The film based on whey protein（WPC）， the effects of different film-forming methods on the properties and application characteristics of the film were studied. The results showed that the best process condition of film formation by physical method was pH 8.0， ultrasonic power 240 W， 90 ℃ heat treatment； the chemical method was to add 4.0% glycerine as plasticizer， 0.10% L-cysteine as reducer and 0.20% ferulic acid as cross-linking agent； enzymatic method was that the amount of transglutaminase（TG） was 20 u/g protein， enzymatic hydrolysis at 50 ℃ for 90 min. At the optimum reaction condition， the mechanical properties and barrier properties of whey protein films have been improved to a certain extent. By measuring the weight loss rate， ascorbic acid content and sensory evaluation of virgin fruit， the preservation effect of whey protein film on cherry tomatoes was： enzymatic method > chemical method > physical method， and the three methods were better than the control group without coating.