The additioned of CaCl2 and edible coating alginate is known to maintained the quality of the fruit, so it could extend the shelf life of fresh cut fruit. This research has been carried out in Laboratory of Postharvest Technology Faculty of Agriculture Universitas Muhammadiyah Yogyakarta in May 2019. This study purpose to determine the optimum effect and concentration between edible coating alginat and CaCl2 on fresh cut California papaya. This research was carried out in Completely Randomized Design (CRD) with factorial experimental design, such as the factor of CaCl2 concentration consisting of 3 levels and 2 levels of alginate concentration in 6 treatments. The first factor is alginate 0% and alginate 2%, then the second factor is CaCl2 0% , CaCl2 3% and CaCl2 6%. The results showed that the additions of a combination alginate and CaCl2 edible coatings only affcted he observation of total dissolved solids of fresh cut California papaya and the additions of each alginate, CaCl2, 3% CaCl2 and 6% CaCl2 could extend the shelf life of fresh cut California papaya until the 10th day.