Abstract: The cherry tomatoes were coated with different combinations of chitosan, sodium alginate, soy protein isolate, clove essential oil, beeswax and other coating substrates.The effects of different coating treatments on the fresh-keeping effect of cherry tomatoes were studied by measuring its weight loss rate, decay index, soluble solids content, pH, vitamin C,and sensory evaluation indicators.The purpose of this study was to study and select a suitable composite preservative film for cherry tomatoes, in order to provide reference for the storage and transportation of other fruits and vegetables after harvest.The results showed that compared with the control group, each treatment group prolonged the storage period to varying degrees, and treatment 4 of chitosan+beeswax+tea polyphenols could maintain a better color and hardness of the virgin fruit, maintain pH,soluble solids content, vitamin C content, and reduce weight loss and decay index.Therefore, it was considered that the preservation effect was the best.The weight loss rate and decay index of cherry tomatoes to different degrees could be reduced by different composite coatings.It also effectively maintained the soluble solid content, pH, vitamin C content and sensory characteristics of cherry tomatoes, and had effective and different effects on the preservation of cherry tomatoes.