The aim of this study was to investigated the effects of orange peel essential oil (2.5%) and ultrasonic treatment (30 min, 40% amplitude) on the rheological, functional, particle size, zeta potential, physical/mechanical properties and antimicrobial properties of corn starch (2%)‐based edible coating and films. Furthermore, the effects of the developed corn starch‐based nanoformulations on the shelf life of citrus (Kinnow) fruits were investigated by assessing the physiological and physicochemical properties such as weight loss, acidity, total soluble solid, pH, colour, firmness, phenolic, flavonoid, antioxidant and antimicrobial activity (yeast and molds) during storage at ambient condition (23±2°C) up to 15 days with 3 days of intervals. The results of the studies showed that the ultrasonic approach and essential oil significantly (p<0.05) improved the quality characteristics of edible coating formulations, stability, and rheological behavior of coating materials by reducing the particle size, including antimicrobial activity against Aspergillus niger (19 mm), Escherichia coli (25 mm), and Staphylococcus aureus (18 mm). The particle size of the coating materials reduced from 2495 nm (control) to 298.8 nm by the application of ultrasonication treatment with improved value of zeta potential (‐39.251 mV) and optical density (3.7775) as well as antimicrobial activity. No significant effect of ultrasonication was observed on the pH of coating materials but TSS was significantly reduced as compared to control (CS). The tensile strength (720.29.20 N) and solubility (32.40%) of the CSEOU edible film was also significantly (p<0.05) improved as compared to CSEO and CS edible films. Furthermore, the coating formulation enriched with essential oil and ultrasonic treatment (CSEOU) improved shelf‐life of Kinnow by maintaining the postharvest quality attributes throughout the storage period via reduction in the weight loss (PLW) and microbial load, as well as maintained higher acidity (TA), total soluble solids (TSS) and higher antioxidant activity as compared to CSEO treatment and control samples. On last day (15) of storage, CSEOU coating treated samples indicated lowest weight loss (24.57%), higher TA (3.999%), lower pH (3.89), higher firmness (494.229 N), phenolic (26.17 mg/100 g), flavonoid (34.11 mg/100 g), antioxidant (49.04%) and antimicrobial activity against yeast and molds as compared to samples treated with CSEO edible coating.This article is protected by copyright. All rights reserved