The work aims to design two kinds of double function integrated fresh-keeping packages, and discuss and evaluate the effects of such function integrated fresh-keeping package on the Chinese cabbage by applying the multi-function integrated design theory, with the functional film A (film with high water vapor permeability) and functional film E (film with high oxygen permeability and carbon dioxide permeability) prepared by the laboratory as the raw materials. With the Chinese cabbage as the preservation object, the effects of two types of double function integrated fresh-keeping packages on the headspace gas, appearance quality of Chinese cabbage, contents of VC and total soluble solid, and the mass loss rate were evaluated. The double function integrated fresh-keeping package prolonged the shelf life of the Chinese cabbage at room temperature. The shelf life was extended from 2 d (when exposed) to 4~5 d. The double function integrated fresh-keeping package can effectively slow down the respiratory rate, reduce the loss of nutritional ingredient, maintain the appearance quality and avoid the condensation of Chinese cabbage, thus effectively prolonging its shelf life.