Abstract: This study used Lycium barbarum L. Vegetable ‘Ningqicai No. 1’ harvested at five different stages as the experimental material. Sensory and physicochemical indices were measured and analyzed, and a comprehensive evaluation model was established using correlation analysis, principal component analysis, and hierarchical cluster analysis. The results showed that the sensory indices and nutritional quality of Lycium barbarum L. Vegetable at different harvest stages were correlated to varying degrees. The L* value was significantly negatively correlated with a* and significantly positively correlated with b* (P<0.05). Total phenolic content was significantly positively correlated with browning degree (P<0.05). Protein content was significantly positively correlated with chlorophyll content and significantly negatively correlated with moisture content (P<0.05), while moisture content showed an extremely significant negative correlation with chlorophyll content (P<0.01).The quality evaluation indices of Lycium barbarum L. Vegetable at the five harvest stages could be represented by three principal components, with a cumulative variance contribution rate of 93.229%. Hierarchical cluster analysis divided the five harvest stages into three groups, and the classification results were generally consistent with those of the principal component comprehensive evaluation. The first group included C1, harvested in May, and C2, harvested in June. These two stages showed high similarity in hardness, springiness, chewiness, browning degree, and moisture content. Their moderate hardness, coordinated springiness and chewiness, low browning degree, bright appearance, and high moisture content indicated tender texture and better visual quality, suggesting that they may be more suitable for fresh consumption.The second group included C3, harvested in July, and C4, harvested in August. C3 exhibited the best overall performance in color, texture, total phenolic content, and betaine content, while C4 showed prominent total flavonoid and protein contents. These two stages demonstrated superior nutritional quality and were therefore more suitable for further processing. The third group consisted of C5, harvested in September, which differed significantly from the other samples due to its high browning degree, dry and hard texture, insufficient nutrient accumulation, and severe moisture loss. Therefore, its comprehensive quality was relatively inferior among all harvest stages.Overall, this study revealed the effects of different harvest stages on the quality of Lycium barbarum L. Vegetable, providing theoretical guidance and data support for raw material selection, subsequent processing, and quality standardization of Lycium barbarum L. Vegetable products.