Using green walnuts as experimental material.Investigating the effect of different concentration of 1-MCP treatment on the quality and texture of green walnuts in refrigerated conditions(0 ± 0.5) ℃,and chose the appropriate concentration of 1-MCP treatment in order to provide a theoretical basis for retaining Green walnuts freshness after picking.[Content]pre-cooling green walnuts were treated with 1-MCP concentration at 1pppm、2ppm、3ppm right after picking.The effect of different concentrations of 1-MCP treatment on quality and texture of green walnuts were tested.[Result]The results showed that:1-MCP treatment significantly reduced the rate of nuts browning、peel browning、and peel decay,inhibited the increase of MDA,maintained the original color of peel and nuts,and delayed the loss of nuts' moisture content、chlorophyll content and firmness.The result also reveals that 3ppm treatment is better than others.[Conclusion]the best concentration of 1-MCP treatment is 3ppm.