Papaya (Carica papaya L.) peel contains pectin, a high molecular weight polysaccharides that can be used as a thickening agent in the preparation of jams, jellies, marmalade, and also in edible coatings due to its ability to form gels. This research was aimed to characterize pectin extracted from papaya peel, determine the characteristics of edible film made of pectin-starch formulations, and its application as edible coating to fresh-cut apples in order to extend the shelf life. The pectin extracted from papaya peel was classified as low methoxyl pectin (LMP) that required calcium ions in order for it to form gel. The pectin was then utilized in edible films making together with corn starch addition. There were two factors which included pectin amount (0.75 g, 1.0 g, 1.25 g) and corn starch concentration (40%, 50%, 60%, based on weight of pectin). The selected edible films formulation was pectin amount of 1 g with 50% corn starch (based on pectin weight). The selected formulation was made into edible coating and applied to fresh-cut apples which was stored in room and refrigeration temperature. At room temperature storage, the control (uncoated) fresh-cut apples had the shelf life of 2 days, while the coated fresh-cut apples had the shelf life for 3 days. At refrigeration temperature storage, the control (uncoated) fresh-cut apples had the shelf life of 12 days, while the coated fresh-cut apples had the shelf life for 15 days. In conclusions, for both room temperature and refrigeration storage, the application of edible coatings had proven to contribute in maintaining the color of fresh-cut apples from browning, inhibit weight loss and tissue softening, depletion of TTA and TDS, also lower bacteria, yeast and molds count, that eventually resulted in a prolonged shelf life of coated fresh-cut apples.