Internal quality and shelf life of eggs coated with oils from different sources.
UNLABELLED
Selected internal quality and shelf life of eggs coated with oils from differences sources (mineral oil, canola oil, corn oil, grape seed oil, olive oil, soybean oil, and sunflower oil) were evaluated during 5 wk of storage at 25 °C. As the storage time increased, weight loss increased whereas Haugh unit and yolk index values decreased. Throughout the 5 wk of storage, eggs coated with oils, regardless of oil sources, possessed better albumen and yolk quality than the control noncoated eggs. Oil coating minimized weight loss of eggs (<0.8%) compared with that (7.26%) of the noncoated eggs after 5 wk of storage at 25 °C. No significant differences in internal quality (weight loss, Haugh unit, yolk index, and albumen pH) were generally observed among oil-coated eggs during 5 wk of storage. Based on the Haugh unit, the grade of noncoated eggs changed from AA at 0 wk to A at 1 wk and to B after 3 wk whereas that of oil-coated eggs from AA at 0 wk to A at 4 wk and maintained A grade until 5 wk. This study demonstrated that oil coating, irrespective of oil sources, preserved the internal quality, minimized weight loss (<0.8%), and extended the shelf life of eggs by at least 3 wk longer than observed for the noncoated eggs at 25 °C storage. Soybean oil was a more practical option as a coating material for eggs due to its low cost.


PRACTICAL APPLICATION
Eggs are highly perishable and susceptible to internal quality deterioration when stored above 7 °C. Refrigeration of eggs may be seldom practiced in some developing regions of the world. Therefore, an alternative method, that is inexpensive yet effective, to preserve the internal quality of eggs and to prevent microbial contamination is needed. Oil coating has been proven to preserve the internal quality, prolong shelf life, and minimize weight loss of eggs. This study demonstrated that, compared with other vegetable oils, soybean oil was a more practical option as a coating material for eggs during 5 wk of storage at 25 °C due to its low cost.
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post‐Wash Bacterial Contamination Measured by Dye Penetration in Eggs
The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na 2 CO 3 , sodium hypochlorite, NaOCI) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film-coated eggs reduced post-wash bacterial penetration as measured by dye penetration method, WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination. Les proprietes mecaniques et de barriere des oeufs laves (eau, carbonate de sodium, hypochlorite de sodium, NaOCl) enrobes ou non enrobes d'un film comestible (proteine de soja, proteine de lactoserum, carboxymethyl cellulose, ou gluten de ble) sont evaluees. L'enrobage permet d'augmenter la resistance mecanique des oeufs. l'enrobage avec un film de proteine de lactoserum permet d'augmenter la resistance a la penetration des bacteries.
Avocado Flowering 1
The avocado (Persea americana Mill.) has increased in importance over the years in many countries around the world. The United States, Mexico and Brazil lead in world commercial production, while Israel, South Africa, Australia, New Zealand, the Philippines, Spain, Cyprus, Canary Islands, Chile, Ecuador, Venezuela, Greece, and the Caribbean area are actively increasing commercial production (B.O. Bergh, personal communication; Gustafson 1976). The history of the avocado has been detailed by Gustafson (1973, 1975,1976) and others (Bergh 1975b, Knight 1980; Popenoe 1924; Ruehle 1958; Schroeder 1958; Williams 1976). Several reviews have been published on various aspects of the avocado, including its botany (Knight 1980; Purseglove 1968; Williams 1976), breeding (Bergh 1975b), horticulture (Hodgson 1930b; Ruehle 1958; Ryerson et al. 1924), cultivars (Campbell and Malo 1976), and pollination (Gustafson and Bergh 1966). A recent collection of papers discussing the horticultural aspects of avocado production is found in Sauls et al. (1976).