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The purpose of this paper was to analyze the influence of different storage times and conditions on the quality of eggs produced in the city of Rio Branco, in the state of Acre. Six storage conditions, namely – At room temperature, Refrigerated, Vacuum, Vacuum + Silica, Vacuum + O2 absorber, Vacuum + Silica + O2 absorber –were analyzed in seven periods (zero, seven, 14, 21, 28, 35 and 42 days). Haugh Unit, Yolk Index, White and Yolk pH were evaluated. Conditions and storage periods significantly influenced the reduction of Haugh unit values and yolk index, as well as increasing the pH of the egg white. The eggs were less affected when stored under refrigeration and packed under vacuum. The pH values of the yolk presented certain stability, varying from 6.14 to 6.78, oscillating between the storage periods. Vacuum storage, whether or not accompanied by silica or oxigen absorber, presented superior results when compared to those submitted to room temperature.

QUALIDADE DE OVOS PRODUZIDOS E SUBMETIDOS À DIFERENTES CONDIÇÕES DE ARMAZENAMENTO NA AMAZÔNIA OCIDENTAL, ACRE - BRASIL