Effects of Different Packaging Materials on Egg Translucency, Quality, and Shell Surface Microbiota

Egg quality during storage is a critical factor influencing consumer acceptance and food safety. However, the effects of storage methods on eggshell translucency and surface microbiota remain insufficiently understood. In this study, three common packaging methods, paper pulp trays (PPT), expanded polyethylene foam trays (EPE), and transparent plastic boxes (TPB), were evaluated to assess their impact on egg translucency, internal quality, and microbial communities. Egg quality traits were measured, and microstructural and elemental characteristics were examined using scanning electron microscopy and compositional analysis. In addition, 16S rRNA sequencing was performed to characterize the eggshell surface microbiota. The packaging method significantly influenced translucency development, with EPE mitigating mottling better than PPT and TPB. Storage duration was the predominant driver of internal quality deterioration, particularly affecting the albumen height and Haugh units. Translucency was not associated with shell thickness or mineral content but was likely associated with moisture dynamics. Distinct microbial communities are shaped by different packaging materials. These findings provide new insights into the mechanisms underlying translucency and microbial ecology during egg storage. This highlights the practical implications of optimizing packaging strategies to maintain egg quality, extend the shelf life, and ensure microbial safety.