10 



MASS. EXPERIMENT STATION BULLETIN 408 



relative humidity lost 2.0 percent of their weight in a month; while those stored 

 at 58 percent humidity lost only about one percent. 



Storage in 100 percent relative humidity caused a relatively small increase in 

 the size of the air cell. The rate of increase in air cell size of the wire basket 

 samples was approximately the same in every case for three weeks, but at the 

 end of four weeks the samples stored at 40 percent humiditj' had a 20 percent 

 larger air cell* than the eggs stored at 58 percent relative humidity. 



The air cells of the covered samples increased as rapidly as the others during 

 the^ first week and then became fairly constant. 



The loss of weight and increase in size of the air cell were therefore proportional 

 to the length of storage and inversely proportional to the humidity. 



Table 3. Loss of Weight of Eggs During Storage ax 41°F. 



Effect of Containers on the Quality of Eggs 



Three methods of storage were used in these tests: (1) the eggs were stored 

 loosely in wire baskets placed in the refrigerator, (2) in glass-covered dishes, and 

 (3) in conventional cardboard egg bo.\es. 



The increase in air cell sizd and weight losses in these tests were not significant 

 so far as the quality of the eggs was concerned. 



Discussion 



If fresh eggs can be purchased more economically- in quantit>', it is evident 

 that they may be safely stored In the ordinary dcimestic refrigerator for at least 

 a month without serious deterioration. 



The eggs used in this work were produced under particularly sanitary condi- 

 tions. This may account for the fact that no mold growth was observed during 

 storage at 100 percent relative humidity. 



The shells of the eggs stored in the covered dishes were observed to be damp 

 and it is assumed the increase in weight was due to absorption of moisture by 

 the egg or possibly condensation on its surface. 



STORAGE OF LEFT-OVER FOODS 



Various vegetables such as' creamed mashed potatoes, frozen peas, frozen 

 broccoli, and canned snap beans were prepared for serving by ordinary home 

 methods. Samples were stored with portions of the cooking juices, if any, In 



