The work aims to study the suitable mass fraction of Korla Pears under cold storage treated by ozone in the sale place. With Korla Pears transported to the sale place at room temperature as the experimental material, under the low temperature of (0±1) ℃, 3 ozone mass concentrations (6.24, 12.84 and 19.26 mg/m3) were respectively used to treat Korla Pears and regularly test the relevant physiological indicators. During the 180 days of cold storage, compared with the control group, the Korla Pears treated by ozone delayed the occurrence of peak of ethylene release velocity, inhibited the respiration intensity, delayed the firmness, and reduced the content of TSS and TA. Among them, when the ozone mass fraction was 19.26 mg/m3, the cold storage effect was the best, with higher marketable fruit rate, hard meat, sweet sour fruits, and fresh green peel color. The best ozone mass concentration of Korla Pears under cold storage in the sale place is 19.26 mg/m3.