The work aims to review the extraction technology of natural plant antimicrobial components and research progress of application in the fresh-keeping packaging of food (meat), fruit and vegetables. By means of analysis and summary of the research status and achievements at home and abroad, the extraction technology and method of natural plant antimicrobial components and their application in food, fruit and vegetable preservation were introduced. The antibacterial components extracted from the natural plant could effectively inhibit the microorganism invasion, and prevent the spoilage and nutrition loss, thus prolonging the shelf life of chilled food, fruit and vegetables. Because of the advantages of the raw materials, such as extensive sources, environmental friendliness, safety and non-toxicity, etc., the extracted antimicrobial components had been widely applied in food storage and fruit and vegetable preservation. As a kind of natural antimicrobial agent, natural plant extraction has made great progress and wide application at home and abroad, which enables the meat, fruits and vegetables to achieve the longest shelf life on the premise of ensuring the quality. However, the combination of antimicrobial component extraction technology, the isolation and identification of antimicrobial active components have not been studied deeply, which is the key direction for concern in the future.