## 3 Results and Discussion
### Effect of Coatings on the Content of Polyphenols of Fresh-Cut Parsley during Storage  
The content of polyphenols in the uncoated (control) and coated fresh-cut root parsley is presented in Table 4. After 7 days of storage, an increase in the content of polyphenols was observed, except for in the control sample. It was also observed that, after 14 days of storage (except for the sample coated with whey protein isolate), their value decreased, and after 21 days of storage, all samples showed an increase in polyphenol content compared to the samples from the previous measurement days. Comparing the samples to those stored for 14 days, it was concluded that they were characterized by an increase in the content of polyphenols: for the control sample, from 3.72 mg/g d.m. to 8.6 mg/g d.m. ; for the test coated with the whey protein isolate, from 6.03 mg/g d.s. to 7.55 mg/g d.m. ; for the test coated with the isolate with the addition of jojoba oil at a concentration of 1%, from 6.95 mg/g d.m. to 9.38 mg/g d.m. ; and for the test coated with the isolate with the addition of jojoba oil at a concentration of 2%, from 6.72 mg/g d.m. to 7.41 mg/g on d.m. After 28 days of storage, in the samples coated with the whey protein isolate with the addition of jojoba oil at concentrations of 1 and 2%, an increase in the content of polyphenols (by 0.44 and 0.36 mg/g d.m., respectively) was observed, and in the sample coated with the whey protein isolate and the control, a decrease in the content of polyphenols was observed. Vegetables are a good source of phenols and flavonoids, contributing as antioxidants to reducing the risk of contracting many diseases. During the ripening of vegetables, the content of these compounds is reduced, which results from the vegetable's metabolic rate. The modification of metabolism and the impact of the production of secondary metabolites are possible due to the use of edible coatings, and the use of coatings containing 10% gum arabic maintains the polyphenol content in tomatoes for a longer time than uncoated tomatoes, delaying the aging process [29]. The statistical analysis shows that the storage did not significantly affect the changes in the content of polyphenols in the control sample until day 14, from 7 to 14 days of the research in the trial examining the sample coated with the jojoba oil isolate at a concentration of 1%, and from 7 to 21 days in the trial examining the sample coated with the isolate with jojoba oil at a concentration of 2%. No statistically significant differences were observed between the samples of parsley coated with the isolate alone and the isolate with the addition of jojoba oil at a concentration of 1% on the first measurement day (0 days), and no statistically significant differences were observed between the uncoated parsley discs and those coated with whey protein isolate after 7 days of storage. The change in the content of polyphenols and statistically significant differences between uncoated parsley samples and those coated with the whey protein isolate alone were observed after 14 days of storage. However, after 21 days in the tested trials, no significant statistical differences were noted between the protein coating and the coating obtained with the addition of