Abstract: The objective of this study was to explore and compare the preservative effects of different composite coatings on eggs. Four coatings were prepared from oil, emulsifying agent, antioxidant and antibacterial materials (essential oils) and their effects on the quality of eggs during 135 days of storage at 20 ℃ were examined. Results revealed that the coatings could keep eggs at level A for 30 days and keep eggs at grade B for 90 days. C-D type (soybean oil-CMC) and H-Y type (maize oil-xanthan gum) coatings had better preservative effect, which were followed by Z type (palm oil) and Y type (maize oil). The weight loss, yolk index and albumen pH of four coating groups were slightly better than those of the mineral oil group and significantly better than those of uncoated control group. The plant essential oil added to coatings had bacteriostasis, and no microorganisms were detected during preservative period. Coating eggs after cleaning can prolong their shelf life. The natural coatings have a great application prospect due to their safety.

Key words: eggs, natural coatings, preservation, plant essential oil