Rambutans (Nephelium lappaceum L.) are harvested when the fruit have reached optimum visual and organoleptic quality. The fruit are non-climacteric with little change in total soluble solids or titratable acidity after harvest. Rambutans rapidly deteriorate unless proper handling techniques are employed. Visual appearance can be maintained if moisture loss (largely from the spinterns) is minimised (95% relative humidity) and the fruit are refrigerated (7–10 °C, depending on cultivar). Under these conditions, rambutans have a storage life of approximately 10–15 days. Postharvest pulp quality and disease development are generally stable under refrigeration until after fruit have become visually unacceptable from chilling injury. Chilling injury is confined to the skin and is characterised by a colour change from red to maroon. Colour deterioration can be further retarded (three–four days) by storage under enhanced carbon dioxide atmospheres (9–12%). Further study into maintaining visual appearance of rambutans is needed before shelf-life can be extended.