Changes in total phenolic compounds of ascorbic acid-treated fresh 'Chandler' kernels were assayed during 60 days of storage at 4±1°C. Fresh walnuts were stored in an even aqueous or dry environment and the phenolics were investigated every 15 days intervals by using the Folin-Ciocalteu method. Total phenols content in the primary samples were 0.31 mg gallic acid equivalents g‑1 fresh weight and the amount of these compounds were decreased over time, however, ascorbic acid in the aqueous and dry environment inhibited loss of phenolics and also, ascorbic acid-treated walnuts had significantly more phenolics than untreated controls which were stored even in an aqueous or dry environment. Also, fresh kernels that were kept in a dry environment generally had more phenolic compounds than those that were stored in an aqueous environment. Thus, this study showed the potential of using ascorbic acid in both environments to preserve some functional compounds of fresh walnut kernels.
