Abstract:To realize the resource utilization of coffee peel and develop novel preservation materials，carbon quantum dots （CQDs） were synthesized using coffee peel as the raw material. The physicochemical and structural characteristics of the prepared CQDs were analyzed by X-ray diffraction，fluorescence spectroscopy，and other characterization techniques. Meanwhile，the preservation effects of coffee peel CQDs fresh-keeping coating liquids with different mass fractions （0%，1.5%，3.0%，and 4.5%） were evaluated. The results revealed that the as-prepared coffee peel CQDs possessed an amorphous carbon structure and favorable fluorescence properties. Active groups including hydroxyl，carbonyl，and amino groups were detected on the material surface，which is consistent with the typical structural characteristics of CQDs. The preservation test showed that the quality of chilled fresh pork in the blank group deteriorated significantly during storage. On day 8，the pH value，TVB-N content，and total bacterial count of the blank group increased to 7.34，30.500 mg/100g，and 6.933lg （CFU/g），respectively. In contrast，the chilled fresh pork treated with4.5% fresh-keeping coating liquid exhibited the best preservation effect，with its pH value，TVB-N content，and total bacterial count decreased by 13.90%，26.88%，and5.77%，respectively，compared with the blank group.