Abstract
The aim of the study was to assess the possibility of the use of red grapefruit juice (Citrus paradisi) as a material for the hen egg shells coating, which may contribute to slowing down the ageing process during storage of eggs. The material consisted of 300 hen eggs collected on the same day, divided into 2 equal groups. The control group (NC) were eggs whose shells were not subjected to any treatment. The experimental group (GT) was covered with freshly squeezed red grapefruit juice. The eggs were placed on the transport trays with a blunt end upwards and stored at 14°C and 70% humidity (typical conditions in the storage room). Egg quality traits were evaluated at the beginning of the experiment (day 0), then after 14 and after 28 days. After 28 days of storage, the eggs covered with grapefruit juice were characterized by a significantly (p £ 0.05) larger weight loss, water conductivity of the shell and its thickness. At the same time, a significantly higher shell density (p £ 0.05) and its strength (p > 0.05) were found. In the experimental group of eggs a considerably bigger (p £ 0.05) albumen proportion in the egg weight and its higher pH on the 14th day of storage were also observed. Grapefruit juice stabilized the pH of the yolk during the 28 days of eggs storage. Based on the obtained results, it may be assumed that the use of grapefruit juice slightly reduces the negative changes in egg quality during storage.
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