Abstract: In order to develop new packaging materials to extend the shelf life of tuna, LA/ZN antibacterial nanofiber film was prepared by coaxial electrospinning technology with corn (ZN) and leaf aldehyde (LA) as raw materials. The morphology and structure of LA/ZN nanofiber film were analyzed by scanning electron microscope, infrared spectrum and differential scanning calorimetry, and the antibacterial mechanism of the fiber film was explored. The preservation effect of LA/ZN nanofiber film on tuna was investigated. The results indicated that the LA/ZN nanofiber membrane has a linear morphology, smooth surface, and uniformly distributed fiber diameters ranging from 475~575 nm. The encapsulation of LA in corn was a physical process, and there was no chemical interaction between the components in the electrospinning process. After adding LA, the initial melting temperature of the membrane decreased slightly. LA had broad-spectrum antibacterial properties, which could cause damage to bacterial cell walls and membranes, as well as leakage of macromolecular substances such as proteins and DNA, leading to bacterial death. In addition, the results of the 4 ℃ tuna preservation experiment showed that LA/ZN nanofiber film could effectively reduce the total number of fish colonies, volatile base nitrogen content, and histamine content, delay the deterioration of fish texture, and extend the shelf life of tuna fillets by three days. The excellent preservation performance of LA/ZN nanofiber film was expected to be applied in the preservation of aquatic products.