Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min, and then stored under 0, 5, 10, 15 and 20 ℃ in thermostats, respectively. The total number of colonies, vitamin C and chlorophyll content index were measured, and combined with the Arrhenius equation to establish first order dynamic prediction model. The values of activation energy (E_A) of shelf life model were 49.08, 54.87 and 38.8 kJ/mol respectively, referring to former factors A₀ were 4.93×10⁷, 1×10⁹, 1.22×10⁶. The indexes of 10 ℃ were used to validate the model whose relative error of the predicted and the measured values were less than 10%. It showed that the shelf life model could be used to predict accurately the shelf life of fresh cut Hang cabbage in the temperature of 0～20 ℃.