Abstract: Walnuts kernel contains up to 70% oil composed mainly of unsaturated fatty acids, which are susceptible to oxidation. In this experiment, to extend the shelf-life of walnut,walnut was stored in four types of packaging, such as polyethylene films with and without vacuum and polyethylene/Al films with and without vacuum. Experiments were carried out to evaluate the effects of different types of packaging on the acid values, iodine values, peroxide values, p-anisidine values and activities of lipoxygenase of walnut kernel. The results showed that polyethylene/Al vacuumed package was more acceptable with respect to the chemical properties measured as compared to the other packaging types.