The aim of this study was to evaluate the different lipid‐based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax coatings formula were used: carnauba wax, carnauba wax incorporated with orange peel essential oil (OPEO) (1%), carnauba wax with montmorillonite nanoclay (MMT) (2%), and carnauba wax combination by OPEO (0.5%) and MMT (1%). Physicochemical properties (total phenol content, antioxidant activity, °Brix, titratable acidity, vitamin C, color, firmness, and pH) of fruits were determined throughout the storage. According to the results, carnauba wax with MMT was better than the other treatments. The highest antioxidant activity was observed in carnauba wax coating containing MMT and total phenol and DDPH gained 733.00 ± 1.204 (mg gallic acid/100 g) and 78.327 ± 0/364%, respectively, at 100th day. Blood orange coated by carnauba wax with MMT had the least of deformation and dissolved solid and the highest acidity rather than other treatments. Moreover, time storage and coating had significant effect on vitamin C content in which maximum and minimum amount was observed in wax coating incorporated by MMT and combination with MMT and OPEO treatments, respectively. Fruits coating with MMT showed better brightness.