In view of the phenomenon of softening and deterioration of French fries caused by the likely absorbance of water inside and outside the package during the storage process, the polyvinyl alcohol(PVA) was modified with potassium sorbate(PS) and sodium dehydroacetate(SD). The modified PVA was applied to the surface of the non-woven fabric to obtain the inner packaging material. The KPET/PA/NTPE composite film and the PVDC/PE composite film were used as the outer packaging materials, and French fries were sealed and packaged. The performance indexes of French fries in the storage process, such as hardness, total number of colonies, weightlessness and sensory evaluation were tested and analyzed to obtain the optimal packaging parameters. The results showed that the best fresh-keeping effect of French fries was using (3%) sodium dehydroacetate-polyvinyl alcohol modified non-woven fabric (3%SD-PVA/NWF) as the inner packaging and PVDC/PE composite film as the outer packaging.