The work aims to compare the differences between biodegradable fresh-keeping bags and ordinary commercial fresh-keeping bags on banana preservation, and to prove the superiority of biodegradable bags, in order to provide reference for the research and development of fruit and vegetable fresh-keeping packaging materials as well as fruit and vegetable preservation. Biodegradable fresh-keeping bags were developed. With bananas as raw materials, biodegradable bags and ordinary commercial fresh-keeping bags were used to form a control for low-temperature preservation experiments. The changes of banana appearance, weight loss rate, color, hardness, sugar content and sensory indexes were recorded every three days. Compared with commercial fresh-keeping bags, biodegradable bags could effectively inhibit the appearance and development of spots on the surface of bananas, maintain a better appearance, delay the decline of banana pulp hardness, maintain the texture of the pulp, and have a higher sensory score during storage. However, the weight loss rate of biodegradable bags was high, and the sugar content of bananas decreased rapidly in the early stage of storage. In conclusion, biodegradable bags can better maintain the quality of bananas under storage conditions of 15 °C, and have better antibacterial function.