Rambutan (Nephelium lappaceum L.) is well grown in Indonesia and also has a sizeable export market. However, its spinterns can turn black in a short period of time and it causes rambutan to have lower commercial values and limited shelf-life. The general objective of this research was to prolong the shelf-life of whole and minimally processed edible coated rambutan by applying various types of packaging system. The study was carried out by storing rambutan at low temperature (8 °C) with ten different treatments (combination of whole rambutan with skin and minimally processed-edible coated rambutan stored under polyethylene (PE), polypropylene (PP), vacuumed and non-vacuumed polyethylene terephtalate/polyethylene (PET/PE) and without any packaging as the control). During 14 storage days, observations were done periodically on the physical and chemical characteristics of rambutan. Microbiological contamination and nutrient components of rambutan were also measured for the longest shelf-life treated rambutan. The best treatment was packing whole rambutan in a vacuumed PET/PE which could prolong the shelf-life of rambutan up to 14 days. During storage, rambutan experienced an increase in browning index of the skin and a decreasing trend for firmness and weight which leads to deterioration of rambutan. Nutrient components of rambutan would also experience a general decline such as carbohydrate, fat, ash, and vitamin C content in rambutan stored in vacuumed PET/PE packaging after the 14-day storage which were decreased from 18.46 to 17.63%, from 0.38 to 0.27%, from 0.44 to 0.30%, and from 0.5113 to 0.4003 mg/mL respectively.