The work aims to clarify the effect of chitosan/poly-lysine composite film on the freshness of citrus. The chitosan/poly-lysine composite films with the poly-lysine mass fractions (the mass fraction of ploy-lysine relative to chitosan) of 0, 1%, 3%, 5% and 7% were prepared in the tape casting method. The microstructures and IR spectra of the composite films were analyzed. The antimicrobial activities of the films were tested in optical density method. The citrus was soaked by the composite solution and then stored. The change in all the fresh-keeping indicators of the citrus during the storage was measured. The composite solution film slowed down the decline of citrus sensory score during the storage, reduced the loss of sugar content and vitamin C content of the fruits, and reduced the mass loss rate and the spoilage of citrus. Poly-lysine increases the antimicrobial activity of chitosan film, and the composite solution film has a good preservation effect on the citrus.