The work aims to provide the theoretical basis for the application of polysaccharide edible film in the fresh-keeping package of the fresh-cut fruits and vegetables. The characteristics of several common polysaccharide edible filmsat home and abroad and their application in the preservation of the fresh-cut fruits and vegetables were reviewed, and the future development direction was discussed. The polysaccharide edible film had a good film forming ability. The fresh-cut fruits and vegetables wrapped with such film reduced the respiration and physiological and biochemical rate of the fruits and vegetables, reduced the water loss, delayed the production of ethylene and inhibitedthe browning. Such film was used as a method to effectively preserve the fresh-cut fruits and vegetables. The polysaccharide edible film applied in the fresh-keeping package of the fresh-cut fruits and vegetables has some good effects on the appearance, flavor, texture and nutritional quality. However, currently some problems still exist in the polysaccharide edible film package and the solutions for these problems are discussed.