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The experiment aimed to screen suitable types and amounts of additives for the whole-plant corn silage preparation, promoting the industrial development of corn silage. Using the wax-ripe whole-plant corn as a raw material, a study was conducted on the effects of formic acid, lactic acid bacteria, and molasses on the fermentation characteristics, nutritional quality, and aerobic stability of whole-plant corn. The results showed that compared with natural fermentation, 6 mL/kg of formic acid could significantly reduce the number of undesirable microorganisms and the content of NH3-N in silage (P<0.05), and improve the content of WSC and aerobic stability. Adding Lactobacillus brucei or a combination of Lactobacillus plantarum and Lactobacillus brucei significantly increased the acetic acid content (P<0.05), reduced the quantity of harmful microorganisms and NH3-N content, and improved aerobic stability. The addition of molasses significantly increased the quantity of harmful microorganisms and NH3-N content in silage(P<0.05), while reducing the content of acetic acid, DM, and WSC. The study indicates that considering the fermentation characteristics, nutritional quality, and aerobic stability of whole corn silage, it is recommended to use 6 mL/kg of formic acid, Lactobacillus brucei alone, or a combination of Lactobacillus plantarum and Lactobacillus brucei in a 1: 5 ratio for silage preparation in production. [ABSTRACT FROM AUTHOR]