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The high energy consumption and quality degradation caused by low drying efficiency pose significant challenges in hot-air drying processing of fruits and vegetables. To enhance the hotair drying quality of wolfberry, pretreatment with different alkaline media soaking methods （3% Na2CO3 and alkaline electrolyzed water soaking for 1 min,，10 min, and 20 min, respectively, was employed. The hot-air drying characteristics, microstructure, color, rehydration ratio, shrinkage,，and nutritional content of wolfberry were investigated. The results revealed that compared with the control group, alkaline electrolyzed water pretreatment significantly reduced the hot air-drying time required for wolfberries （P<0.05）, with the shortest drying time observed in group treated by 10 min soaking of alkaline electrolyzed water. This group achieved a higher drying rate and an effective moisture diffusivity of 5.020×10?8 m2/min. After alkaline electrolyzed water pretreatment, the gaps between the waxy stripes on the epidermis were enlarged, with some stripes even dissolving or breaking. When pretreated with alkaline electrolyzed water for 10 min, the hot-air dried wolfberry exhibited the closest color to fresh samples, coupled with superior rehydration capabilities, reduced shrinkage and significantly elevated levels of polysaccharides （9.79%）, total phenols （4.18 mg/g），and total flavonoids （6.42 mg/g） compared with the control （P<0.05）. Pectin composition underwent notable transformations upon alkaline electrolyzed water pretreatment and drying. While fresh wolfberry primarily contained sodium carbonate-soluble pectin （SSP）, the content of chelator-soluble pectin （CSP） increased post-treatment, suggesting a reconfiguration of pectin fractions. In conclusion, pretreating wolfberries with alkaline electrolyzed water for 10 min produced the hot-air dried wolfberries with best quality. The research result can not only present a straightforward and effective pretreatment strategy for improving the hot-air drying of wolfberry but also can offer a green and environmentally benign approach for enhancing the quality and efficiency of drying processes for a wide range of fruits and vegetables.