Chitosan, starch acetate, and carboxymethyl starch were used as raw materials to prepare edible blended films with excellent properties for preserving fresh fruits and vegetables. The effects of blending ratio and calcium propionate on the properties and preservation of blended films were researched. The results showed: Under the condition of 85 ℃, with mCTS:mSA:mCMS=2:2:1, the blended membrane performed the best in tensile strength and reached 42.30 MPa. With mCTS:mSA:mCMS=1:1:3, the tensile strength of the blend membrane was the minimum as 26.70 MPa, and the breaking elongation of the blended membrane was the maximum as 28.50%; With mCTS:mSA:mCMS=3:1:1, blend membrane demonstrated the higher water vapor transmittance. Elongation at break and water vapor permeability of the blended membrane could be improved by adding calcium propionate, and the coating film had excellent preservation effect on beans.