The effect of ozonated water (0.5 ppm/5 min, 5°C) as an alternative decontamination treatment to chlorinated water (150 ppm active chlorine/1 min, 5°C) was evaluated in fresh-cut 'Rocha' pear (quarters). The quality of the product was studied just after minimal processing and during storage at 5°C (13 days) by evaluating microbial (total mesophilic aerobic, yeast and moulds and lactic acid bacteria counts), chemical parameters (soluble solids content and pH) and sensorial attributes (colour, firmness and general acceptance). The relationships between sensory perception of undesired changes, microbial contamination threshold and chemical indices were investigated and compared between both samples. No significant reduction of the initial microbial flora was observed in fresh-cut pear treated with ozonated and chlorinated water. Both samples also showed a very similar (P>0.05) microbial pattern during storage for all tested groups. No significant changes (P<0.05) were observed in the soluble solids content and pH of either fresh-cut samples during storage. However, sensory quality of fresh-cut pear treated with ozonated water was better than that treated with chlorine.