Objective In order to analyze the relationship of those key index and time of Cantonese moon cake within expiration date. Methods The quality of fresh moon cake product was investigated by sampling test. The change rules of physical and chemical index, microbiological index, was researched. Results It illu-strated that the total bacteria and mould, and acid value were obviously increased, while the rest index had no obvious changes at temperature 30 ℃ in 60 d. The total count of bacteria and mould, and acid value were three main influencing factors of the shelf life of moon cake. Conclusion The microbiological indicator had a greater influence on the food quality and its expiration than that of acid value. The study provided the theoretical basis for the quality control of moon cake.