NOVELTY - Method for preparing biological fresh-keeping agent using traditional Chinese medicinal extract, involves (a) cleaning traditional Chinese medicinal components, (b) crushing the traditional Chinese medicinal components to obtain powder, (c) adding water to the powder, heating obtained mixture, extracting the mixture at low temperature for 20-30 minutes, filtering extract, and storing filtrate, and (d) adding water to the residue, extracting the mixture for 30-60 minutes, filtering extract, collecting filtrate, mixing obtained filtrates, and storing obtained product.    USE - The method is useful for preparing biological fresh-keeping agent which is used for preserving fruit. The fruit is strawberry, cherry, raspberry, hawthorn or bayberry (all claimed). The fresh-keeping agent is also used as antistaling agent.    ADVANTAGE - The method prepares fresh-keeping agent which is nontoxic and harmless, and is environmentally-friendly. The fresh-keeping agent replaces bactericide.    DETAILED DESCRIPTION - Method for preparing biological fresh-keeping agent using traditional Chinese medicinal extract, involves (a) cleaning traditional Chinese medicinal components and removing soil and other impurities from the traditional Chinese medicinal components, (b) crushing the traditional Chinese medicinal components to obtain powder, (c) adding water to the powder for immersing the powder in water for 3-5 hours, heating obtained mixture at high temperature, extracting the mixture at low temperature for 20-30 minutes, filtering extract, collecting filtrate, and storing the filtrate in refrigerator at 2-4 degrees C, where solid-liquid ratio of powder and water is 1:1-2, and (d) adding water to the residue for immersing the residue in water for 2-4 hours, extracting the mixture for 30-60 minutes, filtering extract, collecting filtrate, mixing obtained filtrates, and storing obtained product in refrigerator at 2-4 degrees C, where solid-liquid ratio of powder and water is 1:1-2. An INDEPENDENT CLAIM is included for use of the biological fresh-keeping agent for preserving fruit. The fruits are preserved by immersing the fruits in solution comprising fresh-keeping agent for 3-5 minutes, draining the solution, packaging the fruits using polyethylene membrane which is provided with several small holes, removing damaged fruit, and storing the fruit at 1 plus minus 0.5 degrees C, where relative humidity is maintained at 90-95% during storage.