T\u00fcrkiye’nin \u00f6nde gelen meyve \u00fcretim merkezlerinden biri olan Bursa’da, hasat \u00f6ncesi bah\u00e7elerde yo\u011fun bir \u00e7al\u0131\u015fma ger\u00e7ekle\u015ftiriliyor. \u0130neg\u00f6l, \u0130znik, G\u00fcrsu ve Kestel il\u00e7elerindeki meyve bah\u00e7elerinde g\u00f6rev yapan i\u015f\u00e7iler, “tekleme” i\u015flemi ile a\u011fa\u00e7lardaki fazla meyveleri ay\u0131kl\u0131yor. Bu y\u00f6ntem, a\u011fa\u00e7lar\u0131n y\u00fck\u00fcn\u00fc azalt\u0131rken, kalan meyvelerin daha kaliteli b\u00fcy\u00fcmesini sa\u011fl\u0131yor.<\/p>\n
Bursa’da meyve sezonunun verimli ge\u00e7mesi ve iklim ko\u015fullar\u0131n\u0131n uygunlu\u011fu, a\u011fa\u00e7larda y\u00fcksek miktarda meyve olu\u015fumuna neden oldu. Ancak a\u015f\u0131r\u0131 meyve yo\u011funlu\u011fu, \u00fcr\u00fcnlerin geli\u015fimini olumsuz etkileyebilece\u011fi i\u00e7in \u00fcreticiler, tekleme i\u015f\u00e7ilerine y\u00f6neliyor. \u0130\u015f\u00e7iler, sabah erken saatlerden itibaren bah\u00e7elere girerek nektarin ve armut gibi meyve t\u00fcrlerindeki fazla \u00fcr\u00fcnleri topluyor.<\/p>\n
Tekleme s\u0131ras\u0131nda, a\u011fa\u00e7lardaki k\u00fc\u00e7\u00fck ve fazla say\u0131da meyve dallardan uzakla\u015ft\u0131r\u0131l\u0131yor. Bu i\u015flem, geride kalan meyvelerin daha fazla besin alarak irile\u015fmesini ve pazar de\u011ferinin artmas\u0131n\u0131 hedefliyor. Baz\u0131 bah\u00e7elerde yere b\u0131rak\u0131lan meyveler dikkat \u00e7ekerken, i\u015f\u00e7iler her a\u011fa\u00e7 \u00fczerinde titizlikle \u00e7al\u0131\u015f\u0131yor.<\/p>\n
G\u00fcrsu il\u00e7esindeki meyve bah\u00e7elerinde \u00e7al\u0131\u015fan Nurbay Kaya, tekleme i\u015fleminin \u00fcretim a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem ta\u015f\u0131d\u0131\u011f\u0131n\u0131 belirtiyor. Kaya, fazla meyve tutumunun bereket g\u00f6stergesi oldu\u011funu ancak a\u011fac\u0131n ta\u015f\u0131yabilece\u011finden fazla \u00fcr\u00fcn\u00fcn kaliteyi d\u00fc\u015f\u00fcrd\u00fc\u011f\u00fcn\u00fc ifade ediyor. \u00c7al\u0131\u015fma d\u00fczenlerini a\u00e7\u0131klayan Kaya, sabah 06.30’da i\u015fe ba\u015flad\u0131klar\u0131n\u0131 ve ak\u015fam 16.30’a kadar \u00e7al\u0131\u015ft\u0131klar\u0131n\u0131 aktar\u0131yor.<\/p>\n
Tekleme i\u015fleminin yap\u0131lmamas\u0131 durumunda meyvelerin k\u00fc\u00e7\u00fck kalaca\u011f\u0131n\u0131 ve pazar de\u011ferinin d\u00fc\u015fece\u011fini ifade eden Kaya, a\u011fa\u00e7lar\u0131n dengeli \u00fcr\u00fcn ta\u015f\u0131mas\u0131n\u0131n hem \u00fcretici hem de t\u00fcketici a\u00e7\u0131s\u0131ndan \u00f6nemli oldu\u011funu vurguluyor. Kaya, “A\u011fa\u00e7ta \u00e7ok fazla meyve kal\u0131rsa \u00fcr\u00fcnler yeterince b\u00fcy\u00fcyemez, kalite d\u00fc\u015fer. Tekleme sayesinde kalan meyveler g\u00fc\u00e7lenir ve daha iyi bir hasat elde edilir,” diyor.<\/p>\n
Bursa’daki meyve bah\u00e7elerinde y\u00fcr\u00fct\u00fclen tekleme \u00e7al\u0131\u015fmalar\u0131, \u00fcreticiler i\u00e7in ek maliyet olu\u015fturmas\u0131na ra\u011fmen uzun vadede daha kaliteli ve de\u011ferli \u00fcr\u00fcnler elde edilmesini sa\u011fl\u0131yor. \u0130\u015f\u00e7iler i\u00e7in de bu d\u00f6nem \u00f6nemli bir gelir kayna\u011f\u0131 olu\u015fturuyor ve meyve bah\u00e7elerinde yo\u011fun bir \u00e7al\u0131\u015fma temposunu beraberinde getiriyor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bursa’da meyve bah\u00e7elerinde, hasat \u00f6ncesi yo\u011fun bir faaliyet s\u00fcrd\u00fcr\u00fcl\u00fcyor. \u0130\u015f\u00e7iler, a\u011fa\u00e7lardaki fazla meyveleri ay\u0131klayarak hem \u00fcr\u00fcn kalitesini art\u0131r\u0131yor hem de a\u011fa\u00e7lar\u0131 rahatlat\u0131yor.<\/p>\n","protected":false},"author":1,"featured_media":2725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"manset":[],"class_list":["post-2724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-finans"],"_links":{"self":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/2724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/comments?post=2724"}],"version-history":[{"count":0,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/2724\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media\/2725"}],"wp:attachment":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media?parent=2724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/categories?post=2724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/tags?post=2724"},{"taxonomy":"manset","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/manset?post=2724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}