Preservative Potential of Biobased Oils on the Physiochemical Quality of Orange Fruits during Storage

In recent times, there is an increasing global interest in the consumption of safe, healthy fruits and juices without synthetic materials preservatives. The objective study was to evaluate physiochemical quality Valencia, Ibadan sweet, Washington varieties sweet orange (Citrus sinensis L. Osbeck) response eucalyptus leaves, peels, their combination during 30 days storage at ambient 25°C 80-85% relative humidity. experimental design a 4 × 3 factorial completely randomized design. results showed that coated with combined oils leaves peels significantly ( id="M2"> P ≤ 0.05 ) delayed weight changes, firmness, titratable acidity, total soluble solids concentration, vitamin C content, higher acceptability extended shelf life compared uncoated control fruits. Valencia (V1) exhibited significant beneficial effect biobased treatment on weight, content. (V2) fruits, enhanced acidity relatively better marketability. Biobased are known reduce fruit loss by limiting respiration rate. It concluded oil had best keeping citrus fresh. These findings provide practical basis for application as effective preservative improve