Abstract: ’Xiangling’ walnut fruits were used as test materials, the effects of different freezing temperatures（0 ℃,-1 ℃,-20 ℃,-40 ℃ for 48 hours firstly and then-20 ℃） on the changes in the sensory quality, moisture content and fat content, peroxide value, total phenol content, PPO and POD activities were studied.In order to provide theoretical reference and techincal support for the application of walnut fruit storage technology.The results showed that-20 ℃ and-40 ℃ treatments effectively inhibited the browning of walnut fruits and delayed the degradation of fat in kernel.However,no significant difference in sensory quality was detected between them.Frozen storage at-20 ℃ maintained the fat content and oil quality better,the lower PV and the POD peak in kernel was significantly higher,but the average POD activity in green husk was lower than those of the control and other treatments.The quality of walnut fruits kept only for a short period and the fat content promptly decreased in-1 ℃ treatment.AS for the green husk,the cold damage accelerated browning and the crude fat content decreased rapidly after one month.Therefore,-20 ℃ were identified as the suitable freezen storage temperature for walnut fruits.