Abstract: The experiment selected green juglans as experimental material. In order to investigate the effect of different storage temperatures on the freshness retaining of green juglans, the green juglans were stored under (5±1) , (0±0.5) , (-1±0.5) ℃. The result showed that:the group of (-1±0.5) ℃ storage temperature could delay the decrease of moisture content, increase of a* and increase of acid value. (-1±0.5) ℃ storage could reduce the decrease of fruit firmness, but the inhibition effect on of MDA content was not obvious. The activities of peroxidase ( POD ) were promoted effectively and the activity of polyphenol oxidas ( PPO ) was reduced effectively, in turn, the ripening of green juglans was delayed. Compared with the control group, the storage period of the experimental group one and the experimental group two were extended 30d and 45d. The result of green juglans under different storage temperatures was in the following order : (-1±0.5) ℃> (0±0.5) ℃> (5±1) ℃. Therefore, the optimum storage temperature of green juglans was (-1±0.5) ℃.