The effects of film packaging combined refrigerator storage on physiology and quality of green juglans were investigated. Green juglans were storaged for 60 days and then change into room temperature. The result showed that: 40 μm and 50 μm PE packaging treatment could effectively keep the original moisture content and original color,reduce the fruit respiration. The activities of catalase( CAT) and peroxidase( POD) were promoted during the shelf life. The activity of lipoxygenase( LOX) was also maintained at a lower level. The quality of green juglans were effectively maintained and the ripening of green juglans was delayed. Compared with control group,green juglans with 40? m PE packaging treatment had better preservation effect which extended the shelf-life up to 9 days.