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.