Mia Lane
Zifanele zibe ziqinile kwaye ziqhekeze, ngoko iikomkomko ziyi-treatment yangempela. Kodwa kufuneka ugcine njani ukhukhamba ukuze imifuno enamanzi atyebileyo ihlale intle kwaye ihlaziye? Isebenza kakuhle ngala macebiso.
Ukugcina ukhukhamba: ungagcina ixesha elingakanani ukhukhamba?
I-cucumber inamanzi angaphezu kwama-90 ekhulwini kwaye ithambile. Nangona kunjalo, ukuba ithengwe ngokutsha kwaye igcinwe ngokufanelekileyo, inokuhlala ukuya kwiiveki ezintathu. Ukuba igcinwe ngokungalunganga, imifuno iya kuba yi-mushy kwaye ingabi nancasa emva kweentsuku nje ezimbalwa. Ngoko ke, kufuneka uqwalasele amanqaku ambalwa ukuba ufuna ukugcina ukhukhamba.
Ukugcina iikomkomere: Uyibona njani ikhukhamba entsha?
Ikhukhamba entsha ibonakala icwebile kwaye iyakhazimla. Ukuba incinci eshwabeneyo eziphelweni okanye endaweni yerabha iyonke, kungcono ukuba ungagcini izandla zakho kuyo. Umbala ongacacanga ukwabonisa ukuba i-specimen ikwishelufu ixesha elide.
Emva kokuthenga, kubalulekile ukususa i-foil kwikhukhamba. Ukufuma kunokubumba ngaphantsi, nto leyo enokubangela ukuba ikhukhamba ibe ngunda ngokukhawuleza. Kwenza ingqiqo ye-ikholoji ukuthenga i-cucumber engapakishwanga kwangoko, ukuba kunokwenzeka ukusuka kummandla.
Ngaphambi kokugcinwa, ikhukhamba akufanele ihlanjwe, njengoko umphezulu unokuxakeka. Ngoko ke kungcono ukuyihlamba imifuno ngocoselelo ngaphambi kokuba uyitye.
Gcina ukhukhamba ngokufanelekileyo - ngokukhethekileyo kwindawo engaphantsi
Ukuba uthenge ikhukhamba entsha kwaye awufuni ukuyidla ngokukhawuleza, umbuzo uvela malunga nokuba kufuneka ugcinwe phi. Iikhukhamba zivela eIndiya kwaye aziyithandi ukubanda kakhulu. Kodwa akufanele kube shushu kakhulu, ukwenzela ukuba bangavuthwa ngokukhawuleza: Iikomkomere zigcina kuphela usuku okanye ezimbini kwiqondo lokushisa. Ngokufanelekileyo, imifuno kufuneka igcinwe phakathi kwe-10 kunye ne-15 degrees Celsius.
Indawo yokugcina echanekileyo ipholile kwaye imnyama, eyona nto ingcono yindawo engaphantsi okanye i-pantry. Apha imifuno ingagcina iiveki ezimbini ukuya kwezintathu. Kwi-pinch, ikona emnyama ye-pantry nayo ilungile, kodwa ke ikhukhamba ayiyi kuhlala isitsha ixesha elide.
Gcina ukhukhamba efrijini?
Ifriji ayiyona indawo efanelekileyo yesityalo: ukuba iqondo lokushisa liphantsi kakhulu, ukhukhamba olubucayi ngokukhawuleza luthambile kwaye lunama-mushy. Ukuba awunayo enye inketho, indawo yemifuno yefriji yisisombululo esiphuthumayo. Iziko lomthengi licebisa ukusongela i-cucumber kwitawuli yeti emanzi kwaye uyigcine kwiglasi okanye kwisitya seplastiki.
Iifriji zanamhlanje zihlala zinento ebizwa ngokuba "indawo ephantsi", efudumele kwaye ifaneleka ngakumbi kumakhukhamba. Ngendlela, iikomkom ezikhenkcezayo nazo aziyiyo ingcamango efanelekileyo ngenxa yobuninzi bamanzi abo.
Gcina iikomkomere zintsha: Gcina kude neziqhamo kunye nemifuno
Kwisaladi, enye imifuno iyona nto ifanelekileyo yokuncedisa ikhukhamba. Nangona kunjalo, oku akusebenzi kwindawo yokugcina: Ukuba ikufuphi neziqhamo kunye nemifuno ekhupha i-ethylene yegesi engenavumba, iya kuvuthwa ngokukhawuleza. Ngoko ke, iikomkomere kufuneka zigcinwe ngokwahlukileyo kukutya okuqukethe i-ethylene.
I-Ethylene i-hormone yezityalo efunekayo ekukhuleni nasekuvuthweni kweenkqubo. Irhasi enevumba elimnandi iqulethwe kwiiavokhado, iiapile neetumato, umzekelo.
Uzigcina njani iikhukhamba ezisikiweyo?
Ukuba awuyisebenzisi yonke imifuno, intsalela ingagcinwa ixesha elifutshane. Ikhukhamba esikiweyo kufuneka ifakwe kwisitya esivaliweyo kwifriji kwaye isetyenziswe kwiintsuku ezimbini kwangoku. Sika indawo yokusika eyomileyo ngaphambili.
Ukugcina ukhukhamba: amanqaku abalulekileyo
Ukunikela ingqalelo kwezi zinto kuya kugcina ikhukhamba entsha kwaye icolile:
- Musa ukugcina kwiqondo lokushisa.
- Gcina kwindawo epholileyo, emnyama, ngokukhethekileyo kwi-cellar okanye kwi-pantry.
- Ukuba ifriji, ngoko ke compartment yemifuno.
- Gcina kude nabamelwane abakhupha i-ethylene.
- Ngoko ukugcina ukhukhamba akunzima kangako.
