The application of low ozone gas concentrations into cold storage rooms controls ripening by destroying ethylene by oxidizing ethylene to CO2 and water. Ozone eliminates the need for chemicals and food safety concerns created by chemicals. Generally, fresh harvested produce is covered with mold spores. When placed in a high humidity cold storage environment, molds begin to grow and sporalate. When a cold room has low concentrations of ozone gas, the ozone destroys nesting and airborne molds and limits shrinkage losses to about 5% to individual pieces of damaged produce.