Fungal spoilage during the storage of fresh produce is a major concern in the food industry. Several methods have been used in order to improve and increase the shelf-life of food such as pesticide treatment, but the safety issues and concerns about these methods has been questioned due to their observed ill effects on consumer health and environment. Thus, it leads to emergence of a novel alternative residue free treatment. Ozone is known to be a powerful oxidising agent having the ability to break down into harmless oxygen and interestingly leaves no residue. The potential of ozone to reduce food spoilage organisms is well documented and the use of ozone against food spoilage has been approved by US-FDA. The impact of ozone exposure on macroscopic development and morphological characters...