Abstract:The effect of storage at different temperatures on the quality of wolfberry（Lycium barbarum）collected from Qinghai was explored.L.barbarum was used as the raw material to determine the rehydration ratio，contents of water and polysaccharides，plant appearance，and microstructure at 4，25 ℃，and 40 ℃.The rehydration ratio at the different temperatures showed a downward trend during storage.The rehydration ratio was generally lower at the 40 ℃storage temperature. The water content at the different temperatures tended to initially fluctuation.The yield of polysaccharides showed a gradually increasing trend during storage.The storage temperature significantly influenced the shape of the raw material.At the later stage of storage at 40 ℃，oil exudate and blackening of the material were evident.Electron microscopy revealed increased folding and closer alignment of the parallel lines on the surface of L.barbarum.