Abstract: This study adopted different concentrations of glucose,sucrose,fructose to mungbean sprouts for processing.VCcontent and bud length of bean sprouts after germination were analyzed to screen suitable sugar and sugar concentration.The quality and antioxidant activities of commercial bean sprouts treated with or without sugar were also determined.The results showed that 0.05% of sucrose treatment could effectively improve the VC content,and does not affect the bud length and moisture content. The total phenol content,total antioxidant capacity,removing hydroxyl free radicals and removal of DPPH free radical ability of treated group were significantly higher than control group and commercial mungbean sprouts( p < 0.05). It was indicated that the appropriate concentration of sucrose treatment can improve the nutritional quality of the mungbean sprouts.