Abstract: Due to their perish ability,in order to find out the effect of the fermented liquid from Bacillus amyloliquefaciens( FBA) on storage quality of fresh walnuts under cold-storage conditions,fresh walnuts were treated by the fermented liquid from FBA( TG) with water as the control( CK). Decay rate,respiration,weight loss,moisture content,protein content,fat content,acid value,peroxide value( POV),malondialdehyde( MDA),reducing sugar content,lipase,polyphenol oidase( PPO),peroxidase( POD) and catalase( CAT) of fresh walnuts packaged with polyethylene plastic bag( 0. 035 mm) were examined at 4℃ and 70% ~ 80% RH. The decay rates of two groups were about 92. 00% and 75. 50% for TG and CK,respectively,whereas that of the treatment group was lower than the control in the first 40 d,and then increased rapidly. The effect of FBA on respiration and weight loss was significant( P < 0. 05). There was no effect on moisture content,protein content,fat content,acid value,PV,MDA,PPO,POD,CAT and lipase. The FBA displayed good antibacterial effect at the early stage,inhibited the respiration of fresh kernels,and kept the water content,which is similar to the preservation of chitosan coating. FBA had no effect on most of the physiological parameters and the quality of fresh kernels. Therefore,the FBA treatment had good potential for the preservation of fresh walnuts.