This study was conducted to investigate the changes in quality of soybean sprouts grown by ozone treatment during storage. Soybean spouts were cultivated under conditions of ozone water watering after soaking in water (W/W), watering after soaking in ozone water (O/W), ozone water watering after soaking in water (W/O) and ozone water watering after soaking in ozone water (O/O). The ozone concentration in soaking of soybean and watering of soybean sprouts was 0.3 ppm, respectively. No significant difference in shelf-life between W/W soybean sprouts and ozone treated samples showed. But shelf-life of soybean sprouts stored in 0.01 ㎜ polyethylene film at 10$^{C}$ and 20$^{C}$ prolonged 4 and 2 days, respectively. The slow growth of total microbe in the ozone treated samples stored at 10$^{C}$ was observed, whereas that of products at 20$^{C}$ showed rapid growth during storage. However, no great difference occurred among samples in the changes of moisture, vitamin C and chlorophyll content during storage. Higher hardness of soybean spouts stored at 10$^{C}$ and 20$^{C}$ was kept in the O/W and W/O products. Color, flavor and overall acceptability evaluated by sensory teat during storage had higher scores in O/W products as compared to the other samples.