This study was done to determine the effects of ozone treatment time (5-25 minutes) on the quality and shelf life of black cherry tomatoes (Solanum lycopersicum cv. OG). Results showed that the ozone treatment was carried out for 15 minutes (ozone-generating capacity of 80.4 mg/h, in a tank of 4 water liters, a sample weight of 500 g, a ratio 1:2 of tomatoes and water) helped to reduce total aerobic microorganisms and gave the best value for bioactive compounds content (anthocyanin 4.35 mgCE/100g, lycopene 37.01 µg/g, vitamin C 56.03 mg%, total phenolic (43.86 mgGAE/100g) and DPPH free radical scavenging activity (82.25%) and prolonged fruits storage time (14 days) compared to an untreated control sample (the mold appeared after only 3 days).