PLA and starch were used as the main raw material to produce the degradable tray. Cumin preservative was coated to the tray surface and then fresh-cut netted melon was packaged with film while setting the tray not coated with cumin as the control group. The relevant experimental indexes such as sensory evaluation, weight loss, firmness, soluble solids, total acid and Vc content were examined and evaluated. The results showed that the sensory evaluation of the tray coated with cumin preservative was higher than that of the control group. The weight loss ratio of both groups increased with the time while other indexes such as soluble solids, total acid and Vc decreased, and firmness increased at first then decreased. The ranges of change in control groups were greater than those of experimental groups. The shelf life of fresh-cut netted melon in the coated tray was doubled compared with that of the uncoated control group, indicating the fresh-keeping effect of cumin preservative on fresh-cut netted melons and other fresh fruit packaging.