The aim of this study is to investigate the effects of different preservation methods on the vital signs and quality indicators of Hong Kong oysters (Crassostrea Hong Kong), and to establish a predictive model. The experiment divided 300 oysters into a control group (CK, non purified room temperature preservation), a purified preservation group (PL), and an ecological ice temperature dormancy waterless preservation group (PD), and monitored their survival rate, microbial content, vital signs (heart rate, shrinkage rate, adductor muscle tension, mantle response time), and dynamic changes in nutritional quality (crude protein, glycogen, water, lactate, etc.). The results showed that the PD group had a survival rate of 96% after 9 days of survival, significantly higher than the CK group (61%) and PL group (70%), and had the lowest quality loss rate and microbial growth rate. The decrease in heart rate (79.55%) and loss of adductor muscle tension in the PD group were lower than those in the other groups, indicating that it can effectively alleviate stress injury. In terms of nutritional indicators, glycogen and fat consumption are significant, lactate increases with survival time, while the metabolic rate of the PD group is the slowest. Through multiple linear regression analysis, predictive models for protein (R 2=55.2%), glycogen (R 2=96.5%), and water content were established, with verified average accuracies of 97.82%, 96.59%, and 92.6%, respectively. Research has shown that the ecological ice temperature waterless preservation technology can significantly prolong the survival time and maintain the quality of oysters, and the established model provides a theoretical basis for monitoring oyster vitality in practical production.