The effects of irradiation on microbiological and sensory qualities of mixture of blanched mustard green and soybean stored at commercial condition and ,D,10, values of pathogens of ,Listeria innocua, were investigated. The results show that ,D,10, value of ,Listeria innocua, inoculated in mixture of blanched mustard green and soybean is 0.264 kGy, and fatality rate of the Listeria irradiated by a dose of 1.2 kGy was 99.996%; Irradiation at doses less than 2.0 kGy does not have significant effects on sensory qualities, and this dose is able to decrease microbe and pathogens of ,Listeria innocua, by 2–3 log and 6 log, respectively. A dose of 2.0 kGy might be applied to ensure the hygienic quality of mixture of blanched mustard green and soybean.