Abstract: The effects of temperature, light, relative humidity and packaging conditions on the content of carotenoids in wolfberry composite candy were studied. Color parameters such as L* ( lightness) , a* ( redness) , b* ( yellowness) and the contents of zeaxanthin, carotenoid of wolfberry candies stored at 4, 25, 40 and 60 ℃ were determined at different time in this experiment, then a kinetic analysis of those quality indexes were determined. The results showed that the variation of color parameters and zeaxanthin content were in accordance with the zero-order reaction kinetics model.The carotenoid content was in accordance with the first-order reaction kinetics model, the fitting degree was well and the correlation coefficients were greater than 0.9.