The effect of ozone fumigation on the reduction of difenoconazole residue on strawberries was studied. Strawberries were immersed in 1.0 L of aqueous solution containing 400 μL of the commercial product (250 g L(-1) of difenoconazole) for 1 min. Then, they were dried and exposed to ozone gas (O3) at concentrations of 0.3, 0.6 and 0.8 mg L(-1) for 1 h. The ozone fumigation treatments reduced the difenoconazole residue on strawberries to concentrations below 0.5 mg kg(-1), which corresponds to a 95% reduction. The strawberries treated with ozone and the control group, which was not treated with ozone, were stored at 4°C for 10 days. Some characteristics of the fruit were monitored throughout this period. Among these, pH, weight loss and total color difference did not change significantly (P > 0.05). The fumigation with ozone significantly affected the soluble solids, titratable acidity and ascorbic acid content (vitamin C) of the strawberries preventing a sharp reduction of these parameters during storage.