The work aims to endow nanocellulose with antibacterial property and improve its application in food preservation. Modified cellulose nanofiber (GA-TOCNF) was produced from TEMPO-oxidized cellulose nanofibril (TOCNF) and gallic acid (GA), and then the obtained GA-TOCNF solution and zein solution were mixed to prepare edible films. The effects of volume ratio of GA-TOCNF and zein on the properties of the films were investigated. When the volume ratio of GA-TOCNF to zein solution was 1∶2, the tensile strength of the prepared gallic acid-modified nanocellulose/zein composite film (GA-TOCNF/Zein) was 9.04 MPa, and the diameters of the inhibition circles against Escherichia coli and Staphylococcus aureus were 11.95 mm and 13.1 mm, respectively. Compared with that of the films without GA-TOCNF, its tensile strength was increased by 1.89 times. A comprehensive evaluation of the weight loss, soluble solids and sensory evaluation of the cherry fruit shows that the zein-based composite film is better than the non-coated control group in preserving the cherry fruit by coating.