The effects of essential oil on strawberry fresh-keeping at normal temperatures were researched by choosing two kinds of film (PE film with high oxygen permeability and composite film with high barrier marked as FA membrane and FB membrane). The experiments of strawberry packaging were conducted in five groups (the group of CK, the group of FA membrane, the group of FB membrane, the group of FA with added essential oil, the group of FB with added essential oil). The sensory evaluation, soluble solids content, weightlessness rate and Vc content of strawberries were all measured at regular intervals. The results showed that the essential oils had certain effects in fresh-keeping and could extend the shelf life of strawberries to a certain degree at normal temperatures. Composite film (FB membrane) with high barrier combined with essential oils was the effective packaging method for strawberry with an obvious preservation effect.