\n
\u00dclkemiz bir \u00e7ok meyvenin anavatan\u0131 ve \u00fcretim merkezidir. Bir \u00e7ok meyve t\u00fcr\u00fcnde \u00fcretti\u011fimiz miktarlar ile d\u00fcnya s\u0131ralamas\u0131nda ilk s\u0131ralarda yer almaktay\u0131z. Ancak ne yaz\u0131k ki bu \u00fcretimin % 30-40\u2019l\u0131k bir k\u0131sm\u0131 t\u00fcketiciye ula\u015fmadan kaybolmaktad\u0131r. Geli\u015fmi\u015f \u00fclkelerde bu oran\u0131n % 5\u2019i ge\u00e7medi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcrse \u00fclkemiz a\u00e7\u0131s\u0131ndan kay\u0131plar\u0131n \u00f6nemi a\u00e7\u0131k\u00e7a ortaya \u00e7\u0131kmaktad\u0131r. Bu kay\u0131plar\u0131n sebeplerinin ba\u015f\u0131nda her meyve t\u00fcr ve \u00e7e\u015fidin en uygun zamanda hasad\u0131n\u0131n yap\u0131lamamas\u0131 sonucu \u00f6zellikle depolamada meydana gelen kay\u0131plard\u0131r.<\/p>\n
ERKEN HASADIN SAKINCALARI<\/b><\/p>\n
1- Erken toplanan meyveler hen\u00fcz yeterli irilik, \u015fekil ve a\u011f\u0131rl\u0131\u011fa ula\u015fmam\u0131\u015flard\u0131r. Bu nedenle meyveler k\u00fc\u00e7\u00fck ve verim d\u00fc\u015f\u00fck olur.<\/p>\n
2- Erken toplanan meyvelerde yeteri kadar \u015feker birikmedi\u011fi ve baz\u0131 burukluk veren maddeler gere\u011fi kadar azalmad\u0131\u011f\u0131 i\u00e7in tat ve lezzet iyi olmaz.<\/p>\n
3- Erken toplanan meyvelerde zemin (taban) renginin ye\u015filden sar\u0131ya d\u00f6n\u00fc\u015fmesi iyi olmad\u0131\u011f\u0131 ve \u00e7e\u015fidin kendine has \u00fcst rengini yeterince olu\u015fturmad\u0131\u011f\u0131 i\u00e7in d\u0131\u015f g\u00f6r\u00fcn\u00fc\u015f bozuk olur.<\/p>\n
4- Zaman\u0131ndan \u00f6nce toplanan meyvelerde kabuk yap\u0131s\u0131na ba\u011fl\u0131 olarak su kayb\u0131 h\u0131zl\u0131 olur ve bu meyveler \u00e7abuk buru\u015furlar.<\/p>\n
5- Erken hasat edilen meyvelerde \u00e7e\u015fitli fizyolojik bozukluklar meydana gelebilir.<\/p>\n
6- Erken d\u00f6nemde meyvelerin dala tutulmalar\u0131 iyi oldu\u011fundan hasat zorla\u015f\u0131r.<\/p>\n
\u00a0<\/b><\/p>\n
GE\u00c7 HASADI SAKINCALARI<\/b><\/p>\n
1- Ge\u00e7 toplanan meyvelerde olgunluk ilerlemi\u015f oldu\u011fundan hasat sonras\u0131 dayanma s\u00fcreleri k\u0131sal\u0131r ve \u00e7abuk berelenirler.<\/p>\n
2- Meyvede asit kayb\u0131 fazlala\u015ft\u0131\u011f\u0131 i\u00e7in tat ve lezzet bozulur, \u00fcr\u00fcn yavan bir tat al\u0131r.<\/p>\n
3- Ge\u00e7 hasat edilen meyvelerde de fizyolojik bozukluklar olu\u015fabilir.<\/p>\n
4- Hasat \u00f6n\u00fc meyve d\u00f6k\u00fcmleri artar.<\/p>\n
5- Ge\u00e7 hasatta \u00fcr\u00fcn i\u00e7in daima bir risk vard\u0131r.<\/p>\n
\u00a0<\/b><\/p>\n
MEYVELERDE KULLANILAN HASAT KR\u0130TERLER\u0130<\/b><\/p>\n
1) Kabuk alt (zemin rengi)<\/p>\n
2) Kabuk \u00fcst rengi<\/p>\n
3) Meyve eti sertli\u011fi<\/p>\n
4) Ni\u015fasta miktar\u0131<\/p>\n
5) Meyve suyu miktar\u0131<\/p>\n
6) Suda \u00e7\u00f6z\u00fcnen kuru madde miktar\u0131<\/p>\n
7) Asit miktar\u0131<\/p>\n
8) Olgunluk oran\u0131 (Kuru madde\/Asit)<\/p>\n
9) \u0130rilik ve \u015fekil<\/p>\n
10) Meyvenin daldan ayr\u0131lma durumu<\/p>\n
11) Meyve etinin \u00e7ekirdekten ayr\u0131lma durumu<\/p>\n
12) Geli\u015fme s\u00fcresi ( tam \u00e7i\u00e7eklenmeyle hasat aras\u0131)<\/p>\n
13) Tam \u00e7i\u00e7eklenmeden sonraki s\u0131cakl\u0131k toplam\u0131<\/p>\n
14) Aroma (koku) durumu<\/p>\n
15) Solunum h\u0131z\u0131<\/p>\n
16) Daldan kopma<\/p>\n
17) \u00d6zg\u00fcl a\u011f\u0131rl\u0131k<\/p>\n
18) \u0130\u00e7 etilen miktar\u0131<\/p>\n
19) \u00c7ekirdekten ayr\u0131lma durumu<\/p>\n
20) Etli kabuk \u00e7atlamas\u0131<\/p>\n
NASIL HASAT ETMEL\u0130Y\u0130Z?<\/b><\/p>\n
\u2022Meyve kopar\u0131l\u0131rken avu\u00e7 i\u00e7ine oturtulur ve yandan yukar\u0131 kald\u0131r\u0131l\u0131rken dala ba\u011fland\u0131\u011f\u0131 noktadan bir d\u00f6nme verilir. G\u00fc\u00e7 kopan meyvelerde, ba\u015f ve i\u015faret parma\u011f\u0131 bu noktaya bast\u0131r\u0131l\u0131r. Meyvenin basit\u00e7e \u00e7ekilmesi veya d\u00f6nd\u00fcr\u00fclmesi sap\u0131n kopmas\u0131na ve kabu\u011fun s\u0131yr\u0131lmas\u0131na neden olur.<\/p>\n
\u2022Meyve daldan \u00e7ekilirken dallara \u00e7arp\u0131lmamal\u0131 ve usulca toplama kab\u0131na konmal\u0131d\u0131r.<\/p>\n
\u2022Meyve parmaklarla s\u0131k\u0131lmamal\u0131, t\u0131rnak ve y\u00fcz\u00fcklerle \u00e7izilmemelidir.<\/p>\n
\u2022Sert zemine 10 cm den, meyve \u00fczerine 20 cm den d\u00fc\u015fen meyve kal\u0131c\u0131 \u015fekilde zararlan\u0131r.<\/p>\n
\u2022Kullan\u0131lan toplama kaplar\u0131 ve bah\u00e7e kasalar\u0131 p\u00fcr\u00fczs\u00fcz olmal\u0131d\u0131r. Kaplar a\u015f\u0131r\u0131 doldurulmamal\u0131 ve g\u00f6lgeye b\u0131rak\u0131lmal\u0131d\u0131r.<\/p>\n
\u00a0<\/b><\/p>\n
DEPOYA TA\u015eIMA<\/b><\/p>\n
\u2022Hasat edilen meyve en k\u0131sa s\u00fcrede, zararlanmadan depoya ula\u015ft\u0131r\u0131lmal\u0131d\u0131r.\u00a0Hasattan sonra bah\u00e7ede ge\u00e7en her g\u00fcn hatta her saat meyvenin hem a\u011f\u0131rl\u0131\u011f\u0131n\u0131n azalmas\u0131na hem de depo \u00f6mr\u00fcn\u00fcn ciddi olarak k\u0131salmas\u0131na yol a\u00e7ar<\/b>. Meyveler g\u00fcne\u015f, ya\u011fmur ve r\u00fczgardan korunmal\u0131d\u0131r; y\u00fckleme ve bo\u015faltma s\u0131ras\u0131nda h\u0131rpalanmamal\u0131d\u0131r.<\/p>\n
\u2022Hasattan sonra depo d\u0131\u015f\u0131nda ge\u00e7en her g\u00fcn\u00a015-20\u00a0<\/u><\/b>g\u00fcnl\u00fck depo \u00f6mr\u00fc kayb\u0131 demektir.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00dclkemiz bir \u00e7ok meyvenin anavatan\u0131 ve \u00fcretim merkezidir. Bir \u00e7ok meyve t\u00fcr\u00fcnde \u00fcretti\u011fimiz miktarlar ile d\u00fcnya s\u0131ralamas\u0131nda ilk s\u0131ralarda yer almaktay\u0131z. Ancak ne yaz\u0131k ki bu \u00fcretimin % 30-40\u2019l\u0131k bir k\u0131sm\u0131 t\u00fcketiciye ula\u015fmadan kaybolmaktad\u0131r. Geli\u015fmi\u015f \u00fclkelerde bu oran\u0131n % 5\u2019i ge\u00e7medi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcrse \u00fclkemiz a\u00e7\u0131s\u0131ndan kay\u0131plar\u0131n \u00f6nemi a\u00e7\u0131k\u00e7a ortaya \u00e7\u0131kmaktad\u0131r. Bu kay\u0131plar\u0131n sebeplerinin ba\u015f\u0131nda her meyve… <\/p>\n