Fertility management 1. Temperature-control bacteria: The temperature at the top of the library is lower than 22°C, allowing the mycelium to grow under a suitable temperature. 2. Regular ventilation: 1 time each morning and evening, 30 minutes each time. 3. Timely elimination: To regularly check and timely deal with the pollution and the bacteria bag. The library was sterilized once weekly with dichlorvos and carbendazim. 4. Moisture control and light protection: The humidity is controlled at 60% to 65%, and the light source is turned off during non-operational management. Second, mushroom management Cooling: The temperature in the storage tank is reduced from 20°C to 22°C during the growth period of the mycelia to 13°C to 16°C. After 2 to 3 days, the bag cools down and then transferred to the next step. 2. Insecticide: Use 80% of dichlorvos EC 500 to 1000 times liquid spray from the top down, the amount of 2 ~ 4 ml / cubic meter, and then soaked liquid drug cloth hanging in the vents, door, in order to kill the library Mushroom flies, mushroom mosquitoes, collembola, and mussels. After 10 hours of boring, transfer to the next step. 3. Sterilization and humidification: spray from top to bottom 2000 times with Ketiming, 1 dose 3 to 5 sachets/100 cubic meters, the liquid to wet the bacteria bag, shelf plate, such as more bacteria during the germination, initial Within 2 to 3 days, all of them were moistened with 2000 times Kemyme Ling. If the humidity is not enough, then use well water to make up the spray. Within 2 to 3 days, the humidity in the store can be stabilized at 85% to open the bag. At this stage, 1 to 3 days ventilation, fresh air. 4. Unwinding support bag: If the humidity inside the store is not enough or close to the tuyere, the bag mouth can hold up half and wait until the humidity is stable. After relieving the mouth, if the end surface is polluted by green mold, it must be tied again to allow the uncontaminated end face to come out of the mushroom. If the end surface is contaminated with pink bactrianus, it must be tightly packed at both ends of the bag, and use Ketiming 500 times liquid to spray the surrounding bacteria bags from top to bottom. The temperature dropped to 12°C to 15°C and entered the budding period. 5. The budding period: constant humidity (85%) and fresh air are the environmental conditions that induce mushroom bud formation. Due to the different structure and ventilation capacity of the library, the short one-pass 15 minutes and the long one must pass 30 minutes. The long-term ventilation has a great influence on the humidity. In the air inlet pipe, the nozzle with good atomization effect is driven by the micro motor. Operates synchronously with ventilation or cooling. The water that is humidified and dropped into the ground contains a lot of carbon dioxide. It is best to export the reservoir. At this stage, the humidity will be more likely to form mushroom buds, high humidity will make the end surface of hyphae prosperous, too low humidity will make the end panel of the mycelium cicada crust not mushroom. In 10 to 12 days, there will be amber beads on the surface of the culture material, which is a precursor to mushroom buds. Soon, the white-white primordium will neatly appear on the surface of the culture material. 6. Inhibitory period: When the 80% bag in the library buds, young mushrooms grow to 0.8 ~ 1.5 cm, the library temperature dropped to 4 °C ~ 6 °C, increase the library and the outside ventilation and the amount of circulating air inside the library, so that the growth of fruiting bodies is inhibited , so that young mushrooms become stout. At this time, the humidity is 80% to 90%, and the time is 5 to 7 days. This is a crucial period for increasing the weight of the mushroom body and improving the commercial quality. There can also be low light at this stage. 7. Elongation period: reduce ventilation to increase carbon dioxide concentration, prompting the stipe to grow rapidly. Store temperature 10 °C ~ 12 °C, humidity 85% ~ 90%, the number of ventilation is less, the time is slightly longer, keep alternating wet and dry, conducive to elongation of the stipe and prevent the occurrence of bacterial scab. After 15 days, the diameter of the cap was 0.8 to 1.3 cm, and the length of the stipe was 12 to 15 cm, which entered the harvesting period. Third, management difficulties analysis Ventilation: The cold storage is an oxygen-deficient environment. After half an hour of ventilation, and after 0.5 to 1 hour, the carbon dioxide concentration returns to constant, so the lack of air volume is a common problem. Easy to form mushroom hat tip, stalk slender mushroom body, is the sign of lack of oxygen. As long as the mushroom body is in the bag, it is not afraid of ventilation, and the air circulation in the library is necessary to improve the state of the mushroom body. The contradiction between ventilation and dehumidification and warming can be solved by reducing the number of vents or ventilation spray water. At the same time, lime water can be added to absorb carbon dioxide. 2. Temperature: The temperatures required for budding, suppression, and elongation are high, low, and medium. The low temperature induced before budding and the relatively high humidity at the budding stage accelerate the occurrence of primordia; the low temperature during the suppression period is complemented by strong wind, which can improve the quality of the mushroom and increase the yield; the low temperature during the extension period also helps to increase the yield and prolong the storage. During the period, the traditional management methods that are not dare to be ventilated are also changed at this stage because the lack of oxygen in the warehouse will seriously affect the boldness of the mushroom handle and its commercial nature. 3. Humidity: Humidity changes with temperature, low temperature and high humidity, warming and dehydration can prevent diseases; high humidity conducive to fruiting density, low temperature and high humidity will help increase the weight of mushrooms. Of the three, temperature is the key to the speed of development. For those who are not able to predict the effect of the operation, the best method is to seek stability at low temperatures, so that the wind can be used to improve the commercial quality of the mushroom.

Goji berries nutrients improve cell communication and have antioxidant as well as anti-inflammatory properties. These substances have been shown to increase mitochondrial function and detoxification. It has also been shown that nutrient dense foods such as Goji berries are far superior to supplementation with isolated nutrients contained in juices, capsules or tablets.

Goji berries have been in use for at least the last 1,700 years. They have become a staple in not only in Eastern cuisine, but also Eastern medicine.

In Chinese mythology, goji berries are known as the fruit of immortality. Even today, Chinese medicine uses goji berries to treat the liver, immune system, circulation problems, and more.

.Conventional Goji Berry




 Funtion of Goji Berry:

1) Inhibit tumor growth and improve disease resistance;

2) Powerful anti-oxidant which extends life, and improves the memory; 

3) Neutralize the side effects of chemotherapy and radiation;

4) Normalize blood pressure & balance blood sugar

5) Lower cholesterol, lose weight.

6) Support eye health and improve your vision. 

7) Support healthy liver function. 

8) Support normal kidney function

9) Increase calcium absorption

Conventional Goji Berry 




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Production Specification Sheet

Product Name

Goji Berry

Country of Origin

Ningxia in China





Product Name

Conventional Goji Berry

Organic Goji Berry


Spindle and slightly shrinks   

SN/T 0878


Bright red or purplish red

SN/T 0878

Taste and Smell


SN/T 0878


500 granule/50gram


SN/T 0878

Total bacterial count, cfu/ml





GB/T 4789.4


NMT 30

SN/T 0878

Moisture, %


GB/T 5009.3

Pb, mg/kg

NMT 2.0

GB/T 5009.12

As, mg/kg

NMT 1.0

GB/T 5009.11

Cu, mg/kg

NMT 10.0

GB/T 5009.13

Pesticide Residue

Acetamiprid <0.2PPM;




negligible with other pesticides


GB/T 19648-2006,

GB/T 200769-2008


Shelf life

12 months months if stored in a cool ventilated dry place


4.54Kg/Bag, 4Bags/ Carton (10Pounds/bag,4bags/Carton);



It should be stored under the dry and ventilated environment  in original bag, the temperature no more than 20 ℃

Conventional Goji Berry

Conventional Goji Berry,Conventional Goji,Conventional Dried Goji Berries,Conventional Wolfberry

Ningxia Wolfberry Goji Industry Co.,ltd , http://www.nx-wolfberry.com