<![CDATA[The aim of this research was to acquire packaging that can uphold the quality of mangosteen fruit whilebeing transported and stored. A Randomized Group Design Factorial method was used, where the firstfactor is the location of ventilation and the second factor is a combination of ventilation types. The firstfactor comprises two levels, specifically, the center location of the packaging surface (L1) and a uniformdistribution on the surface of the packaging (L2). The second factor comprises three levels: completelyround type (V1), completely oval type (V2), and a combination of oval and round (V3). The ventilationdimension for all treatments was 3.45% of the total packaging area. Each treatment was replicated threetimes. A 5 kg capacity corrugated carton of dimensions 27 cm x 22 cm x 22 cm in the full-flap type wasutilized for packaging, with the fruit arranged in the Face Centered Cubic type. Packaging tests wereconducted by transporting mangosteen fruits in packaging through the city and on poorly surfaced roads.The testing parameters comprised the determination of packaging's compressive strength, the distributionof temperature within the packaging, the total soluble solids value of the fruits, the pH value of the fruitsand the percentage of weight loss. The obtained data were analysed by analysis of variance and if there wasan effect of treatment on the observed parameters, the Duncan test was applied. The test results highlightthe significant impact of treatment interaction on mangosteen fruit quality parameters including weightloss, TPT, and fruit pH. The packaging design measured at 27cm x 22cm x 22cm demonstrated acompressive strength value of 284 kgf. The treatment which produced the lowest weight loss of 2.30%,a TPT value of 15.30 and pH 2.6, is L1V1. This treatment is optimal for packaging mangosteen fruit, as itis able to maintain the fruit's quality.]]>
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