Abstract: Objective:The research was about the effect of preservating fruits with Composite Mulberry Leaf. Methods:Chitosan as a film-forming agent and Chinese Traditional Herbal extract as an preservational agent were mixed to form a compound coating agent. To evaluate the fresh-keeping effect, the weight loss rate of strawberry treated with the compound coating agent were determined after 7 days storage at 4℃. Achieving an optimal compromise low weight loss rate, the optimal formulation of the compound coating agent was gotten. Then through the verification tests, the feasibility of the optimal formulation could be proved. Finally the different types of fruits:grapes and pears were preserved by using the optimal formulation. Results:The water′ s evaporation of fruits could be inhibited and the loss of vitamin C, titratable acid (TA) and soluble solids cotent (SSC) could also be reduced. Conclusion:Composite Mulberry Leaf has obvious effect on preservation of several kinds of fruits.