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Wrapping paper has an irreplaceable role in the food industry, but the high hydrophilicity of cellulose-based wrapping paper limits its application. Here, we aim to develop a fluorine-free and stable method for preparing the superhydrophobic cellulose-based paper using KH570-modified-n-TiO2 and ε-polylysine (ε-PL) to construct a superhydrophobic surface by layer-by-layer self-assembly. The paper modified by (ε-PL/KH570-modified-n-TiO2)4 multilayers has superhydrophobic and self-cleaning properties after heat treatment. The water contact angle reaches up to 152.8° and the antibacterial rate is close to 100%. The high barrier properties to water vapor better prolong the shelf life of cherries. Therefore, the (ε-PL/KH570-modified-n-TiO2)4 multilayers modified paper can provide a new idea for food preservation. The advantage of the double-layer assembly is that even if the superhydrophobic layer of the wrapper is worn away and lost, the remaining ε-PL is still able to act as a bacterial inhibitor, ensuring that the food is not perishable. [ABSTRACT FROM AUTHOR]