{"id":1619,"date":"2022-12-30T13:01:23","date_gmt":"2022-12-30T11:01:23","guid":{"rendered":"http:\/\/sntcg.com\/savjetuje\/?p=1619"},"modified":"2022-12-30T14:00:28","modified_gmt":"2022-12-30T12:00:28","slug":"cuvanje-krompira-na-kvalitetan-nacin","status":"publish","type":"post","link":"https:\/\/seljak.me\/savjetuje\/cuvanje-krompira-na-kvalitetan-nacin\/","title":{"rendered":"\u010cuvanje krompira na kvalitetan na\u010din"},"content":{"rendered":"\r\n<p style=\"text-align: justify;\">Kako bismo uspje\u0161no sa\u010duvali krompir tokom zimskog perioda, neophodno je obezbijediti pravovremeno i pravilno va\u0111enje krompira. <strong>O\u0161te\u0107ene krtole mogu biti mjesta za razvoj raznih oboljenja, \u010dime \u0107e se pogor\u0161ati mogu\u0107nost dobrog \u010duvanja krompira<\/strong>. Krompir treba vaditi kada krtole zavr\u0161e svoj fiziolo\u0161ki razvoj, uz odumiranje nadzemnog dijela biljke. Tada slabi veza izme\u0111u stolona i krtola, pa se krtole lako odvajaju.<\/p>\r\n<p style=\"text-align: justify;\"><strong>Krtole dosti\u017eu maksimalnu veli\u010dinu, poko\u017eica je o\u010dvrsla i mo\u017ee se skinuti pri ja\u010dem pritisku, \u0161to je preduslov za dobro \u010duvanje tokom zime, uz druge uslove, koji se moraju ispo\u0161tovati u skladi\u0161tu.<\/strong><\/p>\r\n\r\n\r\n\r\n<p style=\"text-align: justify;\">Krtola sadr\u017ei<strong> 75% vode<\/strong> i kao takva predstavlja idealan supstrat za razvoj \u0161tetnih organizama (gljivica i bakterija), pa \u010duvanje krompira predstavlja te\u017eak posao u zimskom periodu. U toku procesa \u010duvanja, dolazi do:<\/p>\r\n<ul>\r\n<li style=\"text-align: justify;\"><strong>gubitka u te\u017eini krtole, usled isparavanja vode<\/strong>;<\/li>\r\n<li style=\"text-align: justify;\"><strong>razgradnje skroba i \u0161e\u0107era<\/strong>;<\/li>\r\n<li style=\"text-align: justify;\"><strong>tro\u0161enja \u0161e\u0107era na disanje<\/strong>;<\/li>\r\n<li style=\"text-align: justify;\"><strong>bolesti i truljenja<\/strong>.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Krompir dopremljen u skladi\u0161te, poslije \u010detiri sedmice, \u010duva se uz postepeno smanjivanje temperature.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large is-resized\"><img data-attachment-id=\"1621\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/cuvanje-krompira-na-kvalitetan-nacin\/image-23-2\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-23.png\" data-orig-size=\"200,134\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-23\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-23.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-23.png\" loading=\"lazy\" class=\"aligncenter wp-image-1621 size-full\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-23.png\" alt=\"\u010cuvanje krompira na kvalitetan na\u010din\" width=\"200\" height=\"134\"><\/figure>\r\n\r\n\r\n\r\n<p style=\"text-align: justify;\"><strong>Optimalna vla\u017enost u skladi\u0161tu je 92-95 %. U slu\u010daju da se temperatura spusti ispod +3<sup>0<\/sup>C, merkantilni krompir \u0107e dobiti sladunjav ukus, zbog pove\u0107anog sadr\u017eaja \u0161e\u0107era.<\/strong> Nakon va\u0111enja, krompir je potrebno ostaviti da se prosu\u0161i pod nastre\u0161nicom<strong> 7-15 dana<\/strong>, za\u0161ti\u0107enog od direktnog sun\u010devog osvjetljenja. Po\u0161to se krompir prosu\u0161i napolju, unosi se u skladi\u0161te, gdje prvih <strong>7-10<\/strong> dana nije potrebno sni\u017eavati temperaturu, s obzirom da se temperatura u skladi\u0161tu i temperatura napolju maksimalno razlikuje za <strong>5<sup>0<\/sup>C.<\/strong><\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large is-resized\"><img data-attachment-id=\"1623\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/cuvanje-krompira-na-kvalitetan-nacin\/image-25-2\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-25.png\" data-orig-size=\"258,161\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-25\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-25.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-25.png\" loading=\"lazy\" class=\"aligncenter wp-image-1623\" src=\"http:\/\/sntcg.com\/savjetuje\/wp-content\/uploads\/2020\/03\/image-25.png\" alt=\"\u010cuvanje krompira na kvalitetan na\u010din\" width=\"323\" height=\"202\"><\/figure>\r\n\r\n\r\n\r\n<p style=\"text-align: justify;\">Od upotrebne namjene krompira zavisi njegova optimalna temperatura \u010duvanja, pa je tako optimalna temperatura za \u010duvanje:<\/p>\r\n<ul>\r\n<li style=\"text-align: justify;\">sjemenskog krompira <strong>2-4<sup>0<\/sup>C<\/strong>;<\/li>\r\n<li style=\"text-align: justify;\">krompira za preradu u \u010dips <strong>7-10<sup>0<\/sup>C<\/strong>;<\/li>\r\n<li style=\"text-align: justify;\">krompira za preradu u pomfrit<strong> 5-8 <sup>0<\/sup>C<\/strong>,<\/li>\r\n<li style=\"text-align: justify;\">dok je optima temperatura krompira za stalnu ishranu <strong>5-7 <sup>0<\/sup>C<\/strong>.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img data-attachment-id=\"1622\" data-permalink=\"https:\/\/seljak.me\/savjetuje\/cuvanje-krompira-na-kvalitetan-nacin\/image-24-2\/\" data-orig-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24.png\" data-orig-size=\"302,172\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image-24\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24-300x171.png\" data-large-file=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24.png\" loading=\"lazy\" class=\"aligncenter wp-image-1622 size-full\" src=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24.png\" alt=\"\u010cuvanje krompira na kvalitetan na\u010din\" width=\"302\" height=\"172\" srcset=\"https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24.png 302w, https:\/\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/image-24-300x171.png 300w\" sizes=\"(max-width: 302px) 100vw, 302px\" \/><\/figure>\r\n\r\n\r\n\r\n<p style=\"text-align: justify;\">Jedna od ne\u017eeljenih pojava, pri \u010duvanju krompira jeste vla\u017eenje, odnosno <strong>znojenje<\/strong>. Ova ne\u017eeljena pojava je &#8220;dobar&#8221; preduslov za nastajanje oboljenja. <strong>Znojenje nastaje prilikom nedovoljne ili neravnomjerne ventilacije.<\/strong> Javlja se najvi\u0161e u prvoj fazi skladi\u0161tenja, obi\u010dno kod krompira koji nije predhodno prosu\u0161en.<\/p>\r\n\r\n\r\n\r\n<p>Pripremio: dipl. in\u017e. Nikola An\u0111i\u0107<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Krtola sadr\u017ei 75% vode i kao takva predstavlja idealan supstrat za razvoj \u0161tetnih organizama.<\/p>\n","protected":false},"author":1,"featured_media":1625,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"spay_email":""},"categories":[28,31],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u010cuvanje krompira na kvalitetan na\u010din - Savjetuje<\/title>\n<meta name=\"description\" content=\"Kako bismo uspje\u0161no sa\u010duvali krompir tokom zimskog perioda, neophodno je obezbijediti pravovremeno i pravilno va\u0111enje krompira. 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Jednja od njih je i moljac krompira \u2013 Phthorimea operculella. Krompirov moljac spada u najzna\u010dajnije \u0161teto\u010dine u proizvodnji krompira. Pored krompira ova \u0161teto\u010dina napada paradajz, plavi patlid\u017ean i duvan. Visoka mo\u0107\u2026","rel":"","context":"In &quot;Biljna proizvodnja&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/02\/Phthorimaea-operculella-krompirov-moljac.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2152,"url":"https:\/\/seljak.me\/savjetuje\/preporuka-proizvodacima-sadnja-cijelih-krtola\/","url_meta":{"origin":1619,"position":1},"title":"Preporuka proizvo\u0111a\u010dima:  Sadnja cijelih krtola","date":"30\/04\/2020","format":false,"excerpt":"Preporu\u010duje se proizvo\u0111a\u010dima kromira koji nijesu posadili krompir, u sjevernim krajevima Crne Gore, da prilikom sadnje ne koriste metodu sje\u010denja krtola krompira. Ovo je veoma stara i rizi\u010dna metoda koja doprinosi \u0161irenju \u0161tetnih organizama. Sje\u010denjem krtole sjemenskog krompira dobijaju rane koje predstavljaju otvoren put za \u0161tetne organizme. Proizvo\u0111a\u010di koji se\u2026","rel":"","context":"In &quot;Biljna proizvodnja&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/04\/95203611_531419681099053_295445130935009280_o.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1533,"url":"https:\/\/seljak.me\/savjetuje\/plamenjaca-krompira-phxtophtora-infestans\/","url_meta":{"origin":1619,"position":2},"title":"Plamenja\u010da krompira &#8211; Phytophtora infestans","date":"08\/03\/2020","format":false,"excerpt":"Plamenja\u010da je jedna od naj\u0161tetnijih bolesti na krompiru. Prisutna je svugdje u svijetu gdje se gaji ova kultura. Najve\u0107e \u0161tete koje prouzrokuju zna\u010dajne gubitke prinosa i kvaliteta, pri\u010dinjava u uslovima prohladne i vla\u017ene klime, u podru\u010djima u kojima se krompir gaji na ve\u0107im povr\u0161inama. Simptomi bolesti javljaju se na listu,\u2026","rel":"","context":"In &quot;Biljna proizvodnja&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/03\/phytophthora-infestans-on-dore-potato-plant-1200.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1221,"url":"https:\/\/seljak.me\/savjetuje\/plamenjaca-krompria-phxtophtora-infestans\/","url_meta":{"origin":1619,"position":3},"title":"Plamenja\u010da krompria &#8211; Phxtophtora infestans","date":"27\/02\/2020","format":false,"excerpt":"Plamenja\u010da je jedna od naj\u0161tetnijih bolesti na krompiru. Prisutna je svugdje u svijetu gdje se gaji ova kultura. Najve\u0107e \u0161tete koje prouzrokuju zna\u010dajne gubitke prinosa i kvaliteta, pri\u010dinjava u uslovima prohladne i vla\u017ene klime, u podru\u010djima u kojima se krompir gaji na ve\u0107im povr\u0161inama. Simptomi bolesti javljaju se na listu,\u2026","rel":"","context":"In &quot;Biljna proizvodnja&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/02\/phytophthora-infestans-on-dore-potato-plant-1200.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":3609,"url":"https:\/\/seljak.me\/savjetuje\/cicoka-odlican-izbor-za-propusnija-zemljista-na-kojima-druge-biljke-zbog-suse-teze-uspijevaju\/","url_meta":{"origin":1619,"position":4},"title":"\u010ci\u010doka \u2013 odli\u010dan izbor za propusnija zemlji\u0161ta na kojima druge biljke zbog su\u0161e te\u017ee uspijevaju","date":"07\/01\/2021","format":false,"excerpt":"Ova vrsta povr\u0107a, visoke hranljive vrijednosti vodi porijeklo iz Sjeverne Amerike gdje je doma\u0107e stanovni\u0161tvo koristilo kao zimsku namirnicu. Iako je vi\u0161egodi\u0161nja vrsta, u proizvodnji se gaji kao jednogodi\u0161nja zbog gomolja koji mogu biti okrugli, valjkasti ili vretenasti, sli\u010dni krompiru, du\u017eine oko 10 cm i \u0161irine 5-7 cm. Mo\u017ee da\u2026","rel":"","context":"In &quot;Biljna proizvodnja&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2021\/01\/Topinambur.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2388,"url":"https:\/\/seljak.me\/savjetuje\/kako-uzgajati-slatki-krompir\/","url_meta":{"origin":1619,"position":5},"title":"Kako uzgajati slatki krompir","date":"06\/06\/2023","format":false,"excerpt":"Slatki krompir (Ipomea batatas) se naziva dugi krompir, Ameri\u010dki krompir i batato. On se gaji zbog krtola, koje sadr\u017ee 30% suve materije, a bogate su i ugljenim hidratima 4-6% naro\u010dito \u0161e\u0107erom, a imaju i zna\u010dajnu energetsku vrijednost. Sadr\u017ei vi\u0161e vitamina i minerala od krompira. Za jelo se koriste krtole bijelog\u2026","rel":"","context":"In &quot;Povrtarstvo&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/seljak.me\/savjetuje\/wp-content\/uploads\/2020\/05\/AdobeStock_194608724.0.jpeg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/posts\/1619"}],"collection":[{"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/comments?post=1619"}],"version-history":[{"count":6,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/posts\/1619\/revisions"}],"predecessor-version":[{"id":1629,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/posts\/1619\/revisions\/1629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/media\/1625"}],"wp:attachment":[{"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/media?parent=1619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/categories?post=1619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seljak.me\/savjetuje\/wp-json\/wp\/v2\/tags?post=1619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}