Effects of ozonated water treatments on storage of Fuji apple were investigated. Fuji apple were washed with ozonated water at concentrations of 0.3mg/L, 0.6 mg/L, 0.9mg/L, 1.2mg/L, and then stored at 13℃and 0℃, respectively. The quality and physiology changes of fruit were monitored periodically during storage. The results showed that ozone treatments could inhibit respiration rate and ethylene evolution of the Fuji apple, delay the decrease of total soluble solids, titratable acidity and firmness, and decrease the loss of water at both storage temperatures significantly. The fruit quality was better stored at 0℃ than at room temperature. The ozone water treatments can maintain higher storage quality of the Fuji apple, and the optimal concentration was 0.9mg/L. Ozonated water treatment combined with cold storage was good for maintaining the fruit quality of Fuji apple.