Practically all thermoplastics and elastomers have necessary stabilizers added either during or just after the polymerization process. Their goal is to stop them from degrading while the polymer is being recovered, dried, compounded, processed, and frequently while being stored or recycled. During processing and/or application, additional additives could be applied. Depending on how they affect the polymer or the chemical formed from it, these are categorized. Antioxidants, light stabilizers, fillers, reinforcement fillers, plasticizers, flame retardants, colorants, processing aids, and other additives for particular effects are included in this. Fruits with brittle skin can be packaged well using resilient and compressible cellulose sponges. Here, a soft and elastic all-cellulose sponge (CS) with a hierarchical cellular structure was created, in which the major pores were created by the long molecular chain cellulose, and the minor pores were created by the elastic nanofiller function of the cellulose at the nanoscale, which filled in the gaps between the long molecular chain cellulose fibers. This construction has two different types of holes that allow for hierarchical strain absorption. Fruits can be shielded by the sponge from mechanical harm when dropped or subjected to frequent vibration. Additionally, the chlorogenic acid-modified CS (C-CGAS) demonstrated outstanding antibacterial and antifungal properties. The longest storage duration for strawberries has been found to be 18 days, which C-CGAS may prolong without any microbial invasion. This work offers a fresh approach to making polymer sponges as well as a fresh plan for creating packaging materials that are resistant to microbes.