Abstract
IT IS now generally recognized that the interior quality of an egg starts deterioration as soon as it is laid. Enzymatic action, hydrogen ion concentration, temperature, and humidity all contribute to that loss. Any method or means which will in any way retard that loss would be beneficial to the egg industry. Farm humidors, humidified trucks, refrigerator cars, cold storage, and oiling of eggs are all important steps in controlling losses due to the above mentioned factors. Several improvements in the handling of eggs to control losses due to hydrogen ion changes have been suggested; namely, the use of carbon dioxide gas and packing eggs in sealed containers.The use of carbon dioxide as an aid in preventing loss of egg quality is not new. It. has been used both in this and many European countries. However, the major use has been in connection with cold storage warehouses. By the .
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