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Selected Publication:

Mendez-Llorente, F; Aguilera-Soto, JI; Lopez-Carlos, MA; Ramirez, RG; Carrillo-Muro, O; Escareno-Sanchez, LM; Medina-Flores, CA.
(2014): PRESERVATION OF FRESH TOMATO WASTE BY SILAGE
INTERCIENCIA. 2014; 39(6): 432-434.

Abstract:
A study was conducted to conserve fresh tomato wasted by agroindustry through silage. Tomato was mixed with 1 of 4 additives (3% of additive, DM basis): cane molasses (M), brews yeast (Y), a mix 1:1 of M and Y (M:Y), or no additive (C). After a 140 days period of silage, pH and chemical composition of silages were measured. The pH was greater (P<0.05) in C followed by Y, M:Y and M, but all treatments observed suitable pH levels to sustain silage conditions. The dry matter, ash, ether extract, neutral detergent fiber and acid detergent fiber contents were similar (P>0.05) among treatments; however, crude protein content was greater (P<0.05) in Y and M:Y treatments. It is concluded that fresh tomato can be ensiled for 140 days preserving its chemical composition even without the use of additives, but addition of brewerxxxs yeast with or without cane molasses improves the crude protein content of the silage.
Authors BOKU Wien:
Escareno Sanchez Luis Manuel
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Agro-Industry Waste
Chemical Composition
Silage
Tomato


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