Maintaining egg freshness in the absence of refrigeration: The potential of zero‐energy cooling pots

Abstract Background Egg storage in regions with unreliable electricity is challenging, leading to rapid quality deterioration and postharvest losses. This study evaluated the efficacy of a Zero‐Energy Cooling (ZEC) pot, an evaporative cooling technology, for preserving table egg quality in comparison to conventional refrigeration and ambient storage. Results A total of 175 fresh eggs were stored under three conditions (ambient, refrigeration, ZEC pot) and assessed over 21 days for external (weight loss, dimensions) and internal (Haugh unit, yolk index, pH) quality parameters. Storage method significantly ( p < 0.01) influenced quality degradation. Ambient storage led to rapid deterioration, with eggs falling below the 60 Haugh unit (HU) acceptability threshold after only 8 days. In contrast, both refrigeration and the ZEC pot effectively preserved quality, maintaining HU above 60 for the entire 20‐day storage period. Remarkably, the ZEC pot minimized cumulative weight loss (0.34%) even more effectively than refrigeration (0.85%) and ambient storage (2.12%). This superior performance is attributable to its cool (19°C) and highly humid (85% RH) internal microenvironment, which drastically reduces the driving force for evaporation. Conclusion The ZEC pot is a highly viable, energy‐free alternative to refrigeration, capable of maintaining Grade A egg quality for up to 20 days. This technology holds significant potential for reducing postharvest losses and enhancing food security in regions with limited access to electricity.