Copur, GulsenCamcil, O.Sahinler, NurayGul, A.2024-09-182024-09-1820080003-9098https://hdl.handle.net/20.500.12483/10894Effects of various concentrations of propolis for egg coating (5%, 8% and 10% of propolis in ethanol) on the interior quality of fresh eggs were evaluated during 4 weeks of storage. During storage, albumen height decreased whereas albumen pH increased. The albumen pH of the uncoated eggs (control; Group I), and the eggs coated with alcohol (Group II) and 5% propolis (Group III) was significantly higher (P 0.05) than the albumen pH of eggs coated with 8% (Group IV) and 10% propolis (Group V). On the other hand, at 4 weeks storage eggs of Groups IV and V had a higher albumen index than the rest of the groups. The HU value of eggs of Groups IV and V were significantly higher than for eggs of Groups I, II and III. Coating with 10% propolis (Group V) resulted in the maintenance of grade 'A' for 2 weeks longer than for the other groups. Propolis did not affect yolk-index (YI) value (p > 0.05). In conclusion, coating of eggs with 10% propolis extract improved interior egg quality during storage.eninfo:eu-repo/semantics/closedAccesslayereggspropolisHaugh unitalbumen PHalbumen indexArticle72135402-s2.0-41049092146N/AWOS:000254855600006Q4