Abstract: This study used high concentration of CO2 with different proportions of N2, O2, and air as equilibrium gas to store eggs. Freshness indicators such as weight loss, yolk index, Hough units, and pH of egg white were evaluated preservation effects of modified atmosphere packaging on shelf-life extension on eggs. Finally, weight loss, pH of egg white was significantly in lower level and yolk index, Hough units were in higher level for egg samples stored in MAP (60%¹00% CO2) under 25℃.After 28d of storage, the yolk of unpackaged samples in control group was loosed and Hough units of eggs in air package samples dropped to B grade. But egg samples kept in AA grade throughout the entire storage period in MAP, without significant difference (p<0.05) among different gas mixtures.