莴苣是一种以沙拉等方式鲜食的大众化蔬菜。鲜切莴苣是指新鲜莴苣经清洗、加工、包装等过程，再经冷藏运输进入市场的即食产品。该文基于近几年国内外有关鲜切莴苣的研究，分析莴苣加工后的品质变化，并总结了鲜切莴苣物理、化学和生物保鲜技术的研究现状，旨在为鲜切莴苣尤其是鲜切蔬菜保鲜技术的研究提供理论参考。

 Lettuce is a table of popular vegetables such as salad. Fresh-cut lettuce is fresh lettuce by cleaning, processing, packaging and other processes, then transported to the market by refrigerated as ready-to-eat products. This paper is based on the recent studies of fresh-cut lettuce at home and abroad in recent years, the quality changes of lettuce after processing were analyzed, the research status of physical, chemical and biological preservation techniques was summarized. The aim was to provide theoretical references for the fresh-keeping technology of fresh-cut lettuce, especially fresh-cut vegetables.