Abstract: Color parameters L*, a*, b*, △E, h* and sensory evaluation of Chinese small cabbage stored at 278, 283, 288 and 293K, respectively, were determined in this experiment, then kinetic analysis of L* and △E were also studied. Results showed that the lower the temperature Brassica Lapa L. Chinensis Group. stored, slower color parameters changes in the temperature range concerned. Kinetic analyses indicated that zero-order law was more appropriate than first -order reaction kinetics to describe L* and △E change. Nonlinear fitting of reaction rate k and temperature T based on Arrhenius function was also studied, from which active energy E a of L* and △E were 82.09kJ/mol and 100.26kJ/mol, respectively. Finally, the shelf life prediction function of Chinese small cabbage based on time, temperature and color index was obtained (R 2 >0.95) , from which corresponding predicted shelf life could be calculated based on different ends of L* and △E. As for this research concerned, predicted shelf life of Brassica Lapa L. Chinensis Group. stored in four temperatures was 11.8, 5.5, 2.6 and 1.3 day, respectively, by assuming L* ended with 12% increasing. At the same time, shelf life curve resulted from Arrhenius function and linear-fitting function of dynamic color ends relied on sensory cutting point, was better corresponding to shelf life curve of sensory life, the difference between which was less than 0.6 day, the overall shelf life prediction parameters could be obtained based on the combination of two models.