Abstract:This paper aimed to explore the effect of 1-methylcyclopropene（1-MCP），short-wave ultraviolet radiation（UV）and vacuum packaging combining treatment of fresh-cut asparagus lettuce.1-methylcyclopropene（5 μL/L）and short-wave ultraviolet radiation（20 W）were used to treat fresh-cut asparagus lettuce for one hour，which was subsequently packed in vacuum and stored at（4±1）℃.The appearancs and physiological characteristics were observed among the single and combined experimental groups of fresh-cut asparagus lettuce.The results showed that the preservation effect of vacuum packing（VP）was better than 1-MCP and UV.Compared with the single experimental groups，the combined experimental groups significantly inhibited the growth and reproduction of microorganisms and water loss，maintained the color，hardness，texture and other quality traits，and lowered the consumption of nutrients；additionally，the cell membrane system was protected and the activities of enzymes responsible for enzymatic browning were reduced.The combined experimental group of 1-MCP，UV and VP had remarkable inhibition against softening，aging and deteriorating of the freshcut asparagus lettuce，and kept them light green and no decay at the end of storage，which prolonged the shelf life.