As global population surges, ensuring food security through sustainable agriculture becomes increasingly critical. Whey protein-based coatings emerge as a promising solution to reduce food waste, particularly in countries like Jordan, where financial support, technological advancement, and inclusive practices are vital for agricultural sustainability. This study delves into how whey protein concentrate can enhance potato quality by increasing dry matter content, firmness, and soluble solids, potentially extending shelf life and fostering sustainable agriculture. To this end, potatoes treated with whey protein coatings were subjected to various storage conditions to assess their impact on quality parameters and statistically analyze the results. Dry matter was affected minimally by treatments, storage conditions, and their interactions. Firmness was affected marginally by treatments and storage conditions but significantly by storage period. Total soluble solids were affected significantly by all factors, with significant interactions between storage period and treatments/storage conditions. Treatment 2 preserved firmness better but slightly reduced total soluble solids compared to treatment 1, while both maintained dry matter levels similar to the control. Refrigeration was most effective at preserving total soluble solids, while room temperature and incubator conditions led to greater degradation. Over time, dry matter peaked at 24 days and then declined, firmness softened steadily, and total soluble solids dropped sharply after 32 days. Refrigeration and coatings helped maintain quality, but storage beyond 32 days significantly deteriorated product quality. Figures 3-11 illustrate the changes in these parameters under various conditions and treatments. The partial correlation coefficients between dry matter, firmness, and total soluble solids, indicating minimal to no significant correlations except for a significant correlation between firmness and total soluble solids at the 32-day storage period. The study concludes that while dry matter was affected minimally, firmness and total soluble solids were significantly influenced by treatments, storage conditions, and storage period, with refrigeration proving most effective in preserving quality, especially beyond 32 days, emphasizing the importance of optimized storage conditions for producers.