The effect of different concentration wood vinegar of 5% and 10% on postharvest physiology and quality of Liaoning No.1 green walnuts at cold storage temperature((0 ± 0.5) ℃) were studied.The results showed that wood vinegar treatment could better maintain fruit intrinsic storage quality,effectively control the decrease of nuts L*value,moisture content and firmness effectively,obviously delay the rise of nuts browning index,malondialdehyde(MDA) content,polyphenoloxidase(PPO) activity and lipoxygenase(LOX) activity,preferably keep nuts the activity of peroxidase(POD) and catalase(CAT) during later period storage.Moreover,10% wood vinegar treatment had the best freshness-keeping effect of green walnuts during cold storage,maintained good storage quality,and significantly inhibited oxidation and senescence of green walnuts.Therefore,treatment with 10% wood vinegar could provide the best freshness-keeping effect of green walnuts.