The work aims to explore the effect of different packaging methods on the storage quality of Lactuca sativa. Lactuca sativa was used as experimental material and packed into foam box (CK), foam box + coolant (T1), temperature control box (T2), temperature control box + coolant (T3). The nutritional composition, physiological and biochemical indexes and antioxidant enzyme activities of the Lactuca sativa were measured every 5 days. At the same time, the temperature inside the box was also measured. The temperature of CK, T1, T2 and T3 groups was (4.06±0.07) ℃, (3.61±0.05 ℃, (3.72±0.04) ℃, (3.49±0.03) ℃. Compared with other treatment groups, the temperature of T3 group was lower and the fluctuation range was the smallest. In addition, T3 treatment group was able to slow down the increase of weight loss rate, inhibit the oxidation of Vc and degradation of chlorophyll, and delay the accumulation of MDA, inhibit the increase of PPO activity and maintain the activities of POD, SOD and CAT, which effectively improved the storage quality of Lactuca sativa and prolonged its shelf life. The packaging method of "temperature control box + coolant" can better maintain the postharvest storage quality of Lactuca sativa.