Abstract: The effect of preserving the white shrimp (Litopeneaus vannamei) by the ice with high concentration of ozone was studied in this assay. The results showed that the shelf-life could be lengthened 3~5 days by the ice with 5 mgkg-1 ozone, and the total volatility basis nitrogen (TVBN) was reduced and the bacteria colony was decreased by 91%. The bactericidal effectiveness of ozone ice is strong enough to attain the better preservation effect. As a convenient, simple, environmental friendly method, it could be used in the preservation and transportation of seafood. The passive situation of utilization of ozone in preservation was broken and a new effective procedure was setup for the aquatic product preservation.