In this experiment, effects of different transportation and packing methods on preservation of lettuce were investigated. No scab, no mechanical wounding and the same size lettuce were selected as test material. During transportation, incubator with ice gel method could remain the lower temperature and weight loss rate than other method. The lettuce were storage at (0 ±0.2) ℃ after packaged with PE cling film and modified atmosphere packaging (MAP). The weight loss rate, soluble solids content, Vc content, chlorophyll content, MDA, the PPO activity and ethylene release rate of lettuce were determined in order to compare the fresh-keeping effect of lettuce under packing methods. The results showed that MAP and PE cling film storage could effectively delay the decline of the the nutrients loss of lettuce , slow down the weight loss rate and the rise of MDA content, reduce PPO activity and delay the increase in ethylene production. After 18 d storage, the weight loss rate of PE cling film and MAP were lower than the control by 0.65%and 0.75%. MAP than PE cling film can better maintain the storage quality and nutrition of lettuce during the whole storage.%本文研究了低温条件下不同包装方式对生菜贮藏品质的影响。挑选新鲜的、无病斑、无机械损伤、成熟度、大小一致的散叶生菜为试验材料，分别装入PE保鲜袋以及自发气调保鲜袋（MAP）内，以无包装组作为对照，贮藏在（0±0.2）℃的冷库中。在贮藏过程中，通过定期抽样检测其失重率、可溶性固形物含量、VC含量、叶绿素含量、丙二醛（MDA）含量、多酚氧化酶（PPO）活性以及乙烯释放速率，比较不同的包装方式对生菜贮藏保鲜效果的影响。结果表明：在（0±0.2）℃贮藏条件下，MAP和PE保鲜袋均可有效延缓生菜的营养物质的损失，减缓失重率和丙二醛含量的上升，降低生菜PPO活性及乙烯释放量的增加。贮藏至第18天，PE包装组与MAP包装组失重率比对照组分别降低了0.65%和0.75%。而MAP比PE保鲜袋能更好地保持生菜的贮藏品质及营养品质。
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