目的 研究复合清洗方式对鲜切生菜品质的影响，为新型清洗消毒方式在鲜切蔬菜中的应用提供理论依据。方法 以鲜切散叶生菜为研究对象，分别研究在4 ℃贮藏条件下，自来水、次氯酸钠、酸性电解水结合次氯酸钠、臭氧结合次氯酸钠等4种清洗方式对其感官品质、理化指标和微生物生长情况的影响。结果 臭氧结合次氯酸钠处理的鲜切生菜感官评分最高，可以有效保持维生素C和叶绿素的含量，抑制微生物的生长繁殖和多酚氧化酶活性，在第12天其质量损失率仍低于5%，具有食用价值。结论 经臭氧结合次氯酸钠浸泡10 min处理的鲜切散叶生菜，有很好的感官品质，其货架期也得到了延长。

The work aims to study the effect of compound cleaning methods on the quality of fresh-cut lettuce, so as to provide a theoretical basis for the application of new cleaning and disinfection methods in fresh-cut vegetables. The influences of cleaning conducted respectively with tap water, sodium hypochlorite, acidic electrolytic water combined with sodium hypochlorite and ozone combined with sodium hypochlorite on the sensory quality, physical and chemical indices and microorganism of fresh-cut leafy lettuce during storage at 4 ℃ were studied. The fresh-cut lettuce treated by ozone combined with sodium hypochlorite had the highest sensory score, and it could effectively maintain the content of vitamin C and chlorophyll, inhibit the growth and reproduction of microorganisms and the activity of polyphenol oxidase (PPO), and its mass loss rate was still lower than 5% with edible value at the 12th day. The fresh-cut leafy lettuce treated by ozone combined with sodium hypochlorite for 10 min maintains very good sensory quality and its shelf life is also extended.