The work aims to develop a degradable, green and environmentally friendly edible food packaging membrane with Ficus pumila var. awkeotsang (FPA) as raw material. The preparation technology of the edible composite membrane of FPA was optimized by single factor and orthogonal experiment design, and the performance and the fresh-keeping effect of the composite membrane on potatoes were tested. The optimum preparation conditions of FPA were as follows:the mass fraction of FPA was 5%, the glycerol was 1%, the mass ratio of FPA pectin to 2% sodium alginate hydrosol was 1:1, the ultrasonic frequency was 300/150 W, and the treatment time was 20 min. In this process, the water vapor permeability coefficient of the composite membrane was 0.045 g.mm/(m2.d.kPa), the thickness was 0.150 cm, the density was 0.045 g/cm3, the water solubility was 33.493%, the transparency was 66.75%, and the oil permeability was 2.300%. The sensory score was good and it could effectively inhibit the growth of Escherichia coli and Staphylococcus aureus. The application of FPA edible composite membrane on fresh-cut potato preservation could effectively reduce the loss of water and total sugar content, significantly inhibit the growth of microorganisms, effectively slow down the browning rate, and maintain the storage quality of fresh-cut potatoes to the maximum extent compared with the water group. The edible composite membrane of FPA has good physical properties, antibacterial properties and fresh-keeping effect.