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Fresh jujube is rich in vitamin C, which is the important quality index and generally decreases with storage time. The aim of this study was to develop kinetic models for determining the vitamin C content, thus predicting the quality characteristics and shelf life of fresh jujubes. The quality changes of the jujubes stored room temperature storage were analyzed using-near infrared spectra. The significant spectra wave number was determined and the calibration model of vitamin C content was developed. The results showed that vitamin C content could be described by the zero-order kinetics model based on the regressions. In addition, the shelf life of the jujubes at room temperature was calculated according to the regression model. This kinetic model could be extended to predict vitamin C content of the jujubes stored under cold storage conditions.