Kartof \u0259halinin qidalanmas\u0131nda m\u00fch\u00fcm rol oynayan \u00e7oxillik ot bitkisidir. Kartofun t\u0259rkibind\u0259 orta hesabla 76,3 % su, 23,7 % quru madd\u0259, o c\u00fcml\u0259d\u0259n 17,5 % ni\u015fasta, 0,5 % \u015f\u0259k\u0259r, 1-2 % z\u00fclal, 1 %-d\u0259k mineral duzlar, C, B1, B2, B6, PP, K vitaminl\u0259ri v\u0259 kapotinoidl\u0259r vard\u0131r. Qeyd ed\u0259k ki, 0-1\u00b0 C temperaturda saxland\u0131qda t\u0259n\u0259ff\u00fcs l\u0259ngidiyind\u0259n kartof yumrular\u0131nda 2-2,5 % \u015f\u0259k\u0259r toplan\u0131r, bu da ona \u015firin dad verir.<\/p>\n
Kartofun keyfiyy\u0259ti onun sortundan, yeti\u015fdirildiyi \u015f\u0259raitd\u0259n, da\u015f\u0131nma v\u0259 saxlanma \u015f\u0259raitind\u0259n as\u0131l\u0131d\u0131r. Kartof d\u00fczg\u00fcn \u015f\u0259raitd\u0259 saxlanmad\u0131qda orqanoleptik x\u00fcsusiyy\u0259tind\u0259 v\u0259 t\u0259rkibind\u0259ki qida madd\u0259l\u0259rind\u0259 ba\u015f ver\u0259n d\u0259yi\u015fiklikl\u0259rl\u0259 yana\u015f\u0131, bir \u00e7ox g\u00f6b\u0259l\u0259k x\u0259st\u0259likl\u0259ri d\u0259 yaran\u0131r.<\/p>\n
\u018fn \u00e7ox rast g\u0259lin\u0259n g\u00f6b\u0259l\u0259k x\u0259st\u0259likl\u0259rind\u0259n biri kartofun qara \u00e7\u00fcr\u00fcm\u0259sidir. X\u0259st\u0259liyin t\u00f6r\u0259dicisi olan g\u00f6b\u0259l\u0259kl\u0259rin inki\u015faf\u0131 n\u0259tic\u0259sind\u0259 m\u0259hsulun \u00fcz\u0259rind\u0259 55-160 mkm diametrli, qara r\u0259ngli, \u015far\u015f\u0259killi piknidl\u0259r v\u0259 birh\u00fcceyr\u0259li, r\u0259ngsiz konidil\u0259r formala\u015f\u0131r. Qeyd ed\u0259k ki, Phoma andigena g\u00f6b\u0259l\u0259yi kartof bitkisinin yarpaqlar\u0131nda q\u0131rm\u0131z\u0131mt\u0131l r\u0259ngli, ki\u00e7ik diametrli (2.5-10 mm) konsentrik l\u0259k\u0259l\u0259r \u0259m\u0259l\u0259 g\u0259tirir. M\u00fc\u0259yy\u0259n vaxt ke\u00e7dikd\u0259n sonra bu l\u0259k\u0259l\u0259r qaralma\u011fa ba\u015flay\u0131r.<\/p>\n
Adi d\u0259mgil d\u0259 kartofda geni\u015f yay\u0131lm\u0131\u015f x\u0259st\u0259likl\u0259rd\u0259ndir. Streptomyces scabies g\u00f6b\u0259l\u0259yi il\u0259 yoluxma n\u0259tic\u0259sind\u0259 kartof yumrusunun s\u0259thind\u0259 qeyri-d\u00fczg\u00fcn formal\u0131, diametri bir ne\u00e7\u0259 millimetrd\u0259n 1 sm v\u0259 daha art\u0131q olan, getdikc\u0259 \u00f6l\u00e7\u00fcl\u0259ri b\u00f6y\u00fcy\u0259n v\u0259 mantarla\u015fan yaralar meydana \u00e7\u0131x\u0131r. \u018fsas z\u0259r\u0259r m\u0259hsulun istehlak keyfiyy\u0259tinin a\u015fa\u011f\u0131 d\u00fc\u015fm\u0259si il\u0259 s\u0259ciyy\u0259l\u0259nir. Bel\u0259 ki, g\u00f6b\u0259l\u0259kl\u0259rin yaratd\u0131\u011f\u0131 m\u00fcxt\u0259lif yaralar, l\u0259k\u0259l\u0259r m\u0259hsulun \u0259mt\u0259\u0259lik g\u00f6r\u00fcn\u00fc\u015f\u00fcn\u00fcn itm\u0259sin\u0259, m\u0259hsuldarl\u0131\u011f\u0131n k\u0259skin azalmas\u0131na s\u0259b\u0259b olur. D\u0259mgill\u0259 yoluxmu\u015f kartof yumrular\u0131n\u0131n c\u00fcc\u0259rm\u0259 qabiliyy\u0259ti a\u015fa\u011f\u0131 oldu\u011fundan \u0259kin \u00fc\u00e7\u00fcn d\u0259 yarars\u0131z hesab edilir.<\/p>\n
Qanqren (Phoma exigua var.foveata) x\u0259st\u0259liyinin t\u00f6r\u0259dicisi is\u0259 bitkinin \u0259n \u00e7ox g\u00f6vd\u0259 v\u0259 yumrular\u0131nda inki\u015faf edir. Yoluxmu\u015f kartof yumrusunda v\u0259 g\u00f6vd\u0259d\u0259 a\u00e7\u0131q-q\u0259hv\u0259yid\u0259n t\u00fcnd-q\u0259hv\u0259yi r\u0259ng\u0259 q\u0259d\u0259r \u00e7alar\u0131 olan piknidil\u0259r \u0259m\u0259l\u0259 g\u0259lir. G\u00f6vd\u0259d\u0259 x\u0259st\u0259liyin simptomlar\u0131 bitkinin \u00e7i\u00e7\u0259kl\u0259m\u0259 fazas\u0131nda uzunsov, qeyri-m\u00fc\u0259yy\u0259n l\u0259k\u0259l\u0259rin formala\u015fmas\u0131 il\u0259 m\u00fc\u015fahid\u0259 olunur. Siray\u0259tl\u0259nmi\u015f kartof yumrular\u0131n\u0131 enin\u0259 k\u0259sdikd\u0259 t\u00fcnd ha\u015fiy\u0259li, a\u00e7\u0131q r\u0259ngli toxuma m\u00fc\u015fahid\u0259 olunur. Bu simptom g\u00f6b\u0259l\u0259yin ifraz etdiyi toksinin \u0259lam\u0259tidir.<\/p>\n
Fitoftora x\u0259st\u0259liyinin t\u00f6r\u0259dicisi Phytophthora infestans patogenidir. X\u0259st\u0259liyin inkubasiya d\u00f6vr\u00fc havan\u0131n istiliyind\u0259n as\u0131l\u0131d\u0131r. G\u00f6b\u0259l\u0259yin mitselisinin inki\u015faf\u0131 \u00fc\u00e7\u00fcn minimal temperatur 1-3\u00b0 C, maksimum temperatur is\u0259 30\u00b0 C hesab edilir. Fitoftora bitkinin h\u0259m yarpaqlar\u0131n\u0131, h\u0259m d\u0259 yumrular\u0131n\u0131 z\u0259d\u0259l\u0259yir. Sah\u0259l\u0259rd\u0259 \u0259vv\u0259lc\u0259 kartoflar\u0131n \u00fcz\u0259rind\u0259 t\u0259k-t\u0259k (seyr\u0259k), yaxud k\u00fclli miqdarda \u0259zilmi\u015f l\u0259k\u0259l\u0259r \u0259m\u0259l\u0259 g\u0259lir. L\u0259k\u0259li hiss\u0259 k\u0259sildikd\u0259 onlar\u0131n alt\u0131nda boz, yaxud qonurla\u015fm\u0131\u015f sah\u0259l\u0259r g\u00f6r\u00fcn\u00fcr. Kartof anbarda saxland\u0131\u011f\u0131 d\u00f6vrd\u0259 onun toxumas\u0131n\u0131n z\u0259d\u0259l\u0259nmi\u015f yerl\u0259ri \u00e7\u00fcr\u00fcm\u0259y\u0259 ba\u015flay\u0131r. K\u0259skin z\u0259d\u0259l\u0259nm\u0259l\u0259r zaman\u0131 kartofun s\u0259thi codla\u015f\u0131r, r\u0259ngi is\u0259 bozumtul-qonur olur. Qeyd ed\u0259k ki, bu, g\u00f6b\u0259l\u0259k pomidor v\u0259 bad\u0131mcan\u0131n da x\u0259st\u0259lik t\u00f6r\u0259dicisidir.<\/p>\n
Kartof x\u0259r\u00e7\u0259ngi (Synchytrium endobioticum) m\u0259hsuldarl\u0131\u011f\u0131n 40-60 %-d\u0259k azalmas\u0131na s\u0259b\u0259b olur. Synchytrium endobioticum g\u00f6b\u0259l\u0259yi kartof bitkisinin yumrular\u0131n\u0131, stalonlar\u0131n\u0131, b\u0259z\u0259n g\u00f6vd\u0259 v\u0259 yarpaqlar\u0131n\u0131 da yoluxdurur. G\u00f6b\u0259l\u0259k stalon v\u0259 yumrularda a\u00e7\u0131q-q\u0259hv\u0259yid\u0259n t\u00fcnd-qonur r\u0259ng\u0259 q\u0259d\u0259r m\u00fcxt\u0259lif \u00f6l\u00e7\u00fcl\u00fc \u015fi\u015fl\u0259r, f\u0131rlar \u0259m\u0259l\u0259 g\u0259tirir.<\/p>\n
S\u00fcrm\u0259 x\u0259st\u0259liyi (Thecaphora solani) il\u0259 siray\u0259tl\u0259nmi\u015f bitkinin yer\u00fcst\u00fc hiss\u0259sind\u0259 he\u00e7 bir \u0259lam\u0259t m\u00fc\u015fahid\u0259 olunmur. X\u0259st\u0259liy\u0259 yoluxmu\u015f kartof yumrular\u0131nda \u00e7oxsayl\u0131 q\u0259hv\u0259yi v\u0259 qara r\u0259ngli l\u0259k\u0259l\u0259r m\u00fc\u015fahid\u0259 edilir. L\u0259k\u0259l\u0259rin diametri 1-4 mm-\u0259 q\u0259d\u0259r olub, g\u00f6b\u0259l\u0259yin spor y\u0131\u011f\u0131m\u0131ndan ibar\u0259tdir. Yoluxmu\u015f kartof yumrular\u0131 bir m\u00fcdd\u0259t sonra q\u0259hv\u0259yi r\u0259ngli, tozab\u0259nz\u0259r, \u00e7oxsayl\u0131 spor y\u0131\u011f\u0131m\u0131ndan ibar\u0259t k\u00fctl\u0259y\u0259 \u00e7evrilir.<\/p>\n
Sadalanan x\u0259st\u0259likl\u0259rin kartofun keyfiyy\u0259tin\u0259 m\u0259nfi t\u0259sirinin qar\u015f\u0131s\u0131n\u0131 almaq \u00fc\u00e7\u00fcn m\u0259hsulun saxlanma \u015f\u0259raitin\u0259 v\u0259 temperatur rejimin\u0259 n\u0259zar\u0259t olunmal\u0131d\u0131r. Qeyd ed\u0259k ki, g\u00fcn i\u015f\u0131\u011f\u0131 v\u0259 istilik kartofun t\u0259rkibind\u0259 solanin madd\u0259sinin yaranmas\u0131na \u015f\u0259rait yarad\u0131r. Solanin art\u0131q miqdarda q\u0259bul edildikd\u0259 z\u0259h\u0259rl\u0259nm\u0259, m\u0259d\u0259 bulant\u0131s\u0131, qusma, bo\u011fazda yanma, ba\u015f a\u011fr\u0131s\u0131 v\u0259 ba\u015f d\u00f6nm\u0259si yarad\u0131r. Buna g\u00f6r\u0259 d\u0259 r\u0259ngi ya\u015f\u0131lla\u015fm\u0131\u015f v\u0259 c\u00fcc\u0259rmi\u015f kartof insan sa\u011flaml\u0131\u011f\u0131 \u00fc\u00e7\u00fcn olduqca t\u0259hl\u00fck\u0259lidir. Kartofun qaranl\u0131q yerd\u0259 saxlanmas\u0131 vacibdir. M\u0259hsulu polietilen torbalarda da saxlamaq olmaz. Kartofu hava ke\u00e7ir\u0259n kis\u0259l\u0259rd\u0259, s\u0259b\u0259tl\u0259rd\u0259 v\u0259 ya qutularda saxlamaq laz\u0131md\u0131r. Karton qutularda saxland\u0131\u011f\u0131 t\u0259qdird\u0259 qutunun divarlar\u0131nda hava d\u0259likl\u0259ri a\u00e7\u0131lmal\u0131d\u0131r. Bundan ba\u015fqa, kartofu r\u00fctub\u0259tli \u015f\u0259raitd\u0259, h\u0259m\u00e7inin so\u011fan v\u0259 ya sar\u0131msaqla eyni v\u0259 ya yax\u0131n qutularda saxlamaq t\u00f6vsiy\u0259 olunmur. \u018fks halda kartof q\u0131sa m\u00fcdd\u0259td\u0259 c\u00fcc\u0259rm\u0259y\u0259 ba\u015flayacaqd\u0131r. M\u0259hsulu m\u00fcmk\u00fcn q\u0259d\u0259r s\u0259rin v\u0259 quru \u015f\u0259raitd\u0259 saxlamaq laz\u0131md\u0131r. Qeyd ed\u0259k ki, kartof saxlanan yerd\u0259 r\u00fctub\u0259t 85-90 % olmal\u0131d\u0131r. G\u00fcn\u0259\u015f i\u015f\u0131\u011f\u0131 alt\u0131nda kartofun saxlanmas\u0131 \u00fc\u00e7\u00fcn 21-22\u00b0 C temperatur v\u0259 35 % – 43 % r\u00fctub\u0259t t\u0259l\u0259b olunur. Qaranl\u0131q v\u0259 havaland\u0131r\u0131lmayan otaq \u015f\u0259raitind\u0259 kartofun saxlanmas\u0131 \u00fc\u00e7\u00fcn 20-21\u00b0 C temperatur v\u0259 55 % – 83 % r\u00fctub\u0259t t\u0259min edilm\u0259lidir. Qaranl\u0131q soyuducuda m\u0259hsulun saxlanmas\u0131 zaman\u0131 temperatur 4-6\u00b0 C, r\u00fctub\u0259t 22 % – 39 %, i\u015f\u0131q alt\u0131nda is\u0259 22-23\u00b0 C v\u0259 33 % – 47 % r\u00fctub\u0259t olmal\u0131d\u0131r.<\/p>\n
M\u0259hsulun xarab olmas\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131 almaq \u00fc\u00e7\u00fcn vaxta\u015f\u0131r\u0131 z\u0259d\u0259li kartoflar\u0131 se\u00e7ib k\u0259narla\u015fd\u0131rmaq laz\u0131md\u0131r. \u00c7\u00fcnki bir kartofda yaranan z\u0259d\u0259 dig\u0259rl\u0259rinin d\u0259 \u00e7\u00fcr\u00fcm\u0259sin\u0259 s\u0259b\u0259b olacaqd\u0131r.(milli.az)<\/p>\n","protected":false},"excerpt":{"rendered":"
Kartof \u0259halinin qidalanmas\u0131nda m\u00fch\u00fcm rol oynayan \u00e7oxillik ot bitkisidir. Kartofun t\u0259rkibind\u0259 orta hesabla 76,3 % su, 23,7 % quru madd\u0259, o c\u00fcml\u0259d\u0259n 17,5 % ni\u015fasta, 0,5 % \u015f\u0259k\u0259r, 1-2 % z\u00fclal, 1 %-d\u0259k mineral duzlar, C, B1, B2, B6, PP, K vitaminl\u0259ri v\u0259 kapotinoidl\u0259r vard\u0131r. Qeyd ed\u0259k ki, 0-1\u00b0 C temperaturda saxland\u0131qda t\u0259n\u0259ff\u00fcs l\u0259ngidiyind\u0259n kartof yumrular\u0131nda 2-2,5 % \u015f\u0259k\u0259r toplan\u0131r, bu da ona \u015firin dad verir. Kartofun keyfiyy\u0259ti onun sortundan, yeti\u015fdirildiyi \u015f\u0259raitd\u0259n, da\u015f\u0131nma v\u0259 saxlanma \u015f\u0259raitind\u0259n as\u0131l\u0131d\u0131r. Kartof d\u00fczg\u00fcn \u015f\u0259raitd\u0259 saxlanmad\u0131qda orqanoleptik x\u00fcsusiyy\u0259tind\u0259 v\u0259 t\u0259rkibind\u0259ki qida madd\u0259l\u0259rind\u0259 ba\u015f ver\u0259n d\u0259yi\u015fiklikl\u0259rl\u0259…<\/p>\n","protected":false},"author":2,"featured_media":308547,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[26],"tags":[],"aioseo_notices":[],"gutentor_comment":0,"rttpg_featured_image_url":{"full":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false],"landscape":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false],"portraits":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false],"thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1-150x150.jpg",150,150,true],"medium":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1-300x225.jpg",300,225,true],"large":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",640,480,false],"1536x1536":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false],"2048x2048":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false],"post-thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1-240x172.jpg",240,172,true],"advps-thumb-one":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/03\/926556-1.jpg",649,487,false]},"rttpg_author":{"display_name":"V\u00fcsal Rafiqo\u011flu","author_link":"https:\/\/arantv.az\/?author=2"},"rttpg_comment":0,"rttpg_category":"Sosial<\/a>","rttpg_excerpt":"Kartof \u0259halinin qidalanmas\u0131nda m\u00fch\u00fcm rol oynayan \u00e7oxillik ot bitkisidir. Kartofun t\u0259rkibind\u0259 orta hesabla 76,3 % su, 23,7 % quru madd\u0259, o c\u00fcml\u0259d\u0259n 17,5 % ni\u015fasta, 0,5 % \u015f\u0259k\u0259r, 1-2 % z\u00fclal, 1 %-d\u0259k mineral duzlar, C, B1, B2, B6, PP, K vitaminl\u0259ri v\u0259 kapotinoidl\u0259r vard\u0131r. Qeyd ed\u0259k ki, 0-1\u00b0 C temperaturda saxland\u0131qda t\u0259n\u0259ff\u00fcs l\u0259ngidiyind\u0259n kartof…","_links":{"self":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts\/308545"}],"collection":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308545"}],"version-history":[{"count":0,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts\/308545\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/media\/308547"}],"wp:attachment":[{"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308545"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}