The work aims to compare the preservation effects of natural antibacterial agents (ginger essential oil) and inorganic antibacterial agents (modified nano zinc oxide (ZnO)) on strawberry during storage. The low-density polyethylene and metallocene polyethylene was added with 3% antibacterial agent concentration of ginger essential oil and 4% antibacterial agent concentration of modified nano-ZnO. The antibacterial activity packaging films were prepared by blending extrusion and flow casting process to keep strawberry in storage fresh. The weight loss ratio, spoilage rate, sugar content, hardness, sensory quality and gas composition in package of strawberry during storage were measured and the effects of different antibacterial activity packaging films on strawberry preservation were investigated at (16±1) ℃. Results showed that the preservative film with antibacterial agent could effectively reduce the decrease of water content and hardness on strawberry, and inhibit the spoilage of strawberry fruit, and improve the sensory quality of strawberry. The ideal preservation effect is given by combining with 4% concentration of inorganic antibacterial agent (modified nano-ZnO) composite films on fresh picked strawberry.