The sealed storage of moist flax with and without the use of chemical preservatives

Abstract

SummaryThe suitability of ensilage as a means of preserving flax was investigated in a series of experiments in which 400 kg round bales of fresh flax were sealed in polyethylene film or plastic wrapped, with or without the addition of formic acid at 2.5 litre t‐1 or formalin at 5.6 litre t‐1 at the time of baling. Plastic wrapping provided a more effective seal than the bags which were easily punctured by the flax roots resulting in moulding and deterioration of the flax. Where the seal was not broken untreated flax underwent a clostridial fermentation and the pH fell to about 4.8. Cellulolytic activity degraded the flax fibre over a period of 3 to 6 months. The addition of formic acid reduced the cellulolytic activity provided the seal was not broken. In an experiment with 4 kg batches of flax of 65%, 40% or 25% MC sealed in polyethylene film, the addition of formic or propionic acids at 20 g kg‐1 DM did not prevent moulding and deterioration, but both NH3 and SO2 at 40 g kg‐1 DM preserved the physical structure of the flax. The NH3 darkened the flax and made it pliable and unscutchable while the SO2 bleached it and preserved the fibre without microbiological deterioration. The presence of acids on the moist stored flax appeared to inhibit the progress of normal water retting.