Papaya is widely grown in tropical and subtropical regions, known for its rich nutritional profile and high content of vitamins and minerals. However, the limited postharvest shelf life of papaya presents challenges in storage and international trade. Therefore, this study conducted an assessed of the combined treatment of KMnO4 and activated carbon in a 2:1 weight ratio, at concentrations ranging from 0 to 15 g/box, aimed at delaying fruit ripening in postharvest papayas. Analysis of this study revealed that using a 12 g/box mixture of KMnO4 and activated carbon (at a 2:1 ratio) was the most effective, resulting in an extension of the storage duration from approximately 10 days to 16 days, representing a 60% increase. Additionally, this treatment contributed to the preservation of postharvest fruit quality, including the maintenance of high levels of protein, total sugars, and vitamin C. The combination of KMnO4 and activated carbon was also found to delay the peak of respiration and ethylene production during postharvest storage, demonstrating the process of extending the shelf life of papayas. The research outcomes lay a foundation for improved fruit preservation and quality maintenance after harvesting, which is crucial for facilitating international trade and distribution of this nutritious tropical fruit.