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A Detailed Guide to the Harvesting Standards and Processing Methods for Goji Berries

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1. Harvesting requirements: Medicinal goji berries (Lycium barbarum) ripen successively from June to November and should be harvested at the right time. They can be picked when the fruit turns from green to red or orange-red and the fruit stalk and flesh become slightly soft. If picked too early, the fruit is not plump and its color after drying is dull; if picked too late, the sugar content is too high and the fruit easily drops off, becoming dark purplish-black after sun-drying or oven-drying (commonly known as oil seeds) and losing its commercial value. Picking is best done after 10 a.m. on a clear day. Never pick fruit after rain or when covered with dew. Handle it gently when picking and remove it together with the fruit stalk. Otherwise, the juice will flow out and affect its internal quality.

1. Harvesting requirements: Medicinal goji berries (Lycium barbarum) ripen successively from June to November and should be harvested at the right time. They can be picked when the fruit turns from green to red or orange-red and the fruit stalk and flesh become slightly soft. If picked too early, the fruit is not plump and its color after drying is dull; if picked too late, the sugar content is too high and the fruit easily drops off, becoming dark purplish-black after sun-drying or oven-drying (commonly known as oil seeds) and losing its commercial value. Picking is best done after 10 a.m. on a clear day. Never pick fruit after rain or when covered with dew. Handle it gently when picking and remove it together with the fruit stalk. Otherwise, the juice will flow out and affect its internal quality. If there is prolonged rainy weather, the harvested fruit should be spread thinly at once on a drying mat, with a thickness of no more than 5 cm, and naturally air-dried to remove moisture before processing.

2. Key processing points: Processing is divided into two types: sun-drying and oven-drying. (1) Sun-drying method: Spread the fresh fruit thinly on a clean drying mat without overlapping. For the first two days, dry it in strong sunlight, and at noon move it to a shady place to air for 1-2 hours; if exposed to full sun all day, it easily becomes tough. After the 3rd day, it can be exposed to full sun all day until completely dry. (2) Oven-drying method: The main thing in oven-drying is to control the temperature well, carrying it out in 3 stages: first, bake at 40-45°C for 24-36 hours, until the skin is slightly wrinkled; after cooling, bake a second time at 45-50°C for 36-48 hours, until the fruit has fully shrunk and wrinkled; finally, continue baking at 50-55°C for 24 hours until completely dry. After drying, remove the fruit stalks, oil seeds, tough seeds, ash and other debris, and store in a dry, ventilated place, protecting against moisture and insect damage.

The product quality is best when the fruit is dry, the flesh is plump and thick, the taste is sweet, the color is bright red, and there are no oil fruits or impurities.

Precautions: During the sun-drying or oven-drying process, goji berries must not be turned at will by hand or with other objects, so as to avoid causing the fruit to blister and turn black and reducing the product's value.

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