Abstract: Objective: In order to explore a new compound fresh-keeping storage method and predict the shelf life of fresh ginseng-cutting slices. Method: Fresh ginseng slices were treated by acidic electrolyzed-oxidizing water sterilization, vacuum packaging and low temperature plasma sterilization, and then stored at −2, 4, 25 and 36 ℃, respectively. The color, moisture content, ginsenoside Rg1, Re, Rb1 content and total flora number of fresh ginseng slices were measured every 15 days, and established the dynamic model in fresh ginseng slices during storage. Results: The combined preservation technology of fresh cucumber slice was determined as follows: Acidic electrolyzed-oxidizing water treatment→vacuum packaging→low temperature plasma treatment→low temperature storage. Storaged at −2 and 4 ℃ effectively inhibited the increase of total flora number and decrease of water content, and delayed the change of color of fresh ginseng slices. After 60 days of storage, the contents of ginsenoside Rg1, Re and Rb1 in fresh ginseng slices increased. The shelf-life prediction model of fresh ginseng slices was established by the first order reaction kinetics model based on the total number of colonies and the Arrhenius equation. Conclusion: Establish the best combined fresh-keeping storage method of fresh ginseng slices. The combined fresh-keeping storage can effectively inhibit the quality deterioration of fresh ginseng slices and prolong their shelf life.