Abstract: Green wheat kernel is not stable after harvesting. A stabilization treatment technology was used to sterilize green wheat kernel with blunted enzyme treatment to obtain the optimal stabiliztion treatment technology and conditions. The effects of the following parameters (e.g. superheated steam treatment temperature of 110 ℃, 160 ℃, and 200 ℃, microwave treatment power of 200 W, 400 W, and 600 W, and hot water blanching treatment temperature of 60 ℃, 85 ℃, and 100 ℃) on the activities of polyphenol oxidase (PPO), peroxidase (POD) and lipase (LA), physicochemical properties and microbial colony were studied, thereafter, the optimal stabilization treatment was screened to extend the shelf life of green wheat kernels. The results showed that superheated steam, microwave, and hot water blanching reduced the activities of PPO, POD, and LA in green wheat kernel, and also reduced the value of fatty acids and microbial colony. The three heat treatments did not affect starch content, and starch content in green wheat kernel remained in the range of 51.23%-54.81%. Comprehensive analysis showed that the overall effect of superheated steam and hot water bleaching on enzyme passivation and microbial killing in green wheat kernels was better than that of microwave treatment. Among them, the 160 ℃ superheated steam treatment for 3 min and 100 ℃ bleaching treatment for 2 min can reduce the PPO activity in green wheat kernels by 53.92% and 62.68%; POD activity by 87.22% and 75.45% respectively; LA activity by 56.38% and 46.77%, fatty acid values by 46.51% and 52.24%, respectively, the inactivation rate of the total number of colonies was 50.33% and 52.81%, and the inactivation rate of molds was 25.00% and 35.86% respectively; the retention rate of ascorbic acid content was 67.91% and 29.61%, respectively. It is recommended that the 160 ℃ superheated steam treatment for 3 min or the 100 ℃ blanch treatment for 2 min can be used as pretreatment conditions for the storage of green wheat kernels, which provides a theoretical basis for the stable storage of green wheat kernels.