Ozone at the concentration of 0.04 muL L-1 appears to have potential for ex
tending the storage life of broccoli and seedless cucumbers stored at 3 deg
reesC. Response to ozone was minimal for mushrooms stored at 4 degreesC and
cucumbers stored at 10 degreesC. Ozone generators producing 0.04 muL L-1 o
zone reduced the ethylene level in vegetable storage rooms from 1.5-2 muL L
-1 (as produced by apples placed in the room) to a non-detectable level. At
concentrations of 0.4 muL L-1, ozone was effective in removing ethylene fr
om the atmosphere in an apple and pear storage room. The ozonized and non-o
zonized apples and pears showed no difference in fruit quality. This study
explored a potential use of ozone application in wholesale storage rooms wh
ere ethylene-producing and ethylene-sensitive fruits and vegetables may be
stored together.