# The Plasma Ozonizer System for Mangosteen Storage Container to Preserve the Quality of Mangosteen
## 1 Introduction  
The plasma ozonizer system is an apparatus that can generate ozone. The system comprises an ozonizer or ozone tube, an electrical power source, and an oxygen tank. Ozone generation is plasma chemistry resulting from the interaction of many fundamental reactions simultaneously during discharging. There are generally four methods of ozone production: corona discharge, dielectric barrier discharges (DBD), UV radiation, and electrolysis. The key mechanism for ozone generation in all methods is to generate enough energy to break the bonds of oxygen gas molecules to oxygen atoms. These oxygen atoms lead to the formation of ozone gas. The most efficient method to produce ozone is the DBD method because the DBD method can produce ozone with higher intensity and is a process that can occur at atmospheric pressure [1]. Ozone (O\({}_{3}\)), a molecule composed of three oxygen atoms, is a powerful oxidizing agent. It has intense oxidizing properties 1.5 times greater than chlorine, and there are various applications for gaseous and dissolved ozone or ozonated water in disinfection [2], food processing [3], agriculture [4; 5; 6], and medicine [7] applications. In addition, because ozone is highly unstable and decomposes rapidly, it can decompose into oxygen when the temperature rises, so there is no harmful chemical residue. _Garcinia mangostana_ L., also known as mangosteen, is a well-known fruit from Thailand. Its edible air is white, juicy, sweet, and slightly acidic with a pleasing flavor, and its attractive appearance has made it recognized as the \"Queen of Fruit\". Mangosteen is a climacter fruit that ripens as a result of hormones such as ethylene [8]. Additionally, the fruit's pericarp includes bioactive substances with strong antioxidant and anti-inflammatory qualities that have been utilized to treat a variety of ailments, such as xanthones andanthocyanins [8; 9]. The ripe fruit is harvested when its pericarp is dark reddish purple and mostly inedible. Mangosteen has seven stages of maturity that are noted by changes in the color of its peel [10]. The color of the peel varies as the mangosteen reaches each of its seven stages of maturity. Throughout the procedure, the unripe green fruit gradually darkens. Typically, the pericarp is still green when the fruit is at its mature green stage. Red marks appear on the pericarp surface once it begins to ripen, but the pulp is still hard and attached to the pericarp. The fruit was picked when it reached stage one, the minimal stage for harvesting and exporting (pale greenish-yellow with 5-50% scattered pink dots) [11]. Fruit that is picked at this stage of development will naturally ripen. The color changes in the peel are influenced by ethylene production [12]. However, fresh mangosteen fruit is difficult to market because they are sensitive to chilling damage and are perishable. Therefore, some chemicals may be used to solve such issues. Ethylene weakens the stress resistance of fruits and vegetables and speeds up the ripening and aging processes. Therefore, it is deleterious to the preservation of fruits and vegetables after harvest. In accordance with their metabolic properties, fruits, and vegetables can be classified as either respiratory (e.g., peaches, bananas, apples, avocados, and mangosteen) or non-respiratory climacteric (e.g., cherries, grapes, strawberries, and blueberries) types. Non-climacter fruits will not significantly change ethylene production or respiration rate. Yet ethylene will also hasten the maturation and aging of the organism. While fruits and vegetables have climacter respiration, there are two stages to go through: growth and maturation. During the growth phase, fruits and vegetables have a low respiration rate and produce little ethylene, and a few 1-aminocyclopropane-1-carboxylic acid synthases (ACS) are generated to produce ethylene. After that, the respiration rate and ethylene production might be several times higher when the plant enters a mature period.