The thrust of these study is to investigate the effect of a novel paraffin wax coating with the addition of neem bark and neem leaf extracts on the quality and shelf life of papaya fruit stored under refrigeration conditions. This was because the coating would address the major postharvest issues that will lead to losses like loss of the moisture, microbial activity, oxidation, and general quality loss during storage. The change in the parameters of weight loss, firmness, color change (L, a, b values), nutritional content (ascorbic acid and total phenolic content), antioxidant activity, and microbiological stability was regularly evaluated over the storage period. Furthermore, texture, flavor and overall acceptability for consumer preferences have been driven where also measured to ensure they were not compromised.