Abstract: The aim of the present study was to assess the impact of different Vaseline coating methods and refrigeration methods on egg preservation effect. A total of 160 white shell eggs with the same deadline of consumption and similar weight were selected. The weight, Haugh unit and yolk index of 10 randomly chosen eggs were determined and were used as the initial data. The other 150 eggs were randomly assigned into one of three groups： control group （stored under ambient condition ）, Vaseline coating group （stored under ambient condition）, and refrigeration group （stored at 4 ℃ ）. The experimental period lasted for 25 days, and 10 eggs were selected from each group every 5 days to determine and compare their weight, Haugh unit and yolk index. The results showed that the weight, Haugh unit and yolk index of eggs in the three groups all exhibited a descending trend as the extension of storage duration; the most obvious descending trend of the indexes associated with egg quality was observed in control group, and both of the Vaseline coating and refrigeration treatment effectively alleviated the descending trend of the egg quality associated indexes. It is concluded that in terms of egg preservation effect, the Vaseline coating methods perform better than refrigeration methods.