The work aims to compare the quality difference of fresh Lycium barbarum under different storage methods, and explore the regulation effect of controlled freezing point storage on the quality of fresh Lycium barbarum, so as to provide theoretical basis for the storage technology of fresh Lycium barbarum. Fresh Lycium barbarum was used as the experimental material and stored in an environment of controlled freezing point ((−0.5±0.3)℃) and low temperature ((2±1)℃). Then, the changes of fruit sensory indexes, physical and chemical indexes and physiological indexes were studied, and the gray correlation method was used to analyze the weights of each index and the correlation between major difference indexes and different treatments. Controlled freezing point storage could effectively inhibit the drop of fruit sensory score points and hardness slow the rise of decay rate, fruit browning degree, weightlessness rate and relative electric conductivity and maintain a high content of soluble solids and betaine. At the same time, respiratory intensity and ethylene formation rate were significantly lower than those under low temperature storage, while there was no obvious difference and titratable acid content. According to the weight analysis of coefficient of variation method, the two main indexes of treatment difference were decay rate, relative electrical conductivity and respiratory intensity. From the correlation analysis, the correlation between controlled freezing point storage and main difference indexes was higher than that under low temperature storage. Compared with low temperature storage, the preservation effect of fresh Lycium barbarum can be improved by controlled freezing point storage.