Abstract: General Stability Index ( GSI ) and Arrhenius equation were applied to establish quality prediction model and shelf life prediction model of spinach. Took sensory quality, weight loss rate and vitamin C content as quality indicator, GSI of spinach stored under 5, 15, 25, 35℃ was calculated. The kinetics of GSI changes was studied and the quality prediction model and shelf life prediction model was established. Calculated data of GSI was satisfactorily described by a zero order kinetic model and the active energy (E a ) was 59.33kJ/mol. The verification test of spinach stored under 20℃ showed that, the average relative error of quality prediction model was 9.38% and the relative error of shelf life prediction model was 8.89%.It meant that GSI method could be used to predict the quality and shelf life of spinach satisfactorily.