Abstract: In order to understand the quality changes of different varieties of peeled fresh walnut during frozen storage, and provide reference and technical support for fresh walnut storage and preservation, five varieties of walnuts（’Qingxiang’, ’Xiangling’, ’Yuanlin’, ’Liaohe No.7’, ’Jinlong No.2’） were used as test materials, and the effects of frozen storage（-6 ℃） on sensory quality, rancidity quality of oil and antioxidant activity of different varieties of fresh walnuts were investigated. The results showed that frozen storage at-6 ℃ could be applied to different varieties of fresh peeled walnuts, after 8 months of frozen storage, the moldy index of five varieties of fresh peeled walnuts was below 0.1, and the kernel flavor score was all above 70, the rise of kernel acid value,peroxide value and saponification value could be effectively inhibited, the decline of iodine value, total phenol, total flavonoids and vitamin E contents were slowed down, and kernel quality was maintained better, and the order of differenct varieties of walnut kernel quality from high to low was: ’Qingxiang’ ＞’Xiangling’ ＞ ’Yuanlin’ ＞’Liaohe No.7’＞’Jinlong No.2’.