Abstract: 【Objective】 This study aims to analyze the effects of adding different levels of molasses on the fermentation quality and aerobic stability of cotton stalk micro-storage with a view to providing reference for production practice. 【Methods】 The experiment was performed using a single factor experimental design with a total of 6 treatments, namely molasses added to 0% (control group), 2%, 3%, 4%, 5%, 6%, and the added ratio was based on fresh weight.When sampled at the 0 th, 7 th, 15 th, 30 th and 60 th d of fermentation, the fermentation quality and nutritional quality of each treatment were analyzed, and the aerobic stability of each treatment was determined after 60 d of opening the pit. 【Results】 Research showed that after 60 days of fermentation, the pH values of 5% and 6% molasses were 4.2 and 4.18, ammonia nitrogen/total nitrogen was 68.99, 71.40 g/kg TN, which were significantly lower than other treatments (P<0.05), and the difference between the two was not significant (P>0.05); The content of WSC treated with 5% and 6% molasses was 21.51 and 23.47 g/kg DM, the lactic acid content was 29.19, 30.37 g/kg FM, significantly higher than other treatments (P<0.05), and the difference between the two was not significant (P>0.05); The aerobic stability of adding 5% molasses was significantly higher than other treatments (P<0.05), up to 80 h. 【Conclusion】 Adding molasses can effectively increase fermentation quality and improve fermentation characteristics.The ecommended amount of molasses is 5%.