Fermentacion anaerobica y resistencia a la descomposicion aerobica de: pomaza de manzana, bagazo de tomate y colillas de remolacha.
Hardy G Lilian Grace
This trial was made during a period of three months starting on May 1, 1991. Its objectives were to characterize the apple and tomato pomace fermentation in anaerobic conditions (with biologic additive and without it), and the resistance to aerobic decomposition, by chemical analysis of composition and fermentation products, draining losses, temperature and pH evolution, and also characterize fermentation of sugar beet tails pure and mixed with humid pulp of sugar beet. Three treatments were applied to each byproduct: anaerobic ensiling of apple and tomato pomace with a biologic additive and without it; sugar beet tails pure and mixed with humid pulp, and one aerobic treatment for each byproducts. Apple pomace maintained a pH 3.0 in all of the treatments during the fermentation process. Tomato pomace presented a mean pH 3.7 in anaerobic treatments, and pH 4.3 in aerobic treatment. The anaerobic sugar beet tails pH maintained stable with a mean of 3.8. In all of the treatments the observed temperature was low compared to silage of traditional grass, not exceeding 15 deg C except for the sugar beet tails aerobic treatment that presented temperatures higher than 40 deg C. It was found that use of the biologic additive Forager does not significatively influence quality of apple and tomato pomace fermentation; whereas using humid pulp with sugar beet tails favours their quality, giving homogeneity, absorbing effluents, and improving the product in general. Finally, it is concluded that apple pomace possesses an exceptional resistance to decomposition in presence of air, followed by tomato pomace that presented problems due to contamination with Drosophila sp. fly larvae, and that sugar beet tails do not possess any resistance type, showing deterioration at third day, and complete decomposition at two weeks from the trial starting.Show more [+] Less [-]