# The Plasma Ozonizer System for Mangosteen Storage Container to Preserve the Quality of Mangosteen
## 1 Introduction
More ACS are created during this time in order to synthesize ethylene, and the fruit will mature quickly as evidenced by the change in appearance [13]. Recent studies have looked into different methods to lengthen the shelf life of mangosteen. [PERSON] et al. [14] used the 1 \(\mu\)L L\({}^{-1}\) 1-methylcyclopropene (1-MCP) for 6 h at 15 \({}^{\circ}\)C. Fruit treated with 1-MCP had a shelf life increase from 18 days to 27 days. They explained that 1-MCP reduces the ethylene production and pericarp levels of 1-aminocyclopropane-1-carboxylic acid (ACC) and the pericarp activities of ACC synthase (ACS) and ACC oxidase (ACO). According to the research completed by [PERSON] et al. [12], 1-MCP can effectively delay the ripening of mangosteen fruit. [PERSON] et al. [15] investigate how GA3 hormone therapy affects the shelf life of mangosteen as well as the impact of coating materials (chitosan and wax) and an ethylene absorber (zeolite-KMnO\({}_{4}\)). The quality of the color on mangosteen fruit during storage was impacted by the application of the hormone, coating matrix, and zeolite-KMnO\({}_{4}\). The coating process and the use of packaging affected the mangosteen respiration pattern, which reduced fruit weight loss during storage compared to controls. When considering the issue of transporting large quantities of fruit, it is certain that a huge amount of chemicals is also required. Using large amounts of chemicals may cause residues that harm consumers and create trust in consumption. The food, fruit, and vegetable industries are interested in ozone because the molecule quickly decomposes into O\({}_{2}\) without leaving any residues on the produce [16]. As a result, ozonation is a method that ensures the safety and quality of food. Recent studies have looked into the sanitizing ability of ozone for processing fresh-cut produce to keep the nutritional and sensory quality parameters and achieve microbial control to stop or slow down food spoilage. Both gaseous and liquid forms of ozone can be used for treatments. [PERSON] et al. [17] studied case strawberries that were heat treated and gaseous ozone concentrations of 0.5, 1.0, and 1.5 ppm for 40 min. The study showed that tittatable acidity and weight loss percentage were significantly impacted by ozone and heat treatment, whereas color parameters L\({}^{*}\), a\({}^{*}\), b\({}^{*}\), and pH were significantly impacted by ozone concentration of 1.5 ppm plus heat treatment. The conclusion was that strawberries treated with ozone at a concentration of 0.5 ppm and 0.5 ppm in combination with heat treatment recorded a higher score in sensory analysis and a marginally longer storage time. [PERSON] al. [18] compare the physicochemical characteristics and antioxidant activity of exposed continuously to ozone fumigation (0, 1.5, 2.5, 3.5, and 5 ppm)-treated for 96 h of freshly harvested papaya fruit and untreated fruit. The results indicated that the fruit exposed to 2.5 ppm ozone had higher total soluble solids, ascorbic acid, b-carotene, lycopene, antioxidant activity, reduced weight loss, superior sweetness, and overall acceptability at day 10 compared to the control. [PERSON] et al. [19] treated kiwifruits with 1-MCP and exposed fruits to ethylene-free cold storage at 0 \({}^{\circ}\)C with the ambient atmosphere (control) or atmosphere enriched with ozone 0.3 uL L\({}^{-1}\) for 6 months. They found that treatment with either 1-MCP or O\({}_{3}\) inhibited endogenous ethylene biosynthesis and delayed fruit ripening at 20 \({}^{\circ}\)C, and 1-MCP and O\({}_{3}\) in combination severely inhibited kiwifruit ripening, significantly extending fruit storage potential. In the case of liquid forms, [PERSON] et al. [20], the combination of ozone water treatment (200 mg O\({}_{3}\) h\({}^{-1}\)) for 10 min followed by cold storage at 6 \({}^{\circ}\)C under a controlled atmosphere (2%O\({}_{2}\), 5%CO\({}_{2}\), and 93%N\({}_{2}\)) resulted in the greatest decrease in the respiration and ethylene rates of carrot stick samples stored for 30 days.