In order to provide the basic information and theoretical basis for storage and processing of fresh walnut,the storage physiology and nutritional quality of 'Liaohe4' dry and fresh walnut were studied,which were stored at the temperature of(0±1)℃.The results showed that,during storage,the respiration intensity and MDA content of fresh walnut were very significantly higher than that of dry walnut(P<0.01)and the POD activity was significantly higher than that of dry walnut(P<0.05),which was unfavorable to the storage and preservation of walnut.But the loss of nutrients of fresh walnut were relatively small,and especially the preservation of the amino acid and γ-VE content were high,which were very significant(P<0.01) higher than that of dry walnut.Meanwhile,the differences of content of fat,protein,VE,and the total content of δ-VE between fresh walnut and dry walnut were not significant(P>0.05).