Abstract: Broccoli sprouts were used as materials to study the effects of different light qualities on their nutritional quality and antioxidant properties. The results showed that,contents of soluble protein,anthocyanin of blue light and UV-B treatments were significantly increased(p<0.05)compared with white light. The activity of L-phenylalanine ammonialyase and chalcone isomerase were also increased significantly. Whole plant fresh weight and edible rate were not significantly different from that of white light,but the glucosinolate content in the cotyledons was significantly increased under blue light treatment(p<0.05). Compared with red light,the anti-superoxide anion activity under blue light treatment and the DPPH free radical scavenging ability were also significantly improved(p<0.05). The growth of broccoli sprouts was not inhibited under blue light comparing with UV-B,but soluble sugar,soluble protein,total phenols and anthocyanin in cotyledons were observably improved. In conclusion,blue light was the best to improve the nutritional and functional qualities of broccoli sprouts.