The work aims to investigate the effect of film packaging on the color and nutritional quality of fresh-cut lettuce, with the goal of providing a convenient and efficient preservation method for fresh-cut lettuce. Fresh-cut lettuce was packaged with polyethylene (PE) films with different thicknesses (20, 30 and 40 μm) and microporous PE films, and then stored at (4 ± 1) ℃ for 8 days. With those packaged with PE films with holes as the control group, the effects of these five packaging bags on the phenotype, sensory score, weight loss rate, oxygen and carbon dioxide in the bags, color difference, chlorophyll, carotenoids, lutein, titrable acid, ascorbic acid (VC) and malondialdehyde (MDA) content of fresh-cut lettuce during its shelf life were analyzed. The results indicated that packaging with PE films of different thicknesses and microporous PE films could reduce color changes, weight loss, and nutrient loss of fresh-cut lettuce to some extent. Specifically, the weight loss rate, a, b, and MDA increase of fresh-cut lettuce was significantly inhibited by 20 μm film and microporous film packaging. Additionally, O2 levels was high, the CO2 accumulation was inhibited, and the decline of chlorophyll, carotenoids, lutein, titrable acid, ascorbic acid and sensory score of fresh-cut lettuce was slowed down in these packages, thus ensuring high quality and extending shelf life. However, microporous film packaging could lead to relatively higher weight loss rate compared with the 20 μm film packaging. Therefore, 20 μm thick PE film bags are recommended as suitable packaging materials for fresh-cut lettuce preservation, and the shelf life of fresh-cut lettuce can be extended by 2-3 days. This study provides valuable insights for selecting appropriate packaging bags for fresh-cut lettuce preservation and contributes to the future development of the fresh-cut industry.