In order to determine the effects of ozonated water sterilization treatment on the freshness and quality of raw aquatic products， the fresh oyster was used as the study object， the changes of in pH value， color difference， sensory index， volatile nitrogen (TVB-N) value and volatile compounds in oysters stored at ice temperature were studied after different concentrations (2， 4， 6， 8， 10 mg/L) of ozone water treatment for different times (1， 2， 3， 4， 5 min). The results showed that the total colony count(TVC) of oyster meat decreased to a minimum of 3.58 CFU/g after treatment with 4 mg/L for 2 min. With the increase of storage time， the TVB-N value of the untreated group reached more than 10 mg/(100 g) after 6 days of storage， and the growth rate was significantly higher than that of the treated group(P<0.05). In the sensory assessment， the sensory score of the untreated group was lower than 8 points on the 7th day， which was considered unqualified， while the sensory score of the ozone-treated group was still qualified on the 8th day， and the sensory score of the untreated group decreased significantly faster than that of the treated group (P<0.05). The pH value of oyster meat in each group decreased first and then increased during the storage period， and the pH value in the untreated group decreased from 6.60 to 6.34 and then increased to 6.86， showing an obvious upward trend. During ice temperature storage， the L value of oyster meat gradually decreased， and a and b increased. Compared with the control group， the brightness of oyster meat was maintained by ozone water sterilization treatment. The contribution rate of volatile principal components of oyster meat after ozone treatment was 90.057%， which could reflect the main characteristic information and overall flavor profile of oyster during storage. Conclusion: Ozone concentration of 4 mg/L was suitable concentration of oyster (action time was 2 min)， and has no effect on flavor. Ozone treatment is a good non-thermal sterilization treatment for raw aquatic products.