Technical Abstract: Rambutans (Nephelium lappaceum) are exotic tropical fruit with a relatively short shelf-life. Fresh rambutans are bright red or yellow at harvest, but the skin color and spinterns darken during storage. Postharvest diseases also limit the successful marketing and export of this specialty fruit. Pericarp browning can be delayed when the fruit are held at 8-12°C and 95% relative humidity, depending on cultivar. The use of modified atmosphere packaging or enhanced CO2 atmospheres (9-12%) can also maintain the visual quality of rambutans. Integrated preharvest and postharvest practices that achieve disease control while reducing desiccation and browning are needed to extend rambutan shelf-life beyond two weeks.