Abstract:Mung bean sprouts represent one species of edible sprout traditionally eaten in China.They have good antioxidant capacity，and exert free radical scavenging effects in the human body.They have rich nutritional value，and are loved for their taste and texture as well.With continuous developments in science and technology，the nutritional value of mung bean sprouts continues to be enriched and improved.Mung bean sprouts have fragile tissues and high water content，which makes them prone to browning，shrinkage and microbial contamination during postharvest storage，transportation，and in markets.Among these，browning has the greatest impact.At present，research into mung bean sprout anti-browning technologies has not yielded perfect solutions.Most of the existing research has been aimed at developing simple tests.This article analyzed and elaborated on mechanism，causes，and effects of browning，and described research progress into better understanding mung bean sprout browning.Research to date into browning and prevention technologies provides a theoretical reference for further studies.