‌1. Planting preparation‌:

• ‌Site selection and land preparation‌: Choose a sandy loam plot with fertile soil and convenient drainage and irrigation. Apply sufficient base fertilizer before seedling cultivation, turn the soil 25-30cm, make a 1.0-1.5m wide ridge, and wait for sowing‌.
• ‌Seedling cultivation‌: Seed seedling cultivation and cutting seedling cultivation can be used. Seed seedling cultivation requires soaking the dried fruit for 1-2 days before sowing, rubbing off the peel and pulp, rinsing the seeds, and drying them for sowing. For cuttings, choose one-year-old long branches or seven-inch branches, cut them into 15-20cm long cuttings, and keep the soil moist.

2. Planting:

• Transplanting: After the spring thaw, dig holes with a row spacing of 2 meters × 2.5 meters, apply a small amount of decomposed fertilizer, stretch the roots into the holes, fill the soil and tamp it down, and water it.

3. Field management:

• Weeding and fertilization: The first topdressing of direct-seeded wolfberries is carried out when the seedling height is 13-17cm, and topdressing is carried out once every fruit harvest. After the cuttings survive, loosen the soil and weed, and keep the soil moist.

4. Picking:

• When wolfberry fruits are ripe, they should be picked in time. Generally, they are picked every 7-10 days. When picking, they should be handled with care to avoid mechanical damage.

5. Drying:

• Natural drying: Spread the fresh fruits on the fruit stack and dry them directly in the sun. This method has simple equipment and low cost, but due to climate and regional restrictions, rainy weather can easily cause mildew.
• Facility drying: Use a heat pump dryer for drying. The specific steps include the heating stage, the constant speed drying and dehumidification stage, and the deep drying stage. The initial temperature is 40 degrees Celsius and the time is 2 hours; the middle stage is a large amount of dehumidification and the temperature is raised to 45 degrees Celsius for 10 hours; the final temperature is raised to 52 degrees Celsius, the humidity is 55%, and the time is 10 hours; finally, the moisture is evenly removed, the temperature is controlled at 65 degrees Celsius, and the baking time is 5 hours. At this time, the moisture content of wolfberry is less than 10%.