Akufanele uthenge imikhiqizo eminingi kunalokho okudingekayo ukuze ungadingi ukuyilahla, amanothi ochwepheshe.
U-Yulia Lemesheva, umphathi omkhulu wokuqondisa okusebenzayo kwenkonzo yokulethwa kwezitolo ezinkulu, utshele uNdunankulu ngamaphutha amakhulu okugcina imifino nezithelo ehlobo.
Ngokusho kwakhe, amajikijolo agcinwa ngokugcwele ngemva kwezinsuku ezintathu kuphela ukukha, bese kukhishwa ijusi. Ukuze kwandiswe isikhathi, kufanele zigcinwe ezitsheni eziningi esiqandisini futhi zingathintwa ngaphandle uma kunesidingo. Ngaphambi kokugcina izithelo namajikijolo, kungcono ukungawagezi - amanzi asheshisa ukuwohloka kwawo. Imifino kufanele igcinwe ngokuhlukana nezithelo namajikijolo. Ezinye izithelo zikhulula i-ethylene, ezivumela ukuthi zivuthwe ngemuva kokuvuna, futhi kuthinta kabi imifino elele eduze.
I-Zucchini, ithanga kanye ne-zucchini zigcinwa kahle endaweni epholile. Ukholifulawa - hlakaza ube yi-inflorescences, ufake embizeni bese ufafaza usawoti oqinile - ngale ndlela ugcinwa isonto lonke. Izigaxa zamazambane zigcinwa kahle ekhabetheni lemifino kude no-anyanisi nesweli ukuze zingaqhumi. Kubalulekile ukuthi ungathengi ukudla okuningi kunalokho okudingekayo ukuze ungakulahleki, kuphetha uLemesheva.