Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

► We studied oxidative stability of walnut kernel over a 12 months storage period. ► The PV and hexanal contents of walnuts significantly increased at 30 °C. ► 20 °C is sufficient to protect against oxidation over a 12 months storage period. ► Pouch with 63 mL/m2/24 h oxygen permeability is suitable for vacuum-packed of walnut.