Walnut is a kind of nuts that gained more attention due to its countless nutritional values. During the walnuts processing, crushed walnut produced which is not acceptable as well as whole walnuts, but an appropriate packaging could able to reduce this type of waste and produce them in suitable form. In this study, pomegranate paste was used as an antioxidant and coating agent to delay rancidity of crushed walnuts. Walnut with the same primary conditions, have been subjected to different treatments such as injection of nitrogen gas and coating with pomegranate paste and kept at different temperatures (4, 25 and 35 0 C) for determining the best storage temperature condition. Samples were tested for chemical microbial spoilage after three and six months of storage periods and results were analyzed by using SAS 9 software. Results showed that the chemical and biological deterioration increased over the time. The rancidity of walnuts significantly (p 0.05) an increased by increase in storage temperature from 4 to 35 0 C, so it can be said that the 4 0 C is the best temperature for preservation of walnuts. Samples which coated with pomegranate paste, as well as bags containing nitrogen gas had lower rancidity compared to control samples (without any treatment). This suggests that the applied treatments, delay the rancidity deterioration and increased shelf life. The treatments have a significant effect on reducing the number of molds and yeasts (p 0.05). The increase in storage temperature leads to increase in molds number. In general, it can be concluded that covering walnut crumbs with pomegranate paste as well as injection of nitrogen gas in packages lead to increase the shelf life of the product up to six months. Keywords : Rancidity, Peroxide number, Coating, Pomegranate paste.