The pathogenicity of isolated strains of Lilium brownii var. Viridulum Baker was studied by using conventional tissue separation method. The pathogenicity of the isolated strains was verified by Koch's law. The morphological and molecular biology techniques were used to identify the spoilage bacteria. Moreover, the inhibitory effects of nine food-grade preservatives on dominant spoilage bacteria were explored. The results showed that the dominant bacteria causing the decay of lily bulbs was Fusarium oxysporum. The optimal temperature for growth and sporulation of the mycelium was 30 and 25 ℃, respectively. The lethal temperature of hyphae was 66 ℃ for 10 min. The growth rate was the fastest at pH 7 and 8, and the sporulation was the highest at pH 7. A variety of carbon and nitrogen sources could be used, which were grown on a medium with glucose and D-fructose as the carbon source and beef extract as the nitrogen source. In the case of D-xylose as a carbon source, with beef extract and L-phenylalanine as a nitrogen source, it was more conducive to sporulation; light was conducive to mycelial growth and sporulation. The antibacterial test results of 9 kinds of food-grade preservatives against the dominant bacteria showed that natamycin, sodium dehydroacetate and sodium metabisulfite had a significant antibacterial effect against the bacteria (P<0.05), and the minimum inhibitory concentration (MIC) were 150, 125, 100 mg/L, respectively.