Abstract: In this study, fresh Houttuynia cordata was treated with ozone for different durations and then stored at a constant temperature. Its sensory quality, water content, color, relative electrical conductivity, malondialdehyde (MDA) content, soluble protein content, soluble sugar content, and antioxidant enzyme activities were determined to explore a new method for extending its shelf life. The results showed that ozone treatment for 10 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 incidence, and color. Their relative electrical conductivity and MDA content (both indicators of cell membrane permeability) were lower than those of the control group and other treatment groups, the contents of soluble protein and soluble sugar were better, and the catalase activity was slightly lower than that of the control group but significantly higher than that of other treatment groups. In conclusion, appropriate ozone treatment can significantly extend the postharvest shelf life of Houttuynia cordata and delay quality deterioration, thus providing a theoretical basis for extending its postharvest shelf life.

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