Abstract: To investigate the effects of low-voltage electrostatic field (LVEF) treatment on the postharvest comprehensive quality of fresh Lycium barbarum Linn cv. Ningxia Goji (Ningxia goji berries), the goji berries were treated with LVEF, and changes in their respiratory intensity, nutritional indicators, and appearance characteristics were analyzed, along with the impact of LVEF on volatile flavor compounds during storage. The results indicated that under 300 mV LVEF treatment, the fruit hardness of goji berries was higher than that of the control group, with significantly lower weight loss and soluble solids content (P<0.05). The color retention effect was significantly better than that of the control group (P<0.05), and the rate of ascorbic acid content decrease was significantly reduced (P<0.05). During storage, the respiratory intensity of the goji berries was inhibited, delaying the respiratory peak. LVEF treatment extended the optimal consumption period of fresh goji berries from 7~9 days under regular refrigeration to 10~12 days, increasing the shelf life by approximately 30%. The flavor differences in fresh goji berries before and after electric field treatment were analyzed. The results showed that LVEF treatment effectively maintained some unique volatile flavor compounds (1-octen-3-ol, 1-hexanol) in Ningxia goji berries, while some aldehydes ((E)-2-hexenal) were significantly reduced by 38.83% (P<0.05). This reduction might be attributed to the decreased electron transport chain rate in goji berry cells caused by the external low-voltage electrostatic field, which reduced their respiratory intensity. This study provides a theoretical basis for the efficient preservation of Ningxia fresh goji berries and the innovative application of low-voltage electrostatic fields.