Abstract: To explore the relationship between dry method and antibacterial activity of green walnut husk, the antibacterial activities of natural drying ( P₁) , hot-air drying ( P₂) and vacuum freeze drying ( P₃) of green walnut husk were evaluated, using Escherichia coli, Staphylococcus aureus and Zythia versoniana Sacc.as test microorganisms in this paper.Results showed that the three samples all had strong inhibition, and presented a dose-response relationship, namely M₁> M₂> M₃ ( dose of walnut green husk extract were respectively 100 ( M₁) , 80 ( M₂) , and 60 ( M₃) mg/m L) .The drying methods were characterized by P₃> P₂>P₁.For P₁, P₂ and P₃, the minimum inhibition concentration ( MIC) of E.coli and Zythia versoniana Sacc.were consistent.The doses were 20, 15 and 10 mg/m L respectively.The MIC of Staphylococcus aureus were 15, 10, and 5 mg/m L.The juglone content of samples were respectively 8.04 ( P₁) , 9.46 ( P₂) , and 11.84 ( P₃) mg/g, significant positive correlation with antibacterial activity ( p < 0.01) .In conclusion, the drying methods could affect the juglone content and antibacterial activity of green walnut husk, vacuum freeze drying was an ideal way.