The work aims to study the changes in the basic properties of low-density polyethylene (LDPE) films with different concentrations of salicylic acid (SA) and its effects on the preservation of bananas. The blend of the different proportions of SA antioxidant 245 and LDPE were used to prepare SA-LDPE films by blending extrusion and flow casting process. With blank LDPE films as the control, the preservation of bananas was tested at (16±1) ℃, and the effects of SA-LDPE films on the quality of bananas were investigated by measuring and analyzing the weight loss rate, hardness, color difference, brix, gas composition and other indexes of bananas. The mechanical property of LDPE films with the addition of SA decreased, the gas barrier properties increased, the hardness decreased and the color difference value increased. The addition of SA improves the barrier properties of the films. The SA-LDPE films could effectively inhibit the respiration of bananas, delay the softening process of bananas, inhibit the browning of bananas, and help maintain the physiological characteristics and sensory quality of bananas.