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The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

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