Fresh cut fruits can be defined as the fruits that are presented to the consumers in a state that they can be consumed directly without undergoing any transformation. With the passage of time, eating habits of consumers are changing due to shortage of time and health awareness, and they prefer ready to eat and high nutritious food products that can also save consumer's time. Fresh cut fruits could be an excellent alternative to the fast foods and ready to use as they are minimally processed food products keeping their natural nutritive profile. The most predominant factors determining the quality of fresh products are their texture, flavor, color, nutritional value, appearance, and microbial safety (Lin & Zhao, 2007). Fresh cut fruits have greater chances of undergoing deterioration as compared to the whole fruit (Qadri et al., 2016) because while cutting, trimming, or wounding the fruit tissue, there is a sharp increase in respiration rate leading to increased utilization of sugars, organic acids, and lipids and increased ethylene production which stimulates ripening ultimately leading to senescence (Kays, 1991). Exposed surface of fresh cuts provides an ideal condition which favors the colonization of microbes that occurs due to the increase in moisture as well as dissolved oxygen content on fruit surface (Nguyen-the & Carlin, 1994). The shelf life extension and preservation of fresh cut products are still major concerns along with maintaining its microbial safety (Rico et al., 2007). Papaya (Carica papaya L.) is a delicious fruit that belongs to the Caricaceae family. Papaya has anti-inflammatory properties as well as high antioxidant content which are known to decrease cholesterol secretion and are used for treatments that can effectively prevent heart attack, stroke, diabetes, high blood pressure, and various heart diseases (Eno et al., 2000). Papaya is a known

Fresh cut fruits and vegetable have gained penetration and popularity since last few years. These fresh cut commodities are in great demand among the consumers as these are ready-to-eat fresh and provide all essential nutrients. The increasing trend in fresh cut produce tends to increase the investment in research and development to address various issues regarding the product supply, refrigeration, packaging technology, processing and shelf life extension. Cutting and peeling causes physical damage to the raw fruit and vegetable that make them more perishable. In these review latest developments that plays the key role in extending the shelf life of the fresh cut are discussed. These technologies help in reducing the microbial load over the fresh cut without much altering the physicochemical properties. Future researches should consider various combined technologies which allow better preservation as well as supplemented with nutritional factors.