Abstract:In order to monitor the effect of different shelf temperatures on the quality of broccoli，the broccoli were placed under 4，10，20 ℃ conditions，and the rate of weight loss，chlorophyll content，respiration rate and ethylene emission were measured.The sensory evaluation and characteristic index dynamic analysis were performed.It was found that cryopreservation significantly inhibited sensory index changes and the decline rate of chlorophyll content，delayed the appearance of respiratory and ethylene peaks.Above all，4 ℃ was the optimal storage temperature，which effectively extended the shelf life to 21 days.The study also combined the Arrhenius equation with chemical kinetic reaction to fit the shelf-life prediction modelshelf life prediction model of chlorophyl （SLChlo），shelf life prediction model of weight loss （SLWL）with chlorophyll and weight loss rate variables.The verification results showd that SLChlo was more accurate under lower temperature conditions，while the SLWL had low average relative error.The combination of these two equations could obtain more accurate prediction parameters and provide a theoretical basis for the monitoring of broccoli shelf life.