Abstract: In order to provide a theoretical basis for fresh walnut storage, the quality changes of ‘Xinxin 2’ peeled fresh walnuts during freezing storage were determined. The results showed that fresh walnuts maintained good sensory quality throughout the storage period（180 d）; with the extension of the storage period, the moisture content of fresh walnut nuts and kernels decreased, the color difference of seed coats increased, and the oil content of kernels decreased. The electronic nose detection showed that according to the change of oil flavor substances in fresh walnut, the storage period was divided into three stage: 0 ～60 d, 90 d, 120 ～180 d. And the difference in flavor substances between three stages was large, but not obvious within the same stage. The content of oil saturated fatty acids in fresh walnuts increased, but the content of unsaturated fatty acids decreasds; both acid value and peroxide value of oil increased. ‘Xinxin 2’ peeled fresh walnuts had a better preservation quality when stored at-10 °C for 180 days.