The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O₂+1% CO₂), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing and browning rate. In addition, it also helped to maintain the good appearance and sensory quality of fresh-cut lettuce. Therefore, the shelf-life of fresh-cut lettuce could be extended from 6～9 days to 15 days by using acidic electrolytic water combined with MAP of 5% O₂ and 10% CO₂ to maintain good sensory quality.