Abstract:To explore the influence of storage temperatures and sterilization methods on the storage stability of Lai′an Malus asiatica juice，this study used three sterilization methods，namely irradiation sterilization，thermal sterilization，and high‐temperature short‐time sterilization to deal with Lai′an Malus asiatica juice and stored them at temperatures of 5，10 ℃，and 20 ℃，respectively.During the storage，the quality properties and aerobic plate count of the fruit juice were analyzed regularly. The results showed that during the storage，the total phe‐nol content，total soluble solids，ascorbic acid content，and sensory evaluation of the fruit juice decreased，while the total acid content increased.Pearson correlation analysis showed that the content of total phenols and ascorbic acid in the fruit juice was significantly positively correlated with sensory evaluation. A shelf life pre‐diction model for Malus asiatica juice was established by combining the total phenol and ascorbic acid content with the Arrhenius equation，and the correlation coefficient R2 of the established model was>0.9. At 5 ℃，the predicted shelf life based on total phenol and ascorbic acid content after irradiation，thermal sterilization，and high‐temperature short‐time sterilization was 181.54，145.51 d，and 163.18 d，as well as 180.29，134.18 d，and 174.55 d，respectively. The results indicated that high‐temperature short‐time sterilization was more suiTablefor Malus asiatica juice，and the resulting juice could retain more nutritional components. In addition，the changes in total phenol and ascorbic acid content in the fruit juice were significantly correlated with the sen‐sory quality of the fruit juice，which could be used for predicting the shelf life of Malus asiatica juice.