Using cassava starch and chitosan as substrate, the edible blend membrane for strawberry preservation was prepared. The effects of blending ratio, antibacterial agent citric acid and surfactant Tween 60 on the properties and preservation effects of blend membrane were studied. The results showed that the comprehensive properties of the blend membrane were superior when the mass ratio of chitosan to cassava starch was 1:1, and the tensile strength, elongation at break and the water vapor permeability of it were 25 MPa, 10.6 % and 160 g/(24 h·m2) respectively. When the mass fraction of citric acid was 4 %, the comprehensive properties of the blend membrane was better. After adding 1% of Tween 60 and 1% of citric acid simultaneously, compared with 1% of citric acid or 1% of Tween 60 individually, the weight loss rate of strawberry was reduced by 20 % and 15 % respectively after 60 h, which indicated the optimal preservation effects.