Abstract: Lettuce is rich in nutrients with certain health functions, which is often sold as whole head and fresh cut product. However, lettuce is prone to wilting, browning, and rotting due to the strong respiration and transpiration effects, which would seriously result in the degradation of nutritional quality, shelf life, and commercial value of lettuce. In this paper, the physical preservation technologies（low-temperature, fresh-keeping packaging, light control, temperature control, pressure control, heat treatment） and chemical preservation technologies are systematically introduced, and their future research orientations are prospected.