###### Abstract  
In this paper, the effect of whey-protein-isolate-based edible coatings with the addition of jooba oil at concentrations of 1 and 2% on the qualitative characteristics of fresh-cut root parsley was evaluated. Changes in hardness, color parameters, and the contents of polyphenols and flavonoids over 28 days of refrigerated storage, as well as changes in structure, were examined. It was observed that fresh-cut parsley, uncoated and coated with a protein solution, was characterized by a decrease in hardness, from 59.32 and 59.88 to 50.98 and 48.33 N, respectively, while parsley coated with whey protein isolate with the addition of jooba oil showed an increase in hardness during storage, from 56.28 to 66.23 N and from 52.17 to 60.49 for 1% and 2% of jooba-oil-containing formulations, respectively. The L*, a*, and b* color parameters and hue angle mostly remained at similar levels, which indicate the maintenance of the desired color, but changes in the values were observed during storage. Parameter L* was between 79.56 and 85.33 in the control samples and between 72.54 and 84.19 in the coated samples. It was shown that the use of whey protein coatings and storage time had a positive impact on the contents of polyphenols and flavonoids in the fresh-cut parsley. The highest changes in polyphenols, from 3.13 to 9.82 mg GAE/g d.m., were observed for the samples coated with the formulation containing 1% of jooba oil. The highest increase in flavonoid content, from 23.65 to 40.60 mg QE/g d.m., was observed for the samples coated with the film-forming solution with 2% of jooba oil. Scanning electron microscopy showed a smaller number of pores in the vegetable tissue as a result of the coatings, and this was the most noticeable for the samples without the jooba oil. Storage deteriorated the quality of the fresh-cut parsley surface, and the drying effect was visible. The use of protein coatings incorporated with jooba oil modifies the quality characteristics of fresh-cut parsley, and this can find application in reducing the waste of minimally processed vegetables during storage. ed 2022 202  
consumer acceptance and quality [5]. The use of coatings can also lead to a reduction in the exchange of gases, such as oxygen and carbon dioxide, as well as water vapor and other substances. The functionality of the coatings depends primarily on the properties of the film-forming materials, plasticizers, and other additives used in the preparation of the film-forming solutions. Moreover, coatings as integral food ingredients must meet legal requirements [6]. Carbohydrates, proteins, and lipids are most often used as film-forming substances, while water, ethanol, and acetone are used as solvents. Substances that can be added to films or coating solutions are, among others, essential oils, antioxidants, flavors, preservatives, vitamins, and antimicrobials [7]. The coating technique, due to the addition of biodegradable and cheap compounds, as well as its simplicity, is a method that attracts the interest of many researchers, especially due to the losses of food. Edible films prepared based on proteins (e.g., soy protein, wheat gluten, casein, and whey protein) are usually hydrophilic and sensitive to moisture [8], but these aspects can be easily modified by the incorporation of lipids [9]. Whe protein isolate is a hydrocolloid compound with good film-forming properties; this makes it possible to achieve coherent films with good mechanical properties, which are transparent, tasteless, odorless, and highly flexible [10; 11]. However, the results of many studies show that, in the case of vegetable coatings, the transport of water vapor or gases enabling respiratory processes is necessary; therefore, the barrier properties of films obtained based on proteins should be constantly modified to achieve the best performing properties [12]. Therefore, different functional compounds are included in film-forming solutions to protect fresh-cut fruits and vegetables [6]. Among them, lipids are very popular as a good water vapor barrier.