fresh-keeping effect on the sweet cherry at room temperature ((27±2)℃ and (40±5)% RH). The chemical compositions of cinnamon EO and lemon grass EO were analyzed by GS-MS. Antimicrobial film was prepared by the method of scraping with cinnamon EO, lemon grass EO, tangerine-80, soybean lecithin, corn starch and polyvinyl alcohol. Its inhibition zone diameter with respect to such four fungi as rhizopus was tested. The effect of antimicrobial film on preservation of sweet cherry was evaluated by testing its sensory quality, rotting rate, total number of bacterial colonies, mass loss rate, soluble solid content and other indicators. Results showed that the main component of cinnamon EO was trans-cinnamaldehyde (83.09%), and the main components of lemon grass EO were nerol (28.45%), citral (22.94%) and D-limonene (22.31%). The diameters of inhibition zone of antimicrobial films (EO volume fraction of 3%) against rhizopus, botrytis cinerea, penicillium and alternaria alternate were 35, 40, 80 and 50 mm, respectively. However, the antimicrobial film with volume fraction of 3% easily damaged the surface of sweet cherry, which accelerated the decay of sweet cherry instead and was not suitable for cherry preservation. The antimicrobial film added with volume fraction of 2% combined EO of cinnamon and lemon grass could effectively reduce the rotting rate and the total number of bacterial colonies of sweet cherry during the storage, which was significantly better than all other treatment groups (P<0.05), and maintained its sensory quality in a better way; however, its effect on soluble solid content was not significant. In conclusion, the quality of sweet cherry can be effectively preserved by the antimicrobial film with cinnamon and lemon grass composite EO (volume fraction of 2%), and its storage period can be prolonged for about 3~4 d.