Abstract:With the increasing consumer attention to the nutritional value and regional characteristics of nuts，systematically evaluating the quality differences of walnuts from different production areas is of great significance for optimizing variety distribution and enhancing product competitiveness. This study systematically compared the differences in physicochemical properties and nutritional components of walnuts from four major production regions in Xinjiang （Kashgar，Wensu，Hotan，and Wushi） to reveal the influence of production environment and varietal genetics on walnut quality formation. Twenty representative samples were selected to determine the shell-kernel ratio，chewiness，crude fat content，crude protein content，vitamin E content，fatty acid content，and amino acid composition. The results indicated that significant differences existed in walnut quality among different production regions. Walnuts from Kashgar had the highest crude fat content （69.89 g/100 g），while the Wensu cultivar Wen 81 showed the highest crude protein content （17.93 g/100 g）；some varieties from Hotan showed relatively low vitamin E contents. Walnut fatty acid composition was diverse：Kashgar walnuts contained the highest levels of linoleic acid （39.64%） and α-linolenic acid （8.55%），whereas Hotan walnuts had the highest proportion of oleic acid （15.94%） and relatively stronger oil stability. Amino acid composition analysis indicated that Wensu samples had generally higher amino acid contents，with the 'Wen 81' cultivar performing prominently across multiple amino acids. Correlation analysis revealed a moderate positive correlation between protein content and chewiness. In conclusion，walnuts from different production regions in Xinjiang exhibited significant regional nutritional differences.