The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 degrees C/70-75% R.H (25 degrees C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 degrees C/90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 mu m LDPE (low density polyethylene) film coating, 13 mu m PVC (Polyvinyl chloride), and non-coated sample (13 degrees C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 degrees C is two weeks; while storage at13 degrees C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 degrees C/90-95% RH without the use of coatings and films was more effective and economical.