DOI: 10.11118/978-80-7701-093-1-0088
THE EFFECT OF PLASMA-ACTIVATED WATER TREATMENT ON THE FERMENTATION QUALITY OF WHEAT STRAW SILAGE
- Yan, Y.1, Zhong, Z.1, Tan, Z.1, Wang, Y.1, Wang, E.1, Pang, H.1, Cai, Y.1
- 1 School of Agriculture and Biomanufacturing, Zhengzhou University, South Campus of Zhengzhou University, No. 75, North Daxue Road, Erqi District, Zhengzhou City, Henan Province 450052, China
Plasma-activated water (PAW) is a novel green functional water rich in reactive oxygen and nitrogen, while with no residues, and it has been widely used in food preservation and other fields. This study apply PAW to the pretreatment of wheat straw ensiling to investigate its effect on silage. In the research, PAW-treated and untreated control groups were set up, and the fermentation quality, chemical composition and microbial population at different ensile stages were measured. The results showed that after ensiling, PAW treatment could improve fermentation characteristics of wheat straw silage, with promoting lactic acid accumulation, optimizing nutritional composition, and reducing crude fiber loss; it also regulated microbial population dynamics by inhibiting the proliferation of molds and spoilage bacteria, and drove the microbial community towards targeted succession by silage-functional bacteria such as lactobacilli. This study confirmed the significant effect of PAW in enhancing the quality of straw silage, providing a new technical pathway for the green innovation and upgrading of silage fermentation technology.
Keywords: plasma-activated water, fermentation quality, silage
pages: 88-89, Published: 2026, online: 2026
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