Provided is application of a Fuzhuan tea Eurotium Cristatum LS1 bacterial strain in cherry tomato preservation. The preservation number of the bacterial strain LS1 is CCTCC NO:M 2015379. On the condition that the temperature is 20 DEG C, and the humidity is 75%, sterile water serves as blank control, a product of radix puerariae fermented through the bacterial strain LS1 serves as a preservative solution to process cherry tomatoes, storing is conducted for 16 d for a preservation experiment, and the preservation effect of the preservative solution on the cherry tomatoes is analyzed and evaluated by recording the fruit rot rate, the weight loss rate, the content of VC, the content of titratable acid and the content of reducing sugar within the storage period. It is shown through results that when storing of the cherry tomatoes is finished, compared with the sterile water, a fermentation liquor group can significantly decrease the fruit rot rate and weight loss rate and maintain high content of VC, high content of titratable acid and high content of reducing sugar. It is indicated that the fermentation product of radix puerariae fermented through the bacterial strain LS1 has the preservation effect on the cherry tomatoes and provides the basis for preparing a natural food preservative.