Abstract: In order to predict and control the quality changes during the storage of jujube, the law for the decay index, L* values, and vitamin C content of jujube changing with the storage time were studied at different temperatures. Based on the Arrhenius equation theory, the kinetic model of the decay index, L* values and vitamin C content with respect to storage time and temperature were developed. Results showed that the decay index decreased with storage time, while L* values and vitamin C content increased with storage time. The quality change was accelerated at high temperature. Changes of the decay index were precise to the zero order chemical reaction model, and the L* values and vitamin C loss were coincident with the first order kinetics model. The relative error between the predicted and the measured values was less than 10%, which indicated that the established mathematical model could predict the quality change of jujube during the storage at temperatures ranging from 273 to 293K.