Ozone exposure was assessed for storage of thornless blackberries whic
h are prone to fungal decay. Blackberries were harvested and stored fo
r 12 days at 2 degrees C in 0.0, 0.1, and 0.3 ppm ozone. Berries were
evaluated for fungal decay, anthocyanins, color and peroxidase (POD) a
ctivity. Ozone storage suppressed fungal development for 12 days, whil
e 20% of control fruits showed decay. The main mold was Botrytis ciner
ea. Ozone storage did not cause observable injury or defects. By 12 da
ys, anthocyanin content of juice was similar to initial levels for all
treatments. Surface color was better retained in 0.1 and 0.3 ppm-stor
ed berries by 5 days and in 0.3 ppm berries by 12 days, by hue angle v
alues. POD was greater in controls and 0.1 ppm samples, and was lowest
in 0.3 ppm fruits by 12 days. Ozone storage resulted in market qualit
y extension.