Abstract: With the social rhythm′s speeding up，industrialization of wet rice noodles has attracted attention of food industry ，however，main problem of wet rice noodles’ industrialization is how to prolong shelf life while ensuring quality.In order to guarantee sensory quality of wet rice noodles during shelf life，wet rice noodles were used as raw materials to study changes of sensory evaluation index and total number of bacterial colonies with temperature and time，and to evaluate them comprehensively.As seen from results，when storage time was within 30 hours and storage temperature was 16 ℃，quality of wet rice noodles was the best.