Abstract: In order to prolong the storage time and enhance the market value of green walnut, ’Liaohe No. 1’walnuts were treated with ClO₂, 1-MCP and mixture of the above two, respectively, and then packaged in the PE50（PE, thickness 50 μm） fresh-keeping bags and stored at 0 ℃. The results showed that the mixed treatment of ClO₂ and 1-MCP could effectively maintain walnut moisture, slow down the degree of walnut green browning and decay,and inhibit the production of ethylene and malondialdehyde, in walnut kernels, compared with single preservative treatment. Besides, the contents of soluble protein and VC in walnut kernels in mixed treatmnet group decreased slowly in initial stage of storage, which maintained the better storage quality of green walnut. And it still had high market value at 120 days of storage. While the walnut kernels taste and quality of green walnut in the other single treatment groups deteriorated due to the high decay rate of walnut skin at 90 days of storage, and lost the significance of storage.