The influence of different temperature (0, 5, 10, 15 and 20 ℃) on its quality and total number of colonies of fresh-cut lettuce during storage was studied, and the chlorophyll content, vitamin C content and colony total were found decreased with the increase of temperature and storage time. Based on the experimental data, first order kinetic model of chlorophyll and vitamin C and Gompertz model of the total number of colonies were established to predict the shelf life. The results were as follows. Compared with the shelf life model SL_D of the total number of colonies based on Arrhenius equation, the accurate factor of shelf life model SL_G established by Gompertz equation was 1.25. This indicated that the Gompertz equation could better reflect the microbial growth trend of fresh-cut lettuce in 0～20 ℃ the temperature range. The relative errors of shelf life model SL_chlo and SL_Vc established by Arrhenius equation, and shelf life model SL_G of the total number of colonies established by Gompertz equation were 8.89%, 4.44% and 6.67% respectively. The shelf life model SL_Vc and SL_G had less relative error, showing that the shelf life model based on vitamin C and colony counts could accurately monitor the shelf life of fresh-cut lettuce in the temperature range of 0～20 ℃.