The purpose of this study was to examine the physicochemical properties and antioxidant activities of aged black Liriope platyphylla (ALP) and raw Liriope platyphylla (RLP). RLP was aged for 14 days at high humidity (90% and 95%) and temperatures (50℃ and 80℃). With the passage of the storage period, the moisture content significantly decreased to 64.26%. During storage, the sugar content increased to 16.00 °Brix, while the reducing sugar content increased to 2.62%. With increasing storage time, the pH decreased to 3.63, while the acidity increased to 0.032%. In the Hunter color system, L (lightness) and b (yellowness) values of ALP were lower than those of RLP, while the redness value of ALP was higher than that of RLP. During storage, the browning index value significantly increased to 77.08. The increase in total phenol content of ALP after 14 days of aging was more than that of RLP. IC 50 values for both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities of ALP after 14 days of aging were lower than those of RLP. Based on these results, it is suggested that aged black Liriope platyphyllas can a useful food material, in terms of both physicochemical properties and antioxidant activities. Key words：Liriope platyphylla, aged black Liriope platyphylla, quality characteristics, antioxidant activities