Abstract: ‘Xifu No.1’ and ‘Qingxiang’ walnut fruits stored at（0±0.5）℃,（2±0.5）℃,（5±0.5）℃ and（8±0.5）℃ for 0 day,30 days,45 days and 60 days,respectively,were moved to（20±1）℃ for 3 days,then the appearance,browning index,softening browning rate,color and fruit cracking rate were measured,in order to select the suitable cold storage temperature and variety of walnut.The results showed that the browning index,softening browning rate and fruit cracking rate were significantly lower and the sensory quality was better in ‘Xifu No.1’ than ‘Qingxiang’ fruit;the shelf-life appearance,browning index,fruit cracking rate and softening browning rate of walnut fruits stored at（0±0.5）℃ were significantly lower than those at other temperature treatments for the 2 varieties,and the color of samples was the best at（0±0.5）℃.Therefore,（0±0.5）℃ was the suitable storage temperature for maintaining the sensory quality of walnut fruits,and the sensory quality of ‘Xifu No.1’ fruit was better.