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Snake Fruit (Salacca Edulis) var. Pondoh is one of potential commodities in Yogyakarta, Indonesia. It has fluctuated price in farmers level. When it cultivated in the peak season, this price getting drop because of the large of supply in the market. The farmers need a solution to prolong the fruits lifetime. Innovation in postharvest tratement is needed to maintain the product quality. Good packaging and storage method can keep the product from undesirable damage. The aim if the study was to investigate the effect of room themperature-RH treatment and packaging method on salak pondoh quality during storage. Salak pondoh were packaged in four variation: a stem of bunch, single fruit, single fruit in plastic (PP), and single fruit in vacuum plastic. All varian sample were storaged in four treaments: ambient room, humidified room, cool storage, and cooled humidified room. The quality parameters were weight loss, moisture content, brix (%), and fruits stress and strain. ANOVA was used for statistical analysis. The result showed that room storage significantly affect the moisture content and brix.