To investigate the effects of thermal shock, ozone and their combination treatment on the antioxidant system and storage quality of fresh-cut taro, fresh-cut taro was subjected to thermal shock at 45°C for 3 min, O? fumigation at 0.1×10?? for 10 min and the combined treatment thermal shock+O? treatment. During storage, appearance quality, color difference (L* value and browning index, BI), total bacterial count, total phenolic and flavonoid content, the activities of phenylalanine ammonia lyase, (PAL), polyphenol oxidase (PPO), peroxidase, (POD), superoxide dismutase (SOD) and catalase (CAT), as well hydrogen peroxide (H?O?) and superoxide anion (O???) were systematically analyzed. The results showed that the combined treatment demonstrated a more significant preservation effect compared with single treatments. The original color and appearance of fresh-cut taro were effectively maintained, and total bacterial counts were significantly reduced (P < 0.05). Regarding oxidative browning, the excessive accumulation of total phenolics and flavonoids was inhibited by the combined treatment, with their levels decreasing by approximately 7.05% and 5.79%, respectively, compared to single treatments. PPO and PAL activities were also suppressed (P<0.05), thereby delaying the enzymatic browning process. Regarding the oxidative stress response, antioxidant enzyme activities were effectively activated by the combined treatment, preventing the metabolic imbalance caused by single treatments. After 12 days of storage, POD, SOD, and CAT activities were increased by 16.98%, 15.07%, and 22.43%, respectively, compared to the control, and the capacity to scavenge reactive oxygen species such as H?O? and O??? was enhanced, thereby reducing membrane lipid peroxidation. This provides a theoretical basis and technical reference for the development of green preservation technologies for fresh-cut fruits and vegetables.