Fresh processed ‘Lollo Rosso’ lettuce ( Lactuca sativa) was exposed to different doses (0.4, 0.81, 2.44, 4.07, and 8.14 kJ/m 2) of ultraviolet-C (254 nm, UV-C) radiation, and stored up to 9 and 10 days at 5 °C. While minimal processing did not induce significant increases in respiration rate, UV-C radiation did. Consequently, gas composition within bags containing radiated and control lettuce pieces changed according with the increase in respiration rate. All UV-C radiation doses decreased growth of psychrotrophic bacteria, coliform, and yeast, but only significant differences were found when the highest level was applied. UV-C radiation seemed to stimulate the growth of lactic acid bacteria, probably due to reduced growth of competitive flora. After 7 days of storage the highest dose resulted in increased tissue brightness, and browning was reduced when 2.44, 4.07, and 8.14 kJ/m 2 were applied. UV-C radiation at an appropriate dose could reduce microbial loads without adversely affecting sensorial quality of ‘Lollo Rosso’ lettuce.