The study was conducted to investigate the effects (i) ozone treatment (0 to 20 minutes), (ii) the combined of citric acid (0 to 0.2%) and ascorbic acid (0 to 0.2%),   (iii) types of package (polyvinylchloride and expanded polystyrene combined   polyvinylchloride) at low temperatures (5±1 and 9±1°C). The results showed that the microbial populations in minimally processed shallot could be reduced by ozone treatment (from 449 to 185 cfu/g after 20 minutes of treatment). The pesticide residues (Abamectin content) in the products were not found after 5 minutes by ozone treatment. Among the pre-treatment conditions, the combination of 0.15%  citric and 0.15% ascorbic acid had the greatest impact on the total polyphenolic content and antioxidant activities of shallot (17.06 mgGAE/g and 58.52%,  respectively). Fresh shallot stored at 9±1°C could maintain color and weight until  14 days. In addition, the quality of shallot was still good when they were packaged in expanded polystyrene combined polyvinylchloride.