{"id":4269,"date":"2017-08-29T16:03:08","date_gmt":"2017-08-29T13:03:08","guid":{"rendered":"http:\/\/ekizfidancilik.com\/tr\/?p=4269"},"modified":"2017-08-30T12:58:12","modified_gmt":"2017-08-30T09:58:12","slug":"kayisi-yetistiriciligi","status":"publish","type":"post","link":"https:\/\/ekizfidancilik.com\/tr\/kayisi-yetistiriciligi","title":{"rendered":"Kay\u0131s\u0131 Yeti\u015ftiricili\u011fi"},"content":{"rendered":"

Kay\u0131s\u0131n\u0131n T\u00fcketim Alanlar\u0131<\/strong><\/p>\n

D\u00fcnya\u2019da \u00fcretilen kay\u0131s\u0131n\u0131n \u00f6nemli bir b\u00f6l\u00fcm\u00fc sofral\u0131k olarak t\u00fcketilmektedir. Ancak kay\u0131s\u0131da hasat d\u00f6neminin k\u0131sa olmas\u0131 ve taze kay\u0131s\u0131n\u0131n \u00e7abuk bozulmas\u0131 nedeni ile kay\u0131s\u0131 daha \u00e7ok\u00a0kurutularak veya i\u015flenerek de\u011ferlendirilmektedir.Kay\u0131s\u0131 dondurularak,konserve yap\u0131larak,pulpu,nektar\u0131 \u00e7\u0131kar\u0131larak re\u00e7el,marmelat,j\u00f6le ve krema yap\u0131larak \u015fekerleme,lik\u00f6r, pasta, yo\u011furt ve\u00a0dondurma sanayinde kullan\u0131lmaktad\u0131r.Kay\u0131s\u0131 \u00e7ekirdeklerinden tatl\u0131 olanlar\u0131 \u00e7erez olarak t\u00fcketilmekte, ac\u0131 olanlar\u0131 ise kozmetik sanayinde hammadde olarak de\u011ferlendirilmektedir.<\/p>\n

Toprak Fakt\u00f6r\u00fc<\/strong><\/p>\n

Taban ve nemli topraklarda yeti\u015ftirilen kay\u0131s\u0131 a\u011fa\u00e7lar\u0131n\u0131n meyveleri sulu, iri ve kuru madde miktar\u0131 d\u00fc\u015f\u00fck oldu\u011fundan bu topraklarda yeti\u015ftirilen \u00e7e\u015fitler sofral\u0131k olarak de\u011ferlendirilmeye uygundur. Buna kar\u015f\u0131l\u0131k k\u0131ra\u00e7 topraklarda yeti\u015ftirilen kay\u0131s\u0131 a\u011fa\u00e7lar\u0131n\u0131n meyveleri ufak olup y\u00fcksek kuru madde ve d\u00fc\u015f\u00fck su i\u00e7eri\u011fine sahip olduklar\u0131ndan bu gibi \u00e7e\u015fitler daha ziyade kurutmal\u0131k olarak kullan\u0131l\u0131r.<\/p>\n

Toprak Se\u00e7iminde Dikkat EdilecekHususlar<\/strong><\/p>\n

Meyve a\u011fa\u00e7lar\u0131 t\u0131nl\u0131, kumlu-t\u0131nl\u0131,ve t\u0131nl\u0131-kire\u00e7li topraklardan ho\u015flan\u0131r.K\u00f6kleri derine inece\u011finden dolay\u0131 taban suyunun en az 2-4 m. Derinlikte olmas\u0131 gerekir. Aksi takdirde a\u011fa\u00e7 k\u00f6kleri havas\u0131zl\u0131ktan zarar g\u00f6r\u00fcr ve zamk hastal\u0131\u011f\u0131na yakalan\u0131rlar. Tabansuyu y\u00fcksek olan arazilerde mutlaka drenaj hendekleri a\u00e7\u0131lmal\u0131d\u0131r.<\/p>\n

Kay\u0131s\u0131 Bah\u00e7esinin Kurulmas\u0131<\/strong><\/h2>\n

Bah\u00e7e Yerinin Se\u00e7imi<\/strong><\/p>\n

Kay\u0131s\u0131 a\u011fa\u00e7lar\u0131 ilkbahar ge\u00e7 donlar\u0131ndan zarar g\u00f6rd\u00fc\u011f\u00fc i\u00e7in, bah\u00e7e yeri se\u00e7iminde so\u011fuk havan\u0131n oturdu\u011fu ova ve \u00e7ukur yerlerden ziyade s\u0131rt ve yama\u00e7 yerler tercih edilmelidir.Kay\u0131s\u0131 a\u011fa\u00e7lar\u0131n\u0131n alt dallar\u0131 ile vadi taban\u0131nda bulunan a\u011fa\u00e7lar dondan daha fazla zarar g\u00f6rmektedir.<\/p>\n

Toprak \u0130\u015fleme<\/strong><\/p>\n

Kay\u0131s\u0131 bah\u00e7elerinde sonbahar mevsiminde toprak 15-20 cm. derinli\u011finde k\u00f6klere zarar vermemeye dikkat ederek s\u00fcr\u00fcm yap\u0131lmas\u0131 faydal\u0131 olur. \u00c7\u00fcnk\u00fc topra\u011f\u0131 i\u015flenmi\u015f kay\u0131s\u0131 bah\u00e7eleri k\u0131\u015f\u0131n ya\u011fan ya\u011fmur ve kar sular\u0131n\u0131 daha iyi tuttu\u011fundan a\u011fa\u00e7lar sa\u011fl\u0131kl\u0131 ve verimli olur. \u00c7i\u00e7eklenme veya k\u00fc\u00e7\u00fck meyve d\u00f6neminde yap\u0131lan toprak i\u015flemelerinde k\u00f6k zararlanmas\u0131na ba\u011fl\u0131 olarak \u00e7i\u00e7ek ve meyve d\u00f6k\u00fcm\u00fc artabilir. Bu nedenle bu devrede toprak i\u015flenmeden ka\u00e7\u0131n\u0131lmal\u0131d\u0131r.<\/p>\n

Sulama<\/strong><\/p>\n

Sulama say\u0131s\u0131 ve zaman\u0131 \u00fczerine toprak ve iklim \u015fartlar\u0131, sulama s\u0131ras\u0131nda verilen su miktar\u0131, arazinin e\u011fimi ve a\u011fa\u00e7ta ki \u00fcr\u00fcn miktar\u0131 etkilidir.Derin killi ve a\u011f\u0131r topraklara daha seyrek, az derin kumlu ve s\u00fczek topraklara daha s\u0131k su verilir. Genel bir bilgi olarak \u015fu \u015fekilde bir sulama periyodu tavsiye\u00a0edilinebilinir.<\/p>\n

\u2022\u00a0\u0130lk sulama \u00e7a\u011fla devresinde.<\/p>\n

\u2022\u00a0\u0130kinci sulama hasattan 15 g\u00fcn \u00f6nce.<\/p>\n

\u2022\u00a0\u00dc\u00e7\u00fcnc\u00fc sulama hasattan sonra.<\/p>\n

\u2022\u00a0D\u00f6rd\u00fcnc\u00fc sulama A\u011fustos ay\u0131nda.<\/p>\n

\u2022\u00a0Be\u015finci sulama Eyl\u00fcl ay\u0131nda yap\u0131l\u0131r.<\/p>\n

A\u011fa\u00e7taki meyve miktar\u0131n\u0131n artmas\u0131, hava s\u0131cakl\u0131klar\u0131n\u0131n y\u00fcksek seyretmesi durumunda bu sulama say\u0131lar\u0131n\u0131n mutlaka art\u0131r\u0131lmas\u0131 gerekir. Hava s\u0131cakl\u0131klar\u0131n\u0131n y\u00fcksek seyretti\u011fi d\u00f6nemde sulama erken bitirilirse kay\u0131s\u0131 a\u011fa\u00e7lar\u0131nda \u00e7i\u00e7ek tomurcuklar\u0131 geli\u015fmesini tamamlayamamakta, ertesi ilkbaharda a\u00e7an \u00e7i\u00e7ek say\u0131s\u0131 azalmakta, \u00e7i\u00e7ek ve meyve d\u00f6k\u00fcm\u00fc artmaktad\u0131r. Taban suyu y\u00fcksek, a\u011f\u0131r killi topraklarda kay\u0131s\u0131 a\u011fa\u00e7lar\u0131na fazla su verildi\u011finde a\u011fa\u00e7lar zamk \u00e7\u0131kar\u0131r, yapraklar k\u00fc\u00e7\u00fcl\u00fcr, sarar\u0131r ve zamanla kurur. Fakat su tutmayan kumlu topraklarda fazla su meyve irili\u011finin artmas\u0131na, kuru madde miktar\u0131n\u0131n azalmas\u0131na neden olur.<\/p>\n

G\u00fcbrelerin Verilme Zaman\u0131<\/strong><\/p>\n

Azotlu g\u00fcbrelerin 2\/3\u2019\u00fc ilkbaharda \u00e7i\u00e7eklenmeden 15-20 g\u00fcn \u00f6nce, geriye kalan 1\/3 l\u00fck b\u00f6l\u00fcm\u00fc ise hasattan 1-1.5 ay \u00f6nce (\u00e7ekirde\u011fin sertle\u015fip siyah renk ald\u0131\u011f\u0131 d\u00f6nem) verilmelidir.Fosforlu ve potasl\u0131 g\u00fcbrelerin bitkiler taraf\u0131ndan al\u0131nabilmesi i\u00e7in topra\u011fa verildikten sonra 2.5-3 ayl\u0131k bir s\u00fcrenin ge\u00e7mesi gerekir. Fosforlu ve potasl\u0131 g\u00fcbreler sonbaharda kay\u0131s\u0131 a\u011fa\u00e7lar\u0131 yapra\u011f\u0131n\u0131 d\u00f6kt\u00fc\u011f\u00fc d\u00f6nemde verilmelidir.\u00c7iftlik g\u00fcbreleri de sonbahar mevsiminde fosforlu ve potasl\u0131 g\u00fcbreler ile birlikte verilir.<\/p>\n

Seyreltme<\/strong><\/p>\n

Kay\u0131s\u0131larda seyreltme sofral\u0131k olanlarda yap\u0131l\u0131r. En iyi seyreltme zaman\u0131 \u00e7ekirde\u011fin sertle\u015fmeye ba\u015flad\u0131\u011f\u0131 zamand\u0131r.Seyreltme s\u0131ras\u0131nda k\u00fc\u00e7\u00fck meyveler kopar\u0131lmal\u0131, b\u00fcy\u00fck olanlar b\u0131rak\u0131lmal\u0131 ve 4-8 cm mesafe ile seyreltilmelidir.<\/p>\n

Kay\u0131s\u0131 A\u011fa\u00e7lar\u0131nda Hasat<\/strong><\/h2>\n

Kay\u0131s\u0131da Hasat Zaman\u0131n\u0131nTespiti<\/strong><\/p>\n

Kay\u0131s\u0131 meyvelerinin t\u00fcm\u00fc a\u011fa\u00e7 \u00fczerinde ayn\u0131 zamanda olgunla\u015fmad\u0131\u011f\u0131ndan hasat kademeli olarak yap\u0131l\u0131r. A\u011fa\u00e7ta \u00f6nce \u00fcst dallardaki meyveler,sonra orta dallardaki, en son ise alt dallardaki meyveler olgunla\u015f\u0131r. Hasat da bu olgunla\u015fma s\u0131ras\u0131na g\u00f6re normal olarak \u00fc\u00e7 defada yap\u0131l\u0131r.Kay\u0131s\u0131da olgunla\u015fma meyvenin u\u00e7 k\u0131sm\u0131nda ba\u015flar. Genel olarak hasat zaman\u0131 meyvenin daldan kolay kopmas\u0131, kabuk y\u00fczeyinin \u00be\u2019n\u00fcn saman sar\u0131s\u0131 ve meyve etinin \u00bd\u2019sinin sar\u0131 renge d\u00f6nmesi ile anla\u015f\u0131l\u0131r. Sofral\u0131k kay\u0131s\u0131larda hasat zaman\u0131 belirlenirken kay\u0131s\u0131lar\u0131n g\u00f6nderilece\u011fi pazar\u0131n uzakl\u0131k durumu ve t\u00fcketim s\u00fcresi g\u00f6z \u00f6n\u00fcnde tutulmal\u0131d\u0131r. Hasat s\u0131ras\u0131nda sofral\u0131k kay\u0131s\u0131lar\u0131n meyve eti parmakla bas\u0131ld\u0131\u011f\u0131nda ezilmemeli fakat ye\u015fil meyve rengi kay\u0131s\u0131ya \u00f6zg\u00fc sar\u0131 renge d\u00f6nm\u00fc\u015f olmal\u0131d\u0131r. Sofral\u0131k kay\u0131s\u0131lar erken hasat edilirse yeterince tatlanmaz, renk ve aroma bak\u0131m\u0131ndan geri kal\u0131r. Hasat geciktirilirse olgunla\u015fma ilerleyece\u011finden hasat ve ta\u015f\u0131ma s\u0131ras\u0131nda meyveler \u00e7abuk olarak bozulur ve pazarda bekleme s\u00fcresi k\u0131sal\u0131r.Genel olarak sofral\u0131k ve konservelik kay\u0131s\u0131lar sert olgun, kurutmal\u0131k kay\u0131s\u0131lar tam olgun, yak\u0131n pazara g\u00f6nderilecek kay\u0131s\u0131lar ise bu iki olgunluk derecesi aras\u0131nda hasat edilir.<\/p>\n","protected":false},"excerpt":{"rendered":"

Kay\u0131s\u0131n\u0131n T\u00fcketim Alanlar\u0131 D\u00fcnya\u2019da \u00fcretilen kay\u0131s\u0131n\u0131n \u00f6nemli bir b\u00f6l\u00fcm\u00fc sofral\u0131k olarak t\u00fcketilmektedir. Ancak kay\u0131s\u0131da hasat d\u00f6neminin k\u0131sa olmas\u0131 ve taze kay\u0131s\u0131n\u0131n \u00e7abuk bozulmas\u0131 nedeni ile kay\u0131s\u0131 daha \u00e7ok\u00a0kurutularak veya i\u015flenerek de\u011ferlendirilmektedir.Kay\u0131s\u0131 dondurularak,konserve yap\u0131larak,pulpu,nektar\u0131 \u00e7\u0131kar\u0131larak re\u00e7el,marmelat,j\u00f6le ve krema yap\u0131larak \u015fekerleme,lik\u00f6r, pasta, yo\u011furt ve\u00a0dondurma sanayinde kullan\u0131lmaktad\u0131r.Kay\u0131s\u0131 \u00e7ekirdeklerinden tatl\u0131 olanlar\u0131 \u00e7erez olarak t\u00fcketilmekte, ac\u0131 olanlar\u0131 ise kozmetik sanayinde… <\/p>\n

<\/div>\n

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