Effects of different temperatures on rot pattern and quality of alfalfa bales

The impact of storage temperatures (25, 30 and 35 ℃) on the rot patterns and quality of alfalfa quality was studied with stimulated temperature conditions through singlefactor experimental design. The samples were placed in automatic temperature controlled room for 16 days and the samples were taken within 1, 3, 5, 7, 9, 11, 13 and 15 days respectively. The results showed that the number of mildew increased along with the storage temperature and time. The crude protein content was significantly different among treatments and storage times (P0.05) and it was the highest under 30 ℃. The number of mildew was negatively correlated with the crude protein content. Storage temperature did not significantly affect the fiber content (P0.05).