The work aims to develop a perforation model of microporous packaging films for fruits and vegetables, so that the gas concentration inside the bags could be accurately controlled to extend the shelf life of fruits and vegetables. By analyzing the gas permeability mechanism in the microporous films, and combining the original film permeability mechanism and the fruit and vegetable's own respiration rate, a perforation model of packaging films was established. And with cherries as the packaging object, the accuracy of the perforation model was judged by comparing the measured gas concentration in the packaging container with the predicted gas concentration. The internal measured oxygen concentration of the packaging scheme designed according to opening model 3-1 best matched the predicted oxygen concentration. For the package scheme designed according to model 1-1 and model 1-2, the hole diameter was as small as millimeter and the number of holes was as more as 100, it was not suitable for film perforation. The internal measured gas concentration of the packaging scheme designed according to model 3-2, model 2-1 and model 2-2 was not consistent with the predicted gas concentration. It is proved that the diameter of the microporous pores directly affects the diffusion pattern of gas molecules in the microporous pores and the accuracy of the perforation model. When the micropore diameter is 100 µm, the mathematical model constructed using Fick's law and the diffusion coefficient Dk can accurately control the O2 concentration and CO2 concentration inside the bag. Microporous air-conditioned packaging bags based on this model can effectively extend the shelf life of cherries.