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Preparation of Diatomaceous Earth-Zeolite-Potassium Permanganate Composite Filler for Fruit and Vegetable Preservation Wrapping Paper
Received:June 13, 2023  
DOI：10.11980/j.issn.0254-508X.2023.12.001
Key Words:diatomaceous earth  zeolite  diatomaceous earth-zeolite-potassium permanganate composite filler  fruit and vegetable preservation  wrapper
Author NameAffiliationPostcode
LI Zhiqiang College of Materials Science and Engineering， Northeast Forestry University， Harbin， Heilongjiang Province， 150040 150040
NING Yuping College of Materials Science and Engineering， Northeast Forestry University， Harbin， Heilongjiang Province， 150040 150040
LU Dongyan College of Materials Science and Engineering， Northeast Forestry University， Harbin， Heilongjiang Province， 150040 150040
LI Jian College of Materials Science and Engineering， Northeast Forestry University， Harbin， Heilongjiang Province， 150040 150040
LIU Wenbo* College of Materials Science and Engineering， Northeast Forestry University， Harbin， Heilongjiang Province， 150040 150040
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Abstract:In this study， diatomaceous earth and zeolite were mixed and sintered at 600 ℃ for 4 h. After impregnation with saturated potassium permanganate solution， and further filted， dried and grinded， diatomaceous earth-zeolite-potassium permanganate composite filler（DZP） with fresh-keeping function was obtained， which was used as filler to make fruit and vegetable preservation wrapping paper. The results showed that the sintering of diatomaceous earth and zeolite at high temperatures resulted in the removal of surface impurities， the appearance of more micropores， the increase to a certain extent of specific surface area， the increase in the pore size. The zeolite dispersed on the surface of diatomaceous earth to establish a DZP adsorption-oxidation system with potassium permanganate， thus enhanced efficiency in the fruit and vegetable preservation properties. Compared with the original paper， the weight loss rate of spinach using DZP fruit and vegetable preservation wrapping paper was reduced from 6.42% to 2.92% with a reduction of 54.5%； the VC content was increased from 1.67 mg/100 g to 3.56 mg/100 g with an increase of 113.2%； malondialdehyde content decreased from 3.92 μmol/kg to 3.20 μmol/kg with a reduction of 18.4%； the chlorophyll content increased from 6.24 mg/100 g to 13.43 mg/100 g with an increase of 115.2%. The prepared DZP fruit and vegetable preservation wrapping paper had an obvious effect on fruit and vegetable preservation， which could alleviate the damage to spinach and extending the shelf life. The tensile index of DZP fruit and vegetable preservation wrapping paper was 42.7 N·m/g and the bursting index was 2.88 kPa·m2/g， which had good strength performance.
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