The　effects　of　storage　conditions　on　the　lipid　deterioration　in　California　almond　nuts　and　sliced　were　studied.　Natural　whole　almonds　with　or　without　polyethylene　(PE)　packaging　and　blanched　whole　almonds　and　sliced　with　PE　packaging　were　stored　in　10　different　storage　conditions　which　were　combinations　of　different　temperatures　and　relative　humidity　levels.　The　peroxide　values　(PVs),　iodine　values　(IVs),　and　free　fatty　acids　(FFAs)　were　monitored　during　the　storage.　The　PVs　in　the　natural　samples　did　not　change　noticeably　whereas　the　blanched　samples　changed　greatly,　indicating　that　skins　may　have　played　a　significant　role.　The　IVs　decreased　slightly　in　the　1st　150　d　of　storage　and　then　leveled　off.　The　slightly　faster　changes　in　IVs　in　the　blanched　samples　coincided　with　the　greater　changes　in　PVs　in　the　blanched　samples.　The　natural　samples　exhibited　much　higher　FFA　levels　than　the　blanched　samples　after　storage.　In　general,　FFA　increased　with　increasing　storage　time,　temperature,　and　humidity.　Highest　levels　of　FFA　were　observed　in　the　samples　stored　at　high　temperature　and　high　humidity.