Выращивание лука репчатого

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Выращивание лука репчатого
В сочных луковицах полезного огородного растения содержится много легко усваиваемых человеческим организмом растительных белков, около 10% сахаристых веществ, разнообразные витамины и азотистые соединения. Именно поэтому лук остается популярной овощной культурой в течение нескольких тысячелетий, даже наши предки знали о том, что употребление в пищу свежих луковиц очень полезно для здоровья. В соке зеленого и репчатого лука были обнаружены природные антисептики — фитонциды, способствующие избавлению от различных патогенных микроорганизмов. Свежие чешуйки используются для наружного применения при лечении затянувшихся гнойных процессов в толще кожи, отжатый сок применяется в терапии бронхита, бронхиальной астмы, атеросклероза, туберкулеза, желудочно-кишечных расстройств, глистных инвазий. Высушенный лук сохраняет почти все свои ценные свойства.

Лук репчатый представляет собой двулетник, относящийся к семейству луковых. В течение первого года жизни растение образует стеблевое утолщение, называемое луковицей, на второй год зацветает и дает многочисленные мелкие семена. В толще луковицы находятся зачатки почек — генеративных и вегетативных, а также запасы необходимых для молодых растений питательных веществ. У салатных сортов почек довольно мало, у острых и полуострых — значительно больше. Корневая система данной культуры маловетвистая, вертикальная, проникающая в почву на глубину до 75—80 см.

Листья лука закрепляются на стебле с помощью листовых трубчатых образований — влагалищ, которые постепенно переходят в основное тело луковицы. Трубочки листьев снаружи покрыты налетом воскоподобного вещества, которое препятствует быстрому испарению влаги из клеток и сохраняет упругость тканей. Цветонос также трубчатый, слегка утолщенный ближе к середине, его высота достигает 1,2 м. Небольшие ароматные цветки образуют соцветие в виде почти правильного шара.

Большинство сортов репчатого лука обладает устойчивостью к понижению температуры воздуха, прорастание семян возможно уже при 3° С выше нуля. Тем не менее для полноценного развития и роста данного овоща необходимы тепло и достаточная увлажненность грунта.

Кроме того, лук чувствителен к недостатку солнечного света, для его высадки целесообразно отводить открытые места садово-огородного участка.

В зависимости от особенностей строения луковицы, а также вкусовых качеств репчатый лук может быть салатным, острым или полуострым.

Острые сорта используются преимущественно для приготовления пряных закусок, приправ, консервирования овощей и зелени.

В средней полосе России самыми популярными сортами являются Арзамасский местный, Бессоновский местный, Одиновец, Ростовский репчатый местный, Стригуновский местный, Тимирязевский.

Арзамасский местный — очень острый среднеспелый сорт репчатого лука. Период вегетации составляет около 3 месяцев. Форма луковиц округлая или слегка удлиненная, чешуи сочные, плотные. Масса спелой луковицы может достигать 70 г. Обладает хорошей лежкостью.

Бессоновский местный — острая раннеспелая разновидность. Луковицы белые, некрупные, слегка сплющенные, чешуи желтоватые, плотные. В одном «гнезде» обычно располагается 4 луковицы, каждая из которых весит не более 40 г. Лук не обладает устойчивостью к инфекционным заболеваниям. Предназначен для долгого хранения.

Одиновец — острый сорт, неприхотливый к условиям произрастания. Период вегетации составляет около 3,5 месяца. Луковицы слегка уплощенные, с золотисто-белой оболочкой и очень сочными белыми чешуями.

Ростовский репчатый местный — острая скороспелая разновидность репчатого лука. Луковицы почти шарообразные, желтоватые, могут долго храниться.

Стригуновский местный — скороспелый, очень острый сорт. Луковицы слегка удлиненные в направлении сверху вниз, чешуи сочные. В одном «гнезде» обычно развивается от 2 до 3 луковиц массой около 75 г каждая. Данная разновидность лука неустойчива к распространенным инфекционным и грибковым заболеваниям, но может долго храниться, не утрачивая ценных вкусовых качеств.

Тимирязевский — острая скороспелая разновидность репчатого лука с периодом вегетации от 2,5 до 3 месяцев. Луковицы крупные, почти сферической формы, с плотными сочными чешуями. Чаще всего выращивается для последующего долгого хранения.

Полуострые сорта лука, в отличие от острых, используются не только для маринования овощных культур и приготовления острых соусов, но и для салатов, свежих пикантных закусок. Наибольшей популярностью в средней полосе России пользуются сорта Каба, Каратальский, Краснодарский Г—35.

Каба — позднеспелый сорт, не очень острый, с характерной желтой окраской луковиц. Период вегетации составляет около 4 месяцев. Луковицы слегка уплощенные, плотные, массивные. Растения легко поддаются инфицированию ложной мучнистой росой и поражению луковой мухой. Для зимнего хранения данный сорт непригоден.

Каратальский — распространенный полуострый сорт. Луковицы округлые или почти плоские, с плотными сочными чешуями, массой около 100 г. Взрослые растения нередко заболевают шейковой гнилью или ложной мучнистой росой. Спелый лук может храниться в течение 3—4 месяцев в хорошо проветриваемых прохладных помещениях.

Краснодарский Г—35 — среднеспелая полуострая разновидность репчатого лука. Период вегетации составляет от 3 до 4 месяцев. Верхние чешуйки луковицы белые, форма округлая или овальная, масса достигает 110 г. Внутренние сочные чешуи желтоватые или розоватые. Для хранения не используется.

Слабоострые сорта именуются также салатными. В соке такого лука почти отсутствует природная едкая горечь, поэтому растения можно использовать в свежем виде для приготовления закусок, салатов, летних бутербродов и канапе. Самыми популярными разновидностями из данной группы являются Даниловский 301 и Оранжевый.

Даниловский 301 — среднеспелый, практически не острый сорт. Луковицы округлые, слегка уплощенные. Шелуха сочного фиолетового оттенка. Данная разновидность репчатого лука не обладает устойчивостью к пероноспорозу. Для длительного хранения не используется.

Оранжевый — сладкий салатный сорт. Луковицы округлые, очень плотные, массой до 110 г. Шелуха оранжеватого или ярко-желтого оттенка. Спелый лук хорошо хранится на холоде.

Для культивирования всех перечисленных сортов лука подойдет почва с легкой механической структурой и высоким содержанием гуминовых соединений. В качестве растений-предшественников целесообразно использовать картофель и раннеспелые огурцы. На тяжелых почвах овощ плохо растет.

В качестве подкормки осенью в будущие гряды вносят перепревший навоз или компост, а также верховой торф. Можно также добавить в землю комплексные минеральные удобрения, соблюдая пропорции, указанные на упаковке. Равномерно распределив питательные смеси по участку, субстрат следует еще раз перекопать и разбороновать. После посадки лука органические соединения не вносят, иначе урожайность овощной культуры существенно снизится — луковицы получатся мелкими за счет увеличения массы зеленого пера.

Обычно для посадки в открытый грунт выбирают так называемый лук-севок с диаметром луковиц около 2 см. Посадочный материал более внушительных размеров будет выпускать много зеленых стрелок. Перед высадкой в гряды сеянцы необходимо прогревать при температуре около 35° С в течение 1—2 недель. За несколько суток до посадки луковицы следует прорастить, поместив под слой чистой мешковины и периодически поливая подогретой водой. Для высадки растений подготавливают неглубокие бороздки, расстояние между которыми должно составлять не менее 20 см. Если лук выращивают из семян, посев производят в конце августа — начале сентября, луковички погружают в почву в апреле-мае. Скороспелые сорта дают первый обильный урожай к концу июня.

Чтобы лук хорошо рос и развивался, через 2 недели после посадки в субстрат вносят минеральную подкормку, одновременно выполняя прореживание слишком загущенных всходов. Удобрения не должны содержать нитратов, поскольку соединения азота могут накапливаться в сочных чешуях луковиц. Полив должен быть частым, не реже 1 раза в неделю, но не слишком обильным.

Сбор урожая начинают после поникания листьев. Созревшие луковицы аккуратно извлекают из предварительно разрыхленного грунта и, не срезая подсыхающей ботвы, выкладывают на гряды для просушки. Когда листья заметно подсохнут, а шейка истончится, лук можно убирать на хранение, срезав ботву и корни. Овощ лучше всего сохраняется в сетках или косах, если помещение хорошо вентилируется.

Источник: supersadovod.ru

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