In this experiment, soybean protein / polyvinyl alcohol film, transglutaminase (referred to TG) modified soybean protein / polyvinyl alcohol film and commercially available polyethylene film were respectively adopted in the treatment of figs preservation. The results were compared with the control group with no processing to study the performance of the three films for fresh figs. The weight loss, hardness, contents of soluble solids, titratable acidity and Vitamin C （referred to VC）of figs were evaluated. The results showed that the three films could all extend shelf life of figs to different degrees. For the first 5 days, treatment effect of commercially available polyethylene film group was better than TG modified soybean protein film group which was better than soybean protein / polyvinyl alcohol film group. All three groups were significantly better than the control group. But figs shelf life could reach up to 6 days in TG modified soybean protein/ polyvinyl alcohol film treatment groups and longer than the commercially available polyethylene film treatment groups.