Radish sprouts are good sources of bioactive compounds such as phenols， isothiocyanates， and vitamin C. In order to comprehensively evaluate the apparent antioxidant capacity of radish sprouts， here， radish sprouts treated with different storage and steaming methods were simulated gastrointestinal digestion and absorption in vitro. At the same time， we explored its antioxidant capacity by five different mechanisms of testing-ferric reducing antioxidant power （FRAP）， DPPH radical scavenging power （DPPH）， reducing power （RP）， anti-superoxide anion power （ASA） and superoxide dismutase （SOD） methods， and based on the above data， combined with TOPSIS （Technique for Order Preference by Similarity to an Ideal Solution） method for comprehensive evaluation of antioxidant capacity. The results showed that the ferric reducing antioxidant power activity of the simulated absorption extract increased significantly at 12-24 h at （25±1） ℃. The DPPH free radical scavenging ability after in vitro simulated digestion was significantly less than the corresponding time points before digestion at various time points during storage and steaming. The reducing power showed the following trend at the corresponding time and temperature of each treatment， phosphate buffered solution extracts > simulated intestinal absorption extracts > simulated gastrointestinal digestion extracts. The anti-superoxide anion power of phosphate buffered solution extracts， simulated gastrointestinal digestion extracts and simulated intestinal absorption extracts of stored and steamed radish seedlings was weaker （≤0.10 U/mL）. Superoxide dismutase activity of radish sprouts stored at low temperature and room temperature during the 0-24 h was in a downward trend. The comprehensive evaluation showed that radish seedlings stored at room temperature for 12 h and steamed for 1-2 min exhibited the best comprehensive antioxidant capacity in simulated absorption.