The effects of gamma irradiation on the microbial,physical characteristics,sensory qualities,and antioxidant activity of cooked soybean sprouts (Kongnamul Muchim) were investigated.Gamma irradiation at 3 kGy inhibited microbial growth until 4 weeks of storage at 4C,and until 5 days at and 25 C; The 3 kGy dose did not significantly affect the hardness of the sprouts; however,Hunters colot values for lightness,redness,and yellowness were changed.