Abstract: In order to discuss the effects of different additives on the quality of whole-plant corn and green corn stover silage, lactobacillus and enzymes were chosen to prepare the raw material solely or jointly for making silage, and after exposure of silage to air, the evaluations of sensory quality, lab and biology and aerobic stability experiment were conducted. The results showed that: the sensory evaluations of whole-plant corn and green corn stover silage treated with additives were all better than the control. When lactobacillus and enzymes were added jointly, they could reduce the contents of NDF, ADF and improve the digestibility of silage. In addition, lactobacillus1, lactobacillus1+ enzyme1 could improve the aerobic stability of silage efficiently.