The effects of ozone treatment at different concentrations on the nutritional quality and antioxidant capability of preserved orange peel were examined. After 15 minutes of the treatment with ozone at three low, medium and high concentrations, the fresh orange peels were processed into preserved orange peels. Comparison was made between the untreated group and the ozone treated group on the Vc content, flavonoids content, total color difference and antioxidant activity. The results showed the decreasing order for the Vc content, flavonoids content, total color difference as well as the reducing power, DPPH· scavenging rate, ·OH scavenging rate, O2-· scavenging rate, and ABTS+· scavenging rate of preserved orange peel as: ozone treatment at the medium concentration (9.10 mg/L)> ozone at the low concentration (13.78 mg/L)>ozone at the high concentration (22.23 mg/L)> the untreated samples. Compared with the untreated samples, the Vc content increased from 1.25 mg/g to1.40 mg/g, the flavonoid content increased from 0.57 mg RE/g to 0.68 mg RE/g, and the total color difference value decreased from 34.88 to 28.80. Ozone water treatment had significant effects on the nutritional value and color of preserved orange peels (p<0.05), and the product antioxidant activity was also significantly improved (p<0.05). Among them, there is a significant positive correlation between the antioxidant capability and the contents of Vc and flavonoids of preserved orange peel. Accordingly, a short-term treatment with ozone benefits the quality and antioxidant activity of preserved orange peel.