The work aims to compare the effects of different preparation methods on the properties of composite packaging film so as to obtain food packaging film with excellent fresh-keeping performance and its preparation method. PLA/TP composite packaging films with different mass ratios were prepared by electrospinning and tape casting, with biodegradable material polylactic acid (PLA) as substrate and tea polyphenol (TP) as active material. The morphology and physical and chemical properties of the films were analyzed by SEM, contact angle test, swelling test, water vapor permeability test and oxidation resistance test. The TP release behavior and the fresh-keeping properties of strawberry of the composite films prepared through the aforementioned two methods were compared and analyzed. The casting film had a dense porous structure and the electrospinning film had a multi-nano-fiber superimposed structure. The contact angle of the two composite films decreased with the increase of TP mass fraction.When the TP mass fraction increased from 0 to 20%, the contact angle of casting film decreased from 62.70°±3.09° to 44.08°±2.24°, which was hydrophilic. The contact angle of electrospinning film decreased from 124.39°±1.69° to 112.90°±2.42°, which was hydrophobic. The water vapor transmittance increased with the increase of TP mass fraction. When the TP mass fraction was 20%, the water vapor transmittance increased to (396.93±16.36)g/(m2.d);The swelling rate of electrospinning film was far higher than that of casting film. When the TP mass fraction was 20%, the swelling rate of electrospinning film was 347.63°±5.36°, and the swelling rate of casting film was only 13.36°±0.56°. With the increase of TP mass fraction, the 1,1-diphenyl-2- trinitrophenylhydrazyl (DPPH) radical scavenging rate of casting film and electrospinning filmgraduallyincreased up to (89.76±1.4)% and (97.26±1.25)% respectively. The release kinetics of TP in the two films were first fast and then slow, and increased with the increase of TP mass fraction. The accumulative release percentage of TP mass fraction in casting film after 720 h was 50%~85%. The electrospinning film was basically fully released after 240, and its accumulative release percentage was 75%~95%. Casting film had better fresh keeping performance of strawberry than electrospinning film. The shelf life of strawberry was prolonged to 18 d and 9 d respectively. The composite film prepared by tape casting has hydrophilic property, high water vapor permeability, high anti-oxidation property and excellent slow-release property, which can effectively extend the shelf life of strawberry to 18 d. The composite film prepared by electrospinning has the advantages of hydrophobicity, high swelling rate and excellent oxidation resistance, but the release rate is fast and the shelf life of strawberry can be extended to 9 d.