr g\u00f6r\u00fclmez hastal\u0131kl\u0131 k\u0131sm\u0131n hemen kesilip at\u0131lmas\u0131 ileride \u00e7ok dal \u00e7\u0131kar\u0131lmas\u0131n\u0131 \u00f6nledi\u011fi gibi hastal\u0131\u011f\u0131 da frenler.\u00a0<\/span><\/p>\n

Seyreltme:\u00a0<\/span><\/strong>Verimin \u00e7ok oldu\u011fu y\u0131llar da yap\u0131l\u0131r. Meyve seyreltmesi, meyve irili\u011fini ve meyve rengini art\u0131r\u0131r, dal k\u0131r\u0131lmas\u0131n\u0131 azalt\u0131r, sonraki y\u0131lda meyvelenmeye katk\u0131 sa\u011flar. \u00d6zellikle o y\u0131l kaliteli meyve oran\u0131n\u0131 art\u0131r\u0131r. K\u00fc\u00e7\u00fck meyveli \u00e7e\u015fitlerde 3\u20135 meyve b\u0131rak\u0131l\u0131r iken iri \u00e7e\u015fitlerde 1\u20132 meyve b\u0131rak\u0131l\u0131r. Meyveli huzmeler ars\u0131nda 10\u201312 cm mesafeler uygundur. Seyreltme elle ve kimyasal metotlarla yap\u0131labilmektedir. Ancak kimyasal metotlarla tam zamanlama ve doz ayarlamas\u0131nda s\u0131k\u0131nt\u0131 olu\u015faca\u011f\u0131ndan elle yap\u0131lmas\u0131 \u00f6nerilmektedir. Seyreltilmesi gereken meyvelere genellikle \u00e7i\u00e7ek tablalar\u0131 olu\u015fumuyla belirlenmesine ra\u011fmen,Haziran d\u00f6k\u00fcm\u00fc ile birlikte yap\u0131lamas\u0131 uygundur. Temmuz ay\u0131 ilk haftas\u0131nda da bitirilir ise gelecek y\u0131la da fayda sa\u011flar. Yaz\u0131n ileriki d\u00f6nemlerinde devam eden seyreltme i\u015flemi yaln\u0131zca d\u00f6nemin meyveleri i\u00e7in faydal\u0131d\u0131r.\u00a0<\/span><\/p>\n

Derim:\u00a0<\/span><\/strong>Armutlarda hasat zaman\u0131n\u0131 belirlemede kullan\u0131lan k\u0131staslar vard\u0131r. Bunlardan ilki ren: armut \u00e7e\u015fit \u00f6zelli\u011finin gerektirdi\u011fi rengi almas\u0131 gerekmektedir. Tam \u00e7i\u00e7eklenme ile hasat aras\u0131ndaki s\u00fcre: \u00f6nceden yap\u0131lm\u0131\u015f \u00e7al\u0131\u015fmalar la belirlenmi\u015f s\u00fcreler \u00e7e\u015fitlere g\u00f6re takip edilir o s\u00fcre hasat i\u00e7in bir k\u0131stas olarak de\u011ferlendirilir. Meyve et rengi sertli\u011fi: \u00e7e\u015fitlere g\u00f6re de\u011fi\u015fmekle beraber k\u0131\u015fl\u0131k \u00e7e\u015fitlerde ortalama 5\u20137 kg\/cm2 dir. Meyvenin daldan kopma mukavemeti, genel g\u00f6r\u00fcn\u00fcm beraber de\u011ferlendirilerek hasat zaman\u0131 belirlenir. Armutlarda kademeli hasat tavsiye edilen bir sistemdir. Erkenciler hari\u00e7 armutlarda, Ektra s\u0131n\u0131f:55\u201360 mm, 1 s\u0131n\u0131f: 50-55mm ve II s\u0131n\u0131f: 45-50mm boylama yap\u0131l\u0131r.\u00a0<\/span><\/p>\n

Hastal\u0131k ve Zararl\u0131lar:\u00a0<\/span><\/strong>Armut<\/span>\u00a0<\/span><\/strong>ate\u015f yan\u0131kl\u0131\u011f\u0131, k\u00fclleme, karaleke, memeli pas gibi hastal\u0131klar ile psyilla, kabuklu bit, k\u0131rm\u0131z\u0131 \u00f6r\u00fcmcek, armut kaplan\u0131, yaprak bitleri ve elma i\u00e7 kurdu en \u00f6nemli zararl\u0131lar\u0131d\u0131r. Armut yeti\u015ftiricili\u011finin iki \u00f6nemli problemi vard\u0131r. Yeni bah\u00e7e tesis edecek \u00fcreticilerin t\u00fcm problemi bir hastal\u0131k ve bir zararl\u0131 olan pisillad\u0131r.\u00a0<\/span><\/p>\n

Armut Yaprak Pisillas\u0131\u00a0<\/em><\/strong>(\u00a0Psylla pyrcola-cacopsyll\u00a0<\/em>): Bu zararl\u0131 yaln\u0131z armutlarda zarar verir. K\u0131\u015f\u0131 ergin olarak, g\u00f6vde kabu\u011funda, a\u011fac\u0131n \u00e7atlak ve yar\u0131k b\u00f6lgelerinde ve d\u00f6k\u00fclm\u00fc\u015f yapraklar\u0131nda ge\u00e7iri. S\u0131cakl\u0131\u011f\u0131n 15 0C nin \u00fczerine \u00e7\u0131kt\u0131\u011f\u0131 ve g\u00fcne\u015fli g\u00fcnler ba\u015flay\u0131nca k\u0131\u015flaklardan \u00e7\u0131kar ve \u00e7iftle\u015ftikten sonra yumurta koymaya ba\u015flarlar. Yumurtalardan 11-30 g\u00fcn sonra ninfler \u00e7\u0131kmaya ba\u015flar. Hemen tomurcuk, yapraklar\u0131 sokarak emerek beslenmeye ba\u015flarlar. \u0130lk nesil ninfler 20\u201325 g\u00fcn de ergin olurlar. Y\u0131lda 2-3 d\u00f6l verirler. Pisillan\u0131n ergin ve ninfleri yaprak \u00f6zsuyunu emerek beslenirler. Salg\u0131lad\u0131klar\u0131 tatl\u0131 salg\u0131 ile fumajine neden olurlar.\u00a0<\/span><\/p>\n

K\u00fclt\u00fcrel \u00f6nlemler\u00a0<\/span><\/em><\/strong>:\u00a0<\/strong>Ara ziraat\u0131 yap\u0131lmamal\u0131, m\u00fcmk\u00fcnse dayan\u0131kl\u0131 \u00e7e\u015fitlerle bah\u00e7e kurulmal\u0131, bak\u0131m i\u015flemleri \u00f6zenle yap\u0131lmal\u0131, ya\u015fl\u0131 yapraklarda beslenmesi zor oldu\u011fundan yaz boyunca su y\u00fcr\u00fcyen filizlerin budanmas\u0131 gerekmektedir. A\u015f\u0131r\u0131 bula\u015f\u0131k olan a\u011fa\u00e7larda \u00f6nce sabunlu su ile temizlendikten sonra m\u00fccadele edilir.<\/span><\/span><\/p>\n

Kimyasal m\u00fccadele:\u00a0<\/span><\/em><\/strong>\u0130la\u00e7lara \u00e7abuk diren\u00e7 kazan\u0131rlar. Yumurtalar\u0131n t\u00fcm\u00fcn\u00fc a\u00e7\u0131l\u0131p ninflerin g\u00f6r\u00fclmeye ba\u015flad\u0131\u011f\u0131 zaman ila\u00e7l\u0131 m\u00fccadele ba\u015flamal\u0131d\u0131r. Genellikle a\u00a0mitraz\u00a0<\/em>200g\/l,\u00a0azinphos methyl\u00a0<\/em>230g\/l,phosalone\u00a0<\/em>350g etki maddeli ila\u00e7lar kullan\u0131l\u0131r.<\/span><\/span><\/p>\n

Ate\u015f Yan\u0131kl\u0131\u011f\u0131\u00a0<\/span><\/em><\/strong>(\u00a0Erwinia amylovora\u00a0<\/em>): hastal\u0131\u011f\u0131n etmeni ayn\u0131 ad\u0131 ta\u015f\u0131yan bakteridir. Armutlarda di\u011fer yumu\u015fak \u00e7ekirdekli meyvelere oranla daha fazla geli\u015filir. Armut a\u011fa\u00e7lar\u0131n\u0131n bu bakteriye hassas olmas\u0131n\u0131n sebebi \u00e7i\u00e7ekleri elma ve ayvaya oranla daha \u00e7ok olmas\u0131 ve \u00e7i\u00e7eklenme periyodunun uzun s\u00fcrmesidir. Dal ve g\u00f6vdelerde bula\u015fan k\u0131s\u0131mlarda, dokular i\u00e7eri do\u011fru \u00e7\u00f6ker ve kahverengimsi bir hal al\u0131r.hastal\u0131kl\u0131 yerlerde kabuk kald\u0131r\u0131ld\u0131\u011f\u0131nda dokunun da kahverengile\u015fti\u011fi ve bu g\u00f6r\u00fcn\u00fcm\u00fcn dokular\u0131n i\u00e7lerine gitti\u011fi g\u00f6r\u00fcl\u00fcr. Asya t\u00fcr\u00fc armutlar genellikle hassast\u0131r. Bakterini geli\u015fmesi i\u00e7in minimum s\u0131cakl\u0131k 3-8 0C maksimum s\u0131cakl\u0131k 35-37 0C dir optimum s\u0131cakl\u0131k 25-30 0C dir. Bakteri k\u0131\u015f\u0131 dal ve g\u00f6vdede zarar g\u00f6rm\u00fc\u015f yerlerin kenarlar\u0131ndaki kabuk dokusu i\u00e7erisinde ge\u00e7irir. \u0130lkbaharda ya\u011fmur, r\u00fczg\u00e2r ve b\u00f6cekler ile geli\u015fmekte olan s\u00fcrg\u00fcnlere, \u00e7i\u00e7eklere ve gen\u00e7 yapraklara ta\u015f\u0131n\u0131r. \u0130lk enfeksiyondan sonra doklar i\u00e7erisinde \u00e7o\u011falan bakteri ak\u0131nt\u0131lar\u0131ndan ikinci enfeksiyonlar olu\u015fur. Tekrar ta\u015f\u0131y\u0131c\u0131lar ile h\u0131zla yay\u0131l\u0131r iken yaprak biti ve pisilla zarar\u0131 olan bah\u00e7elerde daha<\/span><\/span>\u00a0\u015fiddetli enfeksiyonlar yapabilir.<\/span><\/p>\n

K\u00fclt\u00fcrel \u00d6nlemler:<\/strong>
\n1-Hastal\u0131kl\u0131 bitkilerden fidan, \u00e7elik,a\u015f\u0131 g\u00f6z\u00fc,a\u015f\u0131 kalemi ana\u00e7 vb. materyaller al\u0131nmamal\u0131d\u0131r.
\n2-Hastal\u0131kla bula\u015f\u0131k b\u00f6lgelerde \u00f6zel ve resmi fidanl\u0131klar daima kontrol alt\u0131nda tutulmal\u0131, hastal\u0131k tespiti yap\u0131ld\u0131\u011f\u0131nda fidanlar derhal imha edilmelidir.
\n3-Hastal\u0131kl\u0131 a\u011fa\u00e7lar\u0131n enfekteli dallar\u0131 ve s\u00fcrg\u00fcnleri durgun d\u00f6nemde hastal\u0131kl\u0131 k\u0131sm\u0131n en az 20 cm. alt\u0131nda sa\u011flam k\u0131sm\u0131ndan kesilmelidir.
\n4-Budamada kullan\u0131lan b\u0131\u00e7ak, testere, makas dezenfekte edilerek kullan\u0131lmal\u0131d\u0131r. B\u00fcy\u00fck dallar kesildi\u011finde budama yerlerine % 10 luk \u00e7ama\u015f\u0131r suyu(sodyum hipoklorid) s\u00fcr\u00fclmeli ve a\u015f\u0131 macunu ile kapat\u0131lmal\u0131d\u0131r. Budamada kullan\u0131lan b\u0131\u00e7ak, testere, makas vb. % 10 luk \u00e7ama\u015f\u0131r suyu \u00e7\u00f6zeltisine dald\u0131r\u0131larak dezenfekte edilmelidir.
\n5-A\u011fa\u00e7lar\u0131n uyan\u0131k d\u00f6nemlerinde meydana gelen enfeksiyonlarda enfekteli dallar kesilip yak\u0131lmal\u0131d\u0131r.
\n6-Bah\u00e7ede dengeli g\u00fcbreleme yap\u0131lmal\u0131, ye\u015fil aksam\u0131n geli\u015fmesini sa\u011flayan g\u00fcbrelemelerden ka\u00e7\u0131n\u0131lmal\u0131, bah\u00e7e topra\u011f\u0131n\u0131n pH \u0131 5,5-6,5 seviyelerinde tutulmal\u0131d\u0131r.
\n7-Ya\u011fmurlama sulamadan ka\u00e7\u0131n\u0131lmal\u0131, damlama sulama tercih edilmelidir.
\n8-Hastal\u0131kl\u0131 bah\u00e7elerde ar\u0131 kovan\u0131 varsa kald\u0131r\u0131lmal\u0131d\u0131r.
\n9-Bu hastal\u0131\u011f\u0131n yay\u0131lmas\u0131nda etkili olan Armut Pisillas\u0131(\u00a0Pyslla pyricola\u00a0<\/em>) ve\u00a0Lygus lineolaris\u00a0<\/em>ile m\u00fccadele yap\u0131lmal\u0131d\u0131r.
\n10-Hastal\u0131\u011fa kar\u015f\u0131 dayan\u0131kl\u0131 \u00e7e\u015fit ve ana\u00e7lar se\u00e7ilmelidir.<\/span><\/p>\n

Kimyasal m\u00fccadele: A\u011fa\u00e7lar durgun d\u00f6nemde budama yap\u0131ld\u0131ktan sonra 1.nci ila\u00e7lama olarak ,% 2 lik bordo bulamac\u0131 uygulanmal\u0131d\u0131r.<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

ISPARTA TARIM \u0130L M\u00dcD\u00dcRL\u00dc\u011e\u00dc \/ \u00c7ift\u00e7i E\u011fitim ve Yay\u0131m \u015eube M\u00fcd\u00fcrl\u00fc\u011f\u00fc
\nErcan SARI \u0130smail \u015eEV\u0130K \/Ziraat Teknikeri Zir. Y\u00fck.M\u00fchendisi<\/p>\n","protected":false},"author":1,"featured_media":4220,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-4219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zirai-yetistirici"],"_links":{"self":[{"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/posts\/4219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/comments?post=4219"}],"version-history":[{"count":3,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/posts\/4219\/revisions"}],"predecessor-version":[{"id":4570,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/posts\/4219\/revisions\/4570"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/media\/4220"}],"wp:attachment":[{"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/media?parent=4219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/categories?post=4219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ekizfidancilik.com\/tr\/wp-json\/wp\/v2\/tags?post=4219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}