Abstract:Wolfberries，the fruits of Lycium barbarum，have diverse pharmacological effects such as enhancing immunity，antioxidation，maintaining blood glucose，preventing tumors and delaying aging，being a medicinal material with edible value.China leads in wolfberry production and consumption，with the wolfberry industry playing a key role in promoting comprehensive rural revitalization，and improving the agricultural economy.However，this industry faces low processing efficiency，with 80% wolfberries sold as dried fruits，which suffer from active component loss and low added value.This review examined the current status and development trend of wolfberry processing，focusing on how different processing methods affect key active components such as polysaccharides，carotenoids，and polyphenols.Furthermore，it explored the preservation，drying，and active component extraction techniques，as well as the utilization of fermentation products and by-products，aiming to provide references for sustainable growth of the industry.