Abstract: Food preservation has always been a concern for the secured quality of the food products. Of suggested many antimicrobial agents reported, the chitosan blend with bacteriocin based food packaging formulation for the preservation purpose solely depends upon the synergistic effect of both the molecules. The durability, resistance to the foodborne pathogens, external environmental factors such as pH, temperature, and changes in chemical properties makes chitosan more effective packaging material for the preservation of the food. The papaya preservation at room and refrigerated temperature showed that the preservation at refrigerated conditions showed more effectiveness. The chitosan and nisin based film showed no or less moisture content, water-solubility, no difference in antioxidant properties of the papaya fruit and was able to inhibit the microbial load due to its combine antimicrobial properties.