IMPROVING OF STORAGE AND QUALITY OF CHICKEN EGGS BY TREATING THEIR SURFACES

Abstract

The article presents the results of research on the possibility of improving the storage of chicken eggs by treating their surfaces with peach seed oil, hydrogen peroxide, aloe juice, honey, water extracts from the flowers of marigolds, St. John's wort herb and celandine herb. The best results are obtained when treating chicken eggs shells by peach seed oil, honey, hydrogen peroxide and St. John's wort herb extract when stored in refrigerated chambers at a temperature of 2 ± 20 °C. The study found that after 80 days of storage, mass loss was minimal, quality complied with standard requirements. In this direction, in the future, it is planned to search for various types of medicinal and technical raw materials for processing the surface of chicken eggs, which would facilitate their long-term storage without changing quality indicators.