Greenhouse tomatoes were collected from Preveza, Greece, washed, exposed to ozone (O3) gas for 1 hr at various concentrations (0.5, 1 and 2 ppm) and stored at 4 ± 1
°C for 49 days. Half of the samples were placed in commercial open crates and the other half were packaged in low density polyethylene (LDPE) bags. Peel firmness, color parameter values (L*, a*and b*), weight loss, total acidity, TVC, psychrotrophs, yeasts and moulds and volatile compounds were determined over the above 49 day storage period. In addition, sensory evaluation was carried out.