# Whey Protein Biopolymer Coatings for Sustainable Preservation of Potato Quality During Storage

## TL;DR

This paper explores using whey protein coatings to preserve potato quality during storage, offering an eco-friendly alternative to traditional packaging.

## Contribution

The study introduces whey protein concentrate-based coatings, with and without chitosan, as a sustainable solution for potato preservation.

## Key findings

- WPC-based coatings, especially with chitosan, improved potato firmness retention during storage.
- Refrigeration was most effective in preserving potato quality compared to room temperature or incubator storage.
- Storage duration had the strongest impact on potato quality parameters like dry matter and soluble solids.

## Abstract

Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without chitosan, in maintaining potato quality under different storage conditions and durations. Tubers were treated with WPC coating (WC1) or WPC–chitosan coating with additives (WC2) and stored at room temperature (RT, 24 °C), refrigeration (RF, 4 °C), or incubator (IC, 20 °C) for up to 48 days. Dry matter (DM), firmness (FR), and total soluble solids (TSS) were determined every 8 days. DM ranged between 17.3–20.7%, FR between 5.6–8.1 N, and TSS between 3.4–5.3 °Brix. Storage period (SP) had the strongest influence, with DM peaking after 16–24 days, FR gradually decreasing, and TSS dropping sharply after 32 days. Coating did not significantly affect DM, but WC2 improved FR retention while slightly lowering TSS. RF best preserved FR and TSS, whereas RT and IC accelerated quality loss. Overall, WPC-based coatings, particularly WC2, provide a biodegradable and effective strategy to reduce postharvest losses, maintain potato quality, and support sustainable food preservation.