| Summary: | This research aims to produce ozone using a dielectric barrier discharge to extend the shelf life and preserve the quality of mangosteen. The optimum condition of this system was a minimum breakdown voltage of about 6 kV<sub>p-p</sub>, a resonance frequency of 224 kHz, and an oxygen flow rate of 2 L/min. The findings demonstrate that the maximal ethylene concentration value of treated fruit with ozone from oxygen flow rates 2 L/min lower than untreated fruit was approximately 11-fold. The L*, a*, b*, weight loss percentage, pericarp firmness value, and sensory evaluation were used to assess the quality of mangosteen. Compared to control fruit at 15 °C, fruit treated with ozone can have a prolonged shelf life of 9 days. Furthermore, assessing the quality and sensory score indicates that ozonation preserves the sensory quality of mangosteen. The weight loss percentage and pericarp firmness of fruit-treated ozone compared with the control were decreased by 3.34% and increased by 11.18 N, respectively. The sensory score of the fruit treated with ozone was higher than the control fruit, significantly different (<i>p</i> < 0.05).
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