{"id":399,"date":"2025-01-21T22:00:19","date_gmt":"2025-01-21T19:00:19","guid":{"rendered":"https:\/\/destechsunucu.com\/kantechtarim\/?p=399"},"modified":"2025-01-22T22:40:37","modified_gmt":"2025-01-22T19:40:37","slug":"crazy-d-ping","status":"publish","type":"post","link":"https:\/\/destechsunucu.com\/kantechtarim\/crazy-d-ping\/","title":{"rendered":"Crazy D Ping"},"content":{"rendered":"\t\t
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Crazy D Ping<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Bitkisel Men\u015feli S\u0131v\u0131 Organik G\u00fcbre<\/h5>
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Tamam\u0131 Suda \u00c7\u00f6z\u00fcn\u00fcr<\/h5>\t\t\t\t
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Garanti Edilen \u0130\u00e7erik<\/span><\/p>\n<\/div>\n<\/div>\n

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Toplam Organik Madde %45\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Organik Karbon %17\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Toplam Azot (N) %3\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Suda \u00c7\u00f6z\u00fcn\u00fcr Potasyum Oksit (K2O) %5\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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pH Aral\u0131\u011f\u0131 4.1-6.1\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Tamamen bitkisel kaynakl\u0131 ve organik bir \u00fcr\u00fcnd\u00fcr. \u0130\u00e7eri\u011finde aminoasit bulunmaktad\u0131r ve bu aminoasitlerin toplam y\u00fczdesi olduk\u00e7a y\u00fcksektir. \u0130\u00e7erisindeki azot organik formunda oldu\u011fundan, bitkinin kimyasal azot kullan\u0131m\u0131nda oldu\u011fu gibi a\u015f\u0131r\u0131 boylanmas\u0131n\u0131 engeller, bitkiyi \u015f\u0131martmaz ve bitki bo\u011fum aralar\u0131n\u0131n k\u0131salmas\u0131n\u0131 sa\u011flar.\u00a0<\/p>

Bitki topraktan ve di\u011fer g\u00fcbrelerden ald\u0131\u011f\u0131 besin maddelerini, protein sentezlemekte de\u011fil geli\u015fimi i\u00e7in kullanmaktad\u0131r. Kullan\u0131m\u0131 bitkinin fotosentez miktar\u0131n\u0131 artt\u0131rmaktad\u0131r. \u0130\u00e7eri\u011finde bulunan L-glutamin; klorofil miktar\u0131n\u0131 artt\u0131rmakta, b\u00f6ylece bitki artan klorofil miktar\u0131 ile daha fazla besin maddesi olu\u015fturmaktad\u0131r. Ayr\u0131ca, L-Asportic, h\u00fccrede enerji \u00fcretimini sa\u011flamakta ve bitki daha h\u0131zl\u0131 b\u00fcy\u00fcyebilmektedir. \u0130\u00e7eri\u011findeki L-Threonihe; ba\u011f\u0131\u015f\u0131kl\u0131k sistemini g\u00fc\u00e7lendirdi\u011fi i\u00e7in bitkinin zararl\u0131lara ve di\u011fer olumsuz ko\u015fullara kar\u015f\u0131 direncini art\u0131rmaktad\u0131r. L-Glysine; bitkiye verilen fakat bitkinin yararlanamayaca\u011f\u0131 besin maddelerinin \u015felat forma d\u00f6n\u00fc\u015fmesini sa\u011flamakta \u00fcr\u00fcn\u00fcn al\u0131nabilirli\u011fini art\u0131rmaktad\u0131r. L-methionine; bitkide etilen hormonunun artmas\u0131na neden olmakta etilen sayesinde de meyve daha erken olgunla\u015fmakta ve k\u00f6k b\u00fcy\u00fcmesi artmaktad\u0131r. L-Lysine; bitkideki tozlanmay\u0131 kolayla\u015ft\u0131rmakta, meyve tutum oranlar\u0131n\u0131 artt\u0131rmaktad\u0131r. L-Arginine; \u00e7i\u00e7ek olu\u015fmas\u0131n\u0131 dolay\u0131s\u0131 ile verimi artt\u0131rmaktad\u0131r. L-Histidine; olgunla\u015fmay\u0131 d\u00fczenlemekte \u00fcr\u00fcn\u00fcn albenisini artt\u0131rmaktad\u0131r.<\/p>

Organik madde y\u00f6n\u00fcnden zengin, y\u00fcksek oranlarda serbest aminoasitler ile zenginle\u015ftirilmi\u015f optimum pH aral\u0131\u011f\u0131 ile al\u0131nabilirli\u011fi son derece y\u00fcksek olan bir s\u0131v\u0131 \u00fcr\u00fcnd\u00fcr. \u00d6zellikle so\u011fuk d\u00f6nemlerde yap\u0131lan \u00f6rt\u00fc alt\u0131 \u00fcretimde kullan\u0131m\u0131 son derece uygun, ihtiva etti\u011fi serbest aminoasitler ile de protein sentezini maksimuma ula\u015ft\u0131rabilen, stabil k\u00f6k geli\u015fimini te\u015fvik eden bir \u00fcr\u00fcnd\u00fcr.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Kullan\u0131m Dozajlar\u0131 Ve Zaman\u0131\u200b\u200b<\/h5>\t\t\t\t
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Ambalaj \u015eekli: 5 Kg. 25 Kg.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n \u00dcr\u00fcn \u00c7e\u015fidi <\/td>\n \n Uygulama D\u00f6nemleri <\/td>\n \n Yapraktan Uyg.\nda\/ 100 lt su\/gr <\/td>\n \n Topraktan Uyg.\ndekara\/kg <\/td>\n <\/tr>\n
\n Domates, biber, patl\u0131can <\/td>\n \n Fidelikte 2 uygulama,\nGeli\u015fme d\u00f6nemi boyunca <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Kavun, karpuz, salatal\u0131k v.b.\n(kabakgiller) <\/td>\n \n Erken geli\u015fme d\u00f6neminde\n\u0130lk sulamadan \u00f6nce\nKol at\u0131m\u0131 ba\u015flang\u0131c\u0131nda\nMeyve d\u00f6neminde <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Kiraz, \u015feftali, elma, armut, kay\u0131s\u0131,\nerik, nektarin v.b. Yapra\u011f\u0131n\u0131\nd\u00f6ken a\u011fa\u00e7larda <\/td>\n \n Budamadan hemen sonra\nG\u00f6zler uyan\u0131rken\n\u00c7i\u00e7ekten sonra\nveya meyve olu\u015fumunda\nMeyve olgunla\u015fma d\u00f6neminde\nMeyve toplad\u0131ktan sonra <\/td>\n \n 200-250 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Ba\u011f <\/td>\n \n Budamadan hemen sonra\nG\u00f6zler uyan\u0131rken, \u00c7i\u00e7ekten \u00f6nce\nKoruk d\u00f6neminde, Hasattan sonra <\/td>\n \n 150-200 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Zeytin <\/td>\n \n Budama ya da Sonras\u0131\n\u00c7i\u00e7ekten \u00f6nce, Yaz s\u00fcrg\u00fcn\u00fcnde <\/td>\n \n 200-250 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Pamuk <\/td>\n \n 8-10 yaprakl\u0131 iken (Sadece bitki s\u0131ralar\u0131na)\nTaraklanma \u00f6nce ve \u00e7i\u00e7eklenme d\u00f6nemi\n\u0130lk koza d\u00f6nemi <\/td>\n \n 125-175 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Turun\u00e7giller <\/td>\n \n \u00c7i\u00e7ek \u00f6ncesi, \u00c7i\u00e7ek sonras\u0131,\nHaziran d\u00f6k\u00fcm \u00f6ncesi,\nHasattan hemen sonra <\/td>\n \n 200-250 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Patates (Topraktan uygulamada\nilk suda 5 dekara 1 lt sulama ile\nverilir.) <\/td>\n \n \u0130lk \u00e7\u0131k\u0131\u015f d\u00f6nemi, ilk sudan \u00f6nce,\n\u00c7i\u00e7eklenme ba\u015f\u0131nda\n\u00c7i\u00e7eklenme sonras\u0131 <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Lahana, karnabahar, brokoli,\nbr\u00fcksel lahana, k\u0131\u015fl\u0131k \u00fcr\u00fcnler ve\nMarul <\/td>\n \n Erken geli\u015fme d\u00f6neminde 15-20 g\u00fcn sonra\n(2-3 uygulama yap\u0131l\u0131r.) <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n \u00c7ilek <\/td>\n \n K\u0131\u015f d\u00f6nemi sonunda\n\u00c7i\u00e7eklenme \u00f6ncesi ve sonras\u0131\nHasat s\u00fcresince 15 g\u00fcn ara ile <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n S\u00fcs Bitkileri <\/td>\n \n G\u00fclde uyanma d\u00f6nemi ba\u015f\u0131nda\nTomurcuk f\u0131\u015fk\u0131rmas\u0131\nGeli\u015fme d\u00f6nemi boyunca 20 g\u00fcn ara ile <\/td>\n \n 100-150 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n
\n Fidanc\u0131l\u0131kta <\/td>\n \n Geli\u015fme d\u00f6nemlerinde 2 uygulama <\/td>\n \n 150-200 <\/td>\n \n 1 kg\/da <\/td>\n <\/tr>\n <\/table>\n<\/div>