Aiming to provide technical support for the realization of annual supply of fresh walnut,Chandler walnut was used as the research object to investigate the changes of sensory quality,colour difference,nutrient content of the walnut,and physicochemical indexes(peroxide value and acid value)of the oil during the freezing storage of peeled fresh walnut at-10℃ for 10 months.The results showed that the quality levels of seed coat colour,seed coat separation,seed kernel colour,aroma and flavour of peeled fresh Chandler walnut declined after 10 months of storage at-10℃,indicating the sensory quality decreased.The colour difference between seed coat and seed kernel increased with the prolongation of freezing storage time,and the degree of colour difference of seed coat was greater than that of seed kernel;the relative contents of protein,fat and soluble sugar decreased;the composition of fatty acid did not change,the content of unsaturated fatty acid increased,while the relative content of saturated fatty acid decreased.There was no change in the types of amino acids and mineral elements;both the peroxide value and acid value of the oil increased,but met with the limit of LY/T 3004.8-2018 Walnuts—part 8:Quality and inspection of walnut nuts.To sum up,the quality of peeled fresh Chandler walnut has few changes during freezing storage,so it can be supplied all year round.
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