Effect of garlic oil on performances of cassava starch film was studied based on antimicrobial activity,tensile strength,tensile strain at break and water vapor permeability.Results showed that the addition of garlic oil increased greatly in antimicrobial activity.The inhibitory zone of cassava starch film incorporated with 1.5% garlic oil for Escherichia coli and Staphylococcus aureus was 171.96 mm2 and 84.07 mm2,separately.The addition of garlic oil decreased tensile strength,but increased tensile strain at break.Compared with control,cassava starch film with 1.5% garlic oil had decreased 56.62% in tensile strength and increased 84.12% in tensile strain at break.