In this study, pickles were used as the research objects, the shelf life of the pickles during storage at different temperatures (25 ℃、30 ℃ or 37 ℃) was studied, the changes of sensory quality and the total number of colonies during storage were determined. The results showed that the sensory score declined with storage time increased, the higher the storage temperature, the greater the rate of change; with the increased of storage time , the total number of colonies increased ,the higher the storage temperature , the higher the rate of change , this conformed to the first-order kinetics model. Kinetic model of the total number of colonies was established , through the analysis, obtained a Arrhenius equation and the first-order (chemical reaction) , the correlation coefficient of which were greater than 0.9, showing a high goodness of fit; and a shelf life prediction kinetic model was obtained as follows: y = 224.73 e-0. 0791 x (R2 = 0.9999). Experiments showed that the kinetics model of pickles quality changes had a high fitting accuracy, it can exhibit a good reliability in predicting the shelf life of pickles.