In this work， the wolfberry filling was produced as the research object， and the changes of moisture， color， texture， microorganisms and other quality indicators of wolfberry fillings during storage were detected and a shelf-life prediction model was established. The results showed that the hardness， moisture content， total colonies number， and mold number of the wolfberry fillings were increased gradually while the L value and a value were decreased gradually with the prolonged storage time no matter under 4， 25 or 37 ℃ conditions. In general， the slowest rate of deterioration of the wolfberry fillings was observed under storage 25 ℃. On the basis of correlation analysis， the total number of colonies was chosen as the quality indicator that reflecting the shelf life of wolfberry fillings， the growth kinetic model of the total colonies number under different temperature conditions and the kinetic model that changes with the storage temperature were established. The accuracy factors， deviations， and root mean square error of the kinetic model were 0.995-1.099， 1.071-1.189 and 0.03-0.07， respectively. Finally， the microbial prediction model was established and verified. The relative error between the predicted value and the actual value was from -1.77% to 26.76%， which indicated that the model could predict the shelf life of wolfberry fillings effectively. The technical support could be provided for the wolfberry fillings storage according to this research.