Spanacul este o legum\u0103 verde, o plant\u0103 peren\u0103 comestibil\u0103. Provine din Orient \u0219i, al\u0103turi de sfecl\u0103 \u0219i quinoa, face parte din familia chenopodiaceelor. Are o perioad\u0103 scurt\u0103 de vegeta\u021bie \u0219i o rezisten\u021b\u0103 crescut\u0103 la temperaturi sc\u0103zute, motiv pentru care apare prim\u0103vara timpuriu \u0219i se recolteaz\u0103 p\u00e2n\u0103 la c\u0103derea z\u0103pezii. Astfel, se poate consuma \u00een cea mai mare parte a anului. Frunzele spanacului sunt utilizate \u00een alimenta\u021bie at\u00e2t \u00een stare proasp\u0103t\u0103, c\u00e2t \u0219i \u00een stare procesat\u0103 (deshidratate, fierte, op\u0103rite \u0219i ad\u0103ugat\u0103 \u00een diverse m\u00e2nc\u0103ruri g\u0103tite).<\/p>\n\n\n\n
\u00cenainte de a afla despre cultivarea spanacului, este esen\u021bial s\u0103 cuno\u0219ti soiurile de spanac<\/h3>\n\n\n\n
Exist\u0103 trei soiuri de spanac, conform perioadei de vegeta\u021bie:<\/p>\n\n\n\n
- Soiuri timpurii de spanac \u2013 au o perioad\u0103 de vegeta\u021bie de 35-40 de zile<\/li>
- Soiuri semitimpurii de spanac \u2013 au o perioad\u0103 de vegeta\u021bie de 40-50 de zile<\/li>
- Soiuri t\u00e2rzii de spanac \u2013 au o perioad\u0103 de vegeta\u021bie de 50-55 de zile<\/li><\/ul>\n\n\n\n
\u00cen \u021bara noastr\u0103, cele mai cultivate soiuri de spanac sunt Smarald, Matador, Nores \u0219i Matares.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.plantmaster.ro\/wp-content\/uploads\/2020\/12\/elly-brian-At_XGKqg9Sk-unsplash.jpg\")
<\/figure><\/div>\n\n\n\nC\u00e2nd se seam\u0103n\u0103 spanacul?<\/h2>\n\n\n\n
Unul dintre principalele lucruri pe care trebuie s\u0103 le cuno\u0219ti despre cultivarea spanacului este perioada \u00een care se seam\u0103n\u0103 aceast\u0103 plant\u0103<\/a><\/strong>. Cultura de spanac poate fi \u00eenfiin\u021bat\u0103 \u00een c\u00e2mp, sere \u0219i solarii. Epoca de sem\u0103nat difer\u0103 \u00een func\u021bie de condi\u021biile climatice, precum \u0219i de perioada \u00een care se dore\u0219te recoltarea.<\/p>\n\n\n\n
Dac\u0103 se dore\u0219te \u00eenfiin\u021barea culturii \u00een c\u00e2mp \u0219i recoltarea prim\u0103vara devreme, sem\u0103narea se realizeaz\u0103 \u00een perioada 1-20 septembrie. Astfel, planta formeaz\u0103 o rozet\u0103 de 4-5 frunze \u00eenainte de venirea \u00eenghe\u021bului. Pentru cultura de c\u00e2mp cu recoltare \u00een a doua jum\u0103tate a prim\u0103verii, sem\u0103narea are loc \u00een perioada 1-30 martie sau \u00een ferestrele iernii. Pentru cultura de c\u00e2mp cu recoltare toamna, sem\u0103natul are loc \u00een perioada 15 iulie \u2013 10 august. Pentru a asigura spanac proasp\u0103t pe o perioad\u0103 mai \u00eendelungat\u0103, se recomand\u0103 sem\u0103natul e\u0219alonat, din dou\u0103 \u00een dou\u0103 s\u0103pt\u0103m\u00e2ni.<\/p>\n\n\n\n
Spanacul poate fi sem\u0103nat la o ad\u00e2ncime de 2-3 cm, cu o distan\u021b\u0103 de 25-30 cm \u00eentre r\u00e2nduri \u0219i 10-12 cm \u00eentre plante. Norma de s\u0103m\u00e2n\u021b\u0103 este de 15-20 kg\/ha.<\/p>\n\n\n\n
Dac\u0103 se dore\u0219te cultivarea spanacului \u00een solar, sem\u0103natul are loc la finalul lunii octombrie, iar recoltatul se face \u00een cursul lunii martie. Dac\u0103 se dore\u0219te recoltarea culturii de spanac din solar \u00een toamn\u0103, sem\u0103natul se realizeaz\u0103 la sf\u00e2r\u0219itul lunii august sau \u00een prima jum\u0103tate a lunii septembrie, astfel \u00eenc\u00e2t s\u0103 se poat\u0103 recolta \u00een octombrie-noiembrie.<\/p>\n\n\n\n
Spanacul cultivat \u00een solar d\u0103 produc\u021bii cu 2-3 s\u0103pt\u0103m\u00e2ni mai timpurii dec\u00e2t \u00een cazul culturilor de c\u00e2mp. Recoltatul de toamn\u0103 se prelunge\u0219te pentru culturile din solar p\u00e2n\u0103 \u00een noiembrie-decembrie, influen\u021bat fiind \u0219i de condi\u021biile climatice anuale.<\/p>\n\n\n\n
Alte detalii importante despre cultivarea spanacului<\/h3>\n\n\n\n
Spanacul poate fi cultivat at\u00e2t \u00een zone cu o clim\u0103 temperat\u0103, c\u00e2t \u0219i \u00een zone mai reci. Spanacul se cultiv\u0103 \u00een culturi succesive. Pentru a ob\u021bine produc\u021bii de spanac de calitate superioar\u0103 este recomandat s\u0103 se planteze \u00eenainte sau dup\u0103 plante legumicole cum sunt cartofii, castrave\u021bii, maz\u0103rea, fasolea sau ro\u0219iile. Rota\u021bia culturii se face o dat\u0103 la 3-5 ani, pentru a-i permite solului s\u0103 \u00ee\u0219i refac\u0103 rezerva de nutrien\u021bi \u0219i pentru a evita propagarea d\u0103un\u0103torilor \u0219i bolilor.<\/p>\n\n\n\n
\u00cenainte de sem\u0103nat, este necesar\u0103 preg\u0103tirea terenului pentru cultivarea spanacului. Preg\u0103tirea presupune m\u0103run\u021birea \u0219i nivelarea terenului. \u00cenainte de nivelare se \u00eenl\u0103tur\u0103 toate resturile vegetale provenite de la cultura anterioar\u0103 \u0219i se mobilizeaz\u0103 solul pe o ad\u00e2ncime de 8-10 cm. Apoi se execut\u0103 nivelarea de exploatare, urmat\u0103 de fertilizarea de baz\u0103 utiliz\u00e2nd gunoi de grajd semidescompus, pentaoxid de fosfor \u0219i oxid de potasiu. Se realizeaz\u0103 o ar\u0103tur\u0103 de baz\u0103, la 28-32 cm ad\u00e2ncime. \u00cenainte cu 1-2 s\u0103pt\u0103m\u00e2ni de \u00eenfiin\u021barea culturii se realizeaz\u0103 \u0219i o erbicidare.<\/p>\n\n\n\n
Despre cultivarea spanacului: cum se realizeaz\u0103 \u00eens\u0103m\u00e2n\u021barea?<\/h3>\n\n\n\n
Pentru cultura spanacului prin r\u0103sad se seam\u0103n\u0103 2-3 grame de semin\u021be la metru p\u0103trat de ser\u0103 sau r\u0103sadni\u021b\u0103. \u00cen c\u00e2mp, plantarea r\u0103sadurilor se face la distan\u021be de 40 cm \u00eentre benzi, 20 cm \u00eentre r\u00e2nduri \u0219i 12-18 cm \u00eentre plantele de pe r\u00e2nd. Aceste distan\u021be se folosesc \u0219i \u00een cazul sem\u0103natului direct \u00een c\u00e2mp. Ad\u00e2ncimea de sem\u0103nat este de 1-3 cm, iar densitatea este de 2-2.5 kg de s\u0103m\u00e2n\u021b\u0103 la hectar.<\/p>\n\n\n\n
Tot ce trebuie s\u0103 \u0219tii despre cultivarea spanacului: lucr\u0103ri de \u00eentre\u021binere \u00een cazul culturii de spanac<\/h3>\n\n\n\n
\u00cen cazul culturii de spanac, mulcitul este una dintre lucr\u0103rile recomandate. Aceast\u0103 lucrare ajut\u0103 la men\u021binerea umidit\u0103\u021bii optime \u00een sol. Se realizeaz\u0103 atunci c\u00e2nd frunzele spanacului au aproximativ 10 cm \u0219i presupune acoperirea solului cu materiale organice, cum ar fi frunzele, paiele, iarba cosit\u0103 uscat\u0103, scoar\u021ba de copac, rumegu\u0219ul sau compostul.<\/p>\n\n\n\n
\u00cen ceea ce prive\u0219te lucr\u0103rile de \u00eentre\u021binere ale culturii de spanac, exist\u0103 diverse lucr\u0103ri necesare. \u00cen cazul culturilor direct \u00een c\u00e2mp este recomandat\u0103 instalarea de paraz\u0103pezi la distan\u021be de 20-30 cm. Pentru culturile de r\u0103sad se execut\u0103 o completare a golurilor imediat dup\u0103 ce se observ\u0103 r\u00e2ndurile. \u00cen cursul perioadei de vegeta\u021bie, spanacul se pr\u0103\u0219e\u0219te mecanizat, de 2-3 ori, iar dac\u0103 este cazul, manual, pe r\u00e2ndurile de plante. O alt\u0103 lucrare necesar\u0103 pentru cultura sem\u0103nat\u0103 direct \u00een c\u00e2mp este r\u0103ritul, pentru a permite plantelor viguroase s\u0103 aib\u0103 suficien\u021bi nutrien\u021bi \u0219i spa\u021biu pentru o dezvoltare optim\u0103.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.plantmaster.ro\/wp-content\/uploads\/2020\/12\/pexels-rodolfo-quiros-1751149.jpg\")
<\/figure><\/div>\n\n\n\nFactori importan\u021bi<\/h2>\n\n\n\n
Pentru a avea o cultur\u0103 bogat\u0103 de spanac, este necesar s\u0103 cuno\u0219ti \u0219i factorii importan\u021bi care afecteaz\u0103 cultura de spanac.<\/p>\n\n\n\n
Solul<\/h3>\n\n\n\n
\u00cen ceea ce prive\u0219te solul, spanacul are preten\u021bii mari. Prefer\u0103 solurile cu textur\u0103 mijlocie, permeabile, af\u00e2nate, bogate \u00een humus, cu pH cuprins \u00eentre 6,5 \u0219i 7,5. Produc\u021biile sunt mici pe terenurile prea u\u0219oare, nisipoase, deoarece apa se pierde foarte repede.<\/p>\n\n\n\n
Temperatura<\/h3>\n\n\n\n
Spanacul este o plant\u0103 care tolereaz\u0103 bine temperaturile sc\u0103zute. Semin\u021bele de spanac germineaz\u0103 de la 2-3 grade Celsius. Temperatura optim\u0103 pentru cre\u0219terea spanacului este de 15-17 grade Celsius. \u00cen fenofaza de 3-4 frunze, spanacul suport\u0103 temperaturi de -8 grade Celsius \u0219i p\u00e2n\u0103 la -10 grade Celsius. Temperaturile ridicate, de peste 25 grade Celsius, pot influen\u021ba negativ cre\u0219terea plantelor.<\/p>\n\n\n\n
Lumina<\/h3>\n\n\n\n
Lumina este un factor important pentru cultura de spanac, \u00eentruc\u00e2t spanacul este o plant\u0103 de zi scurt\u0103. \u00cen condi\u021bii de zi lung\u0103 \u0219i temperaturi ridicate, spanacul poate emite tulpini florale. Cele mai bune produc\u021bii de spanac se ob\u021bin prim\u0103vara \u0219i toamna, pentru c\u0103 \u00een aceste perioade ziua este mai scurt\u0103, iar temperatura aerului este moderat\u0103. Spanacul nu este preten\u021bios la intensitatea luminii, \u00eens\u0103 intensitatea optim\u0103 este de 4-5 mii de luc\u0219i. O intensitate mai mare de 10 mii de luc\u0219i poate favoriza emiterea tulpinii florale.<\/p>\n\n\n\n
Umiditatea<\/h3>\n\n\n\n
Spanacul are preten\u021bii ridicate \u00een ceea ce prive\u0219te umiditatea. \u00cen condi\u021bii de secet\u0103, formeaz\u0103 o rozet\u0103 mic\u0103, ceea ce duce la produc\u021bii sc\u0103zute \u0219i de calitate inferioar\u0103. \u00cen plus, lipsa umidit\u0103\u021bii, \u00eenso\u021bit\u0103 de temperaturi ridicate, favorizeaz\u0103 emiterea tulpinilor florale. Din acest motiv, cultura de spanac trebuie irigat\u0103 pentru a se asigura umiditatea din sol la 75% din intervalul umidit\u0103\u021bii active la ad\u00e2ncimea de 20-25 cm. Cultura de spanac se irig\u0103 de 2-3 ori, cu norm\u0103 de udare de 200-300 metri cubi de ap\u0103 la hectar. Prima udare se realizeaz\u0103 imediat dup\u0103 \u00eenfiin\u021barea culturii, iar urm\u0103toarele dou\u0103 ud\u0103ri se fac \u00een timpul cre\u0219terii plantelor.<\/p>\n\n\n\n
Fertilizarea<\/h3>\n\n\n\n
Pentru a ob\u021bine produc\u021bii ridicate de spanac, este necesar\u0103 fertilizarea. Aceasta se realizeaz\u0103 cu azot, fosfor \u0219i potasiu \u00een propor\u021bii de 150\/94\/100 la hectar. Fertilizarea se poate face \u0219i cu gunoi de grajd o dat\u0103 la 10 zile, p\u00e2n\u0103 c\u00e2nd frunzele ajung la o \u00een\u0103l\u021bime de 10 cm.<\/p>\n\n\n\n
C\u00e2nd se culege recolta?<\/h2>\n\n\n\n
Spanacul se recolteaz\u0103 atunci c\u00e2nd rozeta de frunze a ajuns la m\u0103rimea normal\u0103, specific\u0103 soiului cultivat. Acest lucru se \u00eent\u00e2mpl\u0103 la aproximativ 45-65 de zile de la sem\u0103nat. Recoltarea poate fi efectuat\u0103 mecanizat sau manual, o singur\u0103 dat\u0103 sau \u00een 2-3 reprize. Recoltarea manual\u0103 se realizeaz\u0103 prin smulgerea plantelor sau prin t\u0103ierea acestora sub rozeta de frunze. Este esen\u021bial ca spanacul s\u0103 se recolteze doar pe timp uscat, deoarece pe timp umed plantele se murd\u0103resc \u0219i se depreciaz\u0103 u\u0219or.<\/p>\n\n\n\n
Un alt aspect esen\u021bial despre cultivarea spanacului: combaterea bolilor \u0219i d\u0103un\u0103torilor<\/h2>\n\n\n\n
Pentru a proteja cultura de spanac de boli \u0219i d\u0103un\u0103tori este esen\u021bial s\u0103 se aplice produsele specifice, fungicide<\/a><\/strong> \u0219i insecticide<\/a><\/strong>, destinate acestei plante. Exist\u0103 diverse pesticide menite s\u0103 distrug\u0103 \u0219i s\u0103 previn\u0103 atacul unor insecte \u0219i a unor boli care pot cauza daune \u00eensemnate culturii de spanac.<\/p>\n\n\n\n
Principalele boli ale spanacului<\/h3>\n\n\n\n
Virusul mozaicului castrave\u021bilor la spanac.<\/strong> Este un virus care stopeaz\u0103 cre\u0219terea plantelor \u0219i provoac\u0103 pete galbene pe suprafa\u021ba frunzelor. Se combate prin aplicarea de tratamente specifice, prin eliminarea plantelor bolnave \u0219i prin utilizarea semin\u021belor rezistente la atacul acestui virus. Virusul se transmite de la plantele bolnave la cele s\u0103n\u0103toase de c\u0103tre diferite specii de afide. De asemenea, infec\u021bia poate fi transmis\u0103 prin buruienile la care virusul se transmite prin s\u0103m\u00e2n\u021b\u0103. Aceast\u0103 boal\u0103 apare \u00een prim\u0103var\u0103 pe culturile de spanac \u00eenfiin\u021bate toamna.<\/p>\n\n\n\n
Mana spanacului. <\/strong>Este provocat\u0103 de ciuperca Peronospora spinaciae. Este o boal\u0103 foarte r\u0103sp\u00e2ndit\u0103, \u00eent\u00e2lnit\u0103 \u00een fiecare an. Se manifest\u0103 pe toate organele aeriene ale plantei, \u00eens\u0103 cel mai des se manifest\u0103 pe frunze, prin apari\u021bia pe fa\u021ba superioar\u0103 a unor pete cu contur nedefinit, circulare sau ovale, de culoare verde pal la \u00eenceput, apoi de o culoare galben deschis. \u021aesuturile afectate de aceast\u0103 boal\u0103 se brunific\u0103, se zdren\u021buiesc \u0219i cad, iar frunzele se ofilesc, se deformeaz\u0103 \u0219i se usuc\u0103. Pentru a preveni apari\u021bia acestei boli este necesar s\u0103 se respecte m\u0103surile profilactice, cum sunt: rota\u021bia la 2-3 ani, distrugerea buruienilor, amplasarea culturilor de prim\u0103var\u0103 la o distan\u021b\u0103 c\u00e2t mai mare de cele de toamn\u0103, tratarea termic\u0103 a semin\u021belor cu ap\u0103 cald\u0103 de 50 grade Celsius timp de 25 de minute. De asemenea, se aplic\u0103 tratamente preventive cu fungicide sistemice la intervale de 7-14 zile sau fungicide de contact, la intervale de 5-7 zile.<\/p>\n\n\n\n
P\u0103tarea brun\u0103 a frunzelor de spanac<\/strong>. Atacul acestei boli apare din toamn\u0103 pe frunze sub forma unor pete mari, ovale, dispuse pe toat\u0103 suprafa\u021ba limbului, ini\u021bial de culoare brun\u0103, apoi albe. Pentru combatere se utilizeaz\u0103 tratamente foliare, la apari\u021bia atacului, utiliz\u00e2nd fungicide de contact.<\/p>\n\n\n\n
Alte boli ale spanacului includ: Albumeala sau rugina alb\u0103, Antracnoza, Fuzarioza, atacul ciupercilor din genul Phythium \u0219i P\u0103tarea cafenie.<\/p>\n\n\n\n
Principalii d\u0103un\u0103tori ai spanacului<\/h3>\n\n\n\n
Melcii f\u0103r\u0103 cochilie\/Limaxul.<\/strong> Melcii f\u0103r\u0103 cochilie sau limac\u0219ii perforeaz\u0103 frunzele \u0219i le distrug. Este esen\u021bial ca ace\u0219ti d\u0103un\u0103tori s\u0103 fie comb\u0103tu\u021bi cu tratamente moluscocide.<\/p>\n\n\n\n
Mu\u0219te min\u0103toare<\/strong>. Acestea atac\u0103 \u00een special culturile de spanac din solarii, \u00eens\u0103 pot ataca \u0219i culturile din c\u00e2mp. Larvele \u0219i adul\u021bii se hr\u0103nesc cu frunzele spanacului. Se combat cu insecticide care con\u021bin imidacloprid, deltametrin sau thiametoxam.<\/p>\n\n\n\n
Al\u021bi d\u0103un\u0103tori ai spanacului sunt: afidele, p\u0103duchii, puricii, acarienii, musculi\u021ba alb\u0103 de ser\u0103 \u0219i musca pl\u0103ntu\u021belor.<\/p>\n\n\n\n
Concluzie<\/h2>\n\n\n\n
Spanacul este o plant\u0103 rezistent\u0103, care se cultiv\u0103 u\u0219or \u0219i nu necesit\u0103 investi\u021bii mari. Se poate dovedi a fi o cultur\u0103 profitabil\u0103, \u00eentruc\u00e2t cererea de spanac este mare. Pentru a se ob\u021bine produc\u021bii semnificative de spanac, este esen\u021bial s\u0103 cuno\u0219ti principalele informa\u021bii despre cultivarea spanacului \u0219i s\u0103 respec\u021bi recomand\u0103rile.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tot ce trebuie s\u0103 \u0219tii despre spanac \u0219i despre cultivarea spanacului \u00cenainte de a discuta tot ce trebuie s\u0103 \u0219tii […]<\/p>\n","protected":false},"author":37,"featured_media":14539,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1658,1655,1653],"tags":[519,1841,1840],"class_list":["post-14538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agricultura","category-fermieri","category-legumicultura","tag-legume","tag-legumicultor","tag-spanac"],"yoast_head":"\n
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