The work aims to explore the effects of chemical and low temperature preservation techniques on the storage quality and physiological characteristics of peanut sprouts after harvest, and establish a shelf life prediction model. The sensory quality of peanut sprouts under different concentrations was compared. On this basis, the changes of pectin content, cellulose content, chlorophyll content and texture (hardness, brittleness and chewability) of peanut sprouts under different storage temperature were compared and analyzed. With pectin content and cellulose content as characteristic indexes, a kinetic model of peanut sprout shelf life was established with the Arrhenius equation and chemical kinetic equation. When the peanut sprouts treated with 0.12% chitosan solution were stored at 0 ℃ for 12 days, the pectin content was (5.13±0.02) mg/L, the cellulose content was (1.09±0.06)%, and the hardness was (141.34±18.19) N, the crispness was (141.34 ±18.19) N and the chewability was (29.28±1.47) N, which were significantly higher than those of other temperature treatment groups (P<0.05), and the food quality was still good. Then, based on the combination technology of low temperature and chemical preservation, a corresponding shelf life prediction model was established. In conclusion, the overall average error (9.75%, 2.88%) of pectin shelf life and cellulose shelf life of peanut sprouts is low, and the overall accuracy of peanut sprout prediction model is high. The established prediction model is used to predict the shelf life of peanut sprouts, and the error between it and the actual shelf time is less than ±10%. The model can be used to predict the fresh-keeping effect of peanut sprouts under 0-25 ℃ storage conditions, which is of great significance for guiding production practice.