Fruit drying is the main processing process of Lycium barbarum in Ningxia, and there are certain differences in the drying characteristics of different varieties of L. barbarum. Taking the fruits of ‘Ningqi No. 1’ (easy to dry) and ‘Ningqi No. 5’ (not easy to dry) with large differences in the cultivation of wolfberries in Ningxia, we used scanning electron microscopy technology and GCMS technology to observe the structure of the peel of the two varieties at different development stages (green fruit stage, color deformation stage, maturity stage) and the waxy microform, content and composition of the peel wax, and the accumulation law of wolfberry waxy skin was initially revealed from the accumulation changes of the waxy microform and components of the peel, clarify the differences in waxy composition of the peel of different wolfberry varieties, and provide a theoretical basis for the screening of suitable drying agents of different varieties and the rational use of drying agents. The results showed that: (1) the outer cell wall of the epidermal cells of ‘Ningqi No. 1’ and ‘Ningqi No. 5’ of wolfberry showed the structure of ridgelike protrusions, which were discontinuous in the green fruit stage, and the ridges and ridges were closely arranged; with the delay of the development period, the continuity of the ridgelike protrusions gradually increased, and the spacing between the ridges and the ridges gradually widened, and the wax covers the raised ridges and the grooves between the two ridges in a membranous manner. (2) In the process of fruit development, the wax content per unit area of the peel showed a trend of first decreasing and then increasing, and the wax content per unit area of the fruit reached the highest in the mature stage, and the wax content per unit area of the three developmental periods of ‘Ningqi No. 1’ was higher than that of ‘Ningqi No. 5’ in the same period, showing a trend of change that was basically consistent with the wax distribution observed by scanning electron microscopy. (3) The waxy components of the fruit epidermis of the two varieties in the three periods are composed of alkanes, ketones, alcohols, acids, aldehydes, esters and iodoalkanes, and the waxy components of the peels of the two varieties are the same at the green fruit stage and the color stage, mainly composed of alkanes, alcohols and iodoalkanes, and the waxy components of the peels at the ripe stage are mainly composed of alkanes, alcohols and esters. (4) The results of principal component analysis show that the waxy components of the peel of ‘Ningqi No. 5’ in the three growth periods are mostly alkanes, which are more conducive to blocking the loss of fruit water than ‘Ningqi No. 1’. The study found that the reason for the impact on the dried fruit of wolfberries is the wax content, structure and waxy composition of the peel. The alkane components can effectively prevent the loss of water in the fruit body, and the alkane components in the waxy skin of ‘Ningqi No. 5’ are higher, the peel is more waterretaining, and the fruit is not easy to dry.