The effect of packaging method on hazelnut quality was discussed. The results showed that nitrogen packaging has the best preservative effects. Kinetic models of peroxide value and acid value at different storage time and temperatures were established to predict and control the quality and shelf life of hazelnut during storage. The results showed that the peroxide value and acid value of hazelnut increases with storage time and storage temperature; however, they increase slower because of good preservative performance of nitrogen packaging; the acid value and peroxide value has high fitting precision with the first order chemical reaction model and the Arrhenius equation.