Abstract: Fresh Houttuynia cordata is prone to spoilage and deterioration, with a short shelf life and poor edible quality. In this study, fresh Houttuynia cordata was treated with ozone for different durations and then stored at a constant temperature. Indicators such as sensory quality, relative electrical conductivity, malondialdehyde content, soluble protein content, soluble sugar content, and antioxidant capacity were determined to explore a new method for extending its shelf life. The results showed that ozone treatment for 10 minutes and 20 minutes had the best effect on extending the shelf life:These two groups were superior to other groups in terms of off-odor, browning rate, marketability, decay rate, and color. On the 8th day of storage, their sensory score reached 3 points, while the scores of other groups were only 1 point.Their relative electrical conductivity and malondialdehyde content (related to cell membrane permeability) were lower than those of the control group and other treatment groups; the contents of soluble protein and soluble sugar were also better; the catalase activity was slightly lower than that of the control group but significantly higher than that of other treatment groups.In conclusion, ozone treatment for 10 minutes and 20 minutes can significantly extend the postharvest shelf life of fresh Houttuynia cordata and delay quality deterioration, providing a theoretical basis for extending its postharvest shelf life.

Key words: Houttuynia cordata, ozone treatment, antioxidant activity, nutritional quality, sensory quality