Iidiliya "Timur"

Wawela iindidi ezimbini ezivuthiweyo zamagilebhisi, i-Frumoasa Albe kunye neMpuma, eyaziwa ngokuxhathisa okukhulu, abafuyi be-All-Russian Research Institute ye-Viticulture kunye nokwenza iwayini. Potapenko wafumana iintlobo zeediliya "Timur". Iintlobo ezininzi zeentlobo ezahlukeneyo zenze ukuba zidume phakathi kwabavelisi bewayini abaqeqeshiweyo kunye nabathandi abaqhelekileyo ukuba banandiphe amajikijolo amnandi.

Inkcazo yeentlobo zeediliya "Timur"

Amagilebhisi "I-Timur" ibhekisela kwiintlobo zeetrafti, enye yezinto ezibonakalayo ukuvuthwa kwangaphambili - ukususela ngelixa iintsholo ziqala ukuhluma kuze kube yilapho ukuvuthwa kwamajikijolo kungama-105-115 iintsuku. Amandla okukhula kwesityalo aphakathi. Iibhotshi zibonakaliswe ngokuvuthwa kwexesha lokuqala kunye nefuthe elisebenzayo, ngokwenene inani lezityalo ezivelisa iziqhamo zingaphuma kuma-95%. Ukuphuma nganye, kukho amaqoqo ama-1.3-2 eidiliya. Inkcazo yeendidi ezahlukahlukeneyo zamagilebhisi "I-Timur" kwiintlobo ezininzi zifana neempawu zabazali, iimpawu ezifanayo ezifana nokumelana nokunyuka kwamaqondo okushisa (ukuya kuma-25 ° C) kwaye ukuchasana kakhulu nezifo ezinjenge-moldew ne- gray mold .

Inkcazo yezidiliya kunye namaqabunga eidiliya "Timur"

Amagilebhisi amhlophe "i-Timur" inokuphucula kwiziqhamo ezinkulu eziqhelekileyo ezilinganisa i-0.4-0.6 kg, ngesimo esinobuchule okanye isicilisi. Amajikijolo eentlobo ezahlukeneyo awona mkhulu, ngalinye lilinganisa i-7-8 grams. Ubume berry buyi-oval, elongated, umbala-ohlaza okwesibhakabhaka, emacaleni aphendulelwe elangeni angenza i-tan ekhanyayo. Isiqhamo samadiliya sincinci, ngokuqinisekileyo asiveki ngexesha lesidlo. I-pulp iyamanzi, kodwa ixakekile, inomsoco omnandi we-muscat. Ipesenteji yokuqokelela iswekile iphezulu - umyinge wama-20%, ngamanye amaxesha umxholo weshukela unokufikelela kuma-25%.

Iimeko zokukhula kwamagilebhisi "Timur"

Ekubeni amandla okukhula kweentlobo zeentlobo zeediliya "i-Timur" ayisebenzanga kakhulu, akufuneki ukutshala iintlobo ezinamandla. Ngokubanzi, iindidi ngokukhawuleza zithatha ingcambu kwaye kwiminyaka emibini zinika isivuno sokuqala. Akuqhelekanga ukuhlakulela iidimu ze-"Timur" kwizitshixo ezide, le ndlela ichaphazela umgangatho kunye nobungakanani bezityalo, kodwa ixesha lokuvuthwa landa kancane. Umhlaba "Timur" ukhetha ukukhanya, ukukhululeka. Kwakhona ikhula kakuhle emhlabathini onobunzima, kodwa ingcamango yesityalo isweleka, amajikijolo athola i-taste tart untraracteristic taste, ekwazi ukuphela kuphela xa iziqhamo zivuthwa ngokupheleleyo. Abaphuli bemivini bancoma ukunyusa iintlobo ngeentlobo ze-nitrogen, kodwa kungekhona ngokubanzi, ngoko umgangatho weedilibini awunakonakali. I-shrub yeentlobo ezihlukeneyo "iTimur" kufuneka ibe yinto eqhelekileyo, ibekwe kwimizuzu engama-30-40 kwinqaba, ekubeni isityalo sithathwa ngokugqithiseleyo kwezityalo kwaye, ngenxa yoko, ukulahlekelwa ngumgangatho.

Iintlobo zeediliya "I-Pink Timur"

Siyabulela ukuwela kwe-"Timur" echazwe ngasentla nge "Uvuyo oluhle" iidiliya "iTimur i-Pink". Ngokwemigangatho yokuvuthwa, ibuye ibhekisele ekuqaleni, isemva kwe "Timur" kunye neentsuku ezili-10 kuphela (iintsuku eziyi-120-125). Ngexesha elifanayo, iidiyiphu ze-Pink Timur zidlula i-Timur ngokwezikhulu, ubunzima beqela elilodwa linokufikelela kwi-0.8 kg, kwaye ubunzima beberry enye ngu-10 grams. Amajikijolo ayajikelezwa nge-pulp ye-medium-density and skin. Umbala awufanelanga, kodwa i-iridescent pinkish, ngamanye amaxesha unikeza i-purple hue. I-Hybrid "i-Pink Timur" ihlathi elikhulayo elinamandla, lihluthwe ngokupheleleyo, ihlumela likhula kakuhle, ngaphezu kwe-70% yazo ivelisa iziqhamo. Iindidi ezinqabileyo zingabinqabileyo, ukusuka kubazali bezingqinelana ne-mildew, i-gray gray kunye ne-oidium.