Abstract: The survival of Lactobacillus plantarum suspended in 100 m L physiological saline and vaccinated in 100 g pickled lettuce was investigated in microwave power of 600 W,after 0,30,60,90,120 seconds,got the dose of microwave sterilization. Then the effects of microwave sterilization and pasteurized on the quality properties of pickled lettuce such as texture,color and sensory evaluation was explored,in order to obtain a better microwave sterilization process for pickled lettuce.The results showed that the mid- bottom part was suitable for pickled lettuce to eliminate error caused by uniformity. The microwave sterilization dose of Lactobacillus plantarum( density was3.4 × 108 CFU / m L) in 100 m L saline was 600 W,90 s.And it's 600 W,120 s in the 100 g pickled lettuce. Compared with pasteurized,microwave sterilization pickled lettuce increased the hardness,elasticity and L*,but decreased the b*,and there was no significant difference of sensory evaluation and chewiness( p > 0.05). The results collectively indicate that microwave sterilization can be used in the industrial production of pickled lettuce.