In China, the loss rate of fruit and vegetable caused by poor preservation treatment reaches 20%~40% every year. Several factors including physiological aging, germs infestation and mechanical damage will cause the decay and deterioration of fresh fruit and vegetables. Therefore, according to the spoilage mechanism of different fruit and vegetable products, it is of great significance to develop green fruit and vegetable preservation packaging materials that can slow down product metabolism, create storage and preservation microenvironment, delay maturation and aging, inhibit microbial growth and reproduction, and extend post-harvest life and shelf life. The recent research progress in the preparation, mechanism analysis and application of biodegradable fruit and vegetable preservation packaging materials were reviewed from the aspects of plant fiber, hemicellulose and modified cellulose. Moreover, an outlook on the development trend was prospected, providing references for promoting the usage of biomass-based functional fruit and vegetable preservation packaging materials under the background of “plastic ban” and “double carbon” society. In the future, fruit and vegetable fresh-keeping packaging materials will develop in the direction of low-carbon, energy-saving, green and safe, convenient and intelligent.