The microcapsule antibacterial paper made of cinnamon oil was developed, and its effect on preservation of cherry tomatoes was studied under normal conditions. The microcapsule was prepared with cinnamon oil embedded in β-Cyclodextrin (β-CD). The antibacterial additive was prepared by adding the microcapsule into the PVA solution. The influence of PVA concentration and cinnamon oil microcapsule content on the antibacterial properties was tested. Then, the antimicrobial additive was evenly coated in preservative paper, and eventually the antibacterial paper was prepared through air-drying. The effect of the antibacterial paper on preservation of cherry tomatoes at room temperature was investigated. The optimum concentration of PVA was 0.02 g/mL, the addition amount of the microcapsule cinnamon oil was 1.2 g/50 mL. The results showed that the shelf life of cherry tomato was significantly prolonged by application of the antibacterial paper under the above conditions.