Abstract: 【Objective】 Study of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package. 【Methods】 With seven mature Jinghe Lycium barbarum as test material, four different treatment methods were used to treat fresh lycium barbarum post-harvest commercialization, and the express environment was simulated at room temperature.The effects of different treatments on mass loss rate, decay rate, respiratory intensity, pulp firmness, SSC, Browning index and sensory evaluation of fresh Lycium barbarum during 8 days were investigated. 【Results】 Compared with treatment 1 and 2, the storage quality of fresh wolfberry in treatment 3 and 4 was improved to some extent.On day 8, the fruit rot rate of treatment group 4 was reduced by 13.9%, 10.9% and 4.2% compared with that of treatment 1, 2 and 3, respectively.In particular, the Browning index of treatment group 4 was only 50% of that of treatment group 1 on day 8. 【Conclusion】 1.5%H₂O₂ combined with in situ differential pressure precooling treatment can better maintain the physiological indexes and nutrients of fresh Lycium barbarum and maintain the commercial characteristics of fruits, which can be used as a practical technology for large-scale storage and preservation of fresh Lycium barbarum.