Radish is rich in nutrients and has a variety of physiological functions. However， the strong spicy flavor and taste of radish affected the quality of its processed products. It is necessary to improve the flavor of radish by blanching and other pretreatments， so as to further expand its application. In this study， white radish was used as the raw material to investigate the influence of different pretreatment method (hot water blanching， microwave blanching and steam blanching) on the nutrition and flavor of radish juice. The results showed that， the contents of nutrient substance， such as， soluble protein and ascorbic acid of juice all decreased somewhat， while the flavor markedly improved after the three blanching pretreatments. The content of ester substances increased and the contents of isothiocyanates， alcohols and ethers decreased significantly (P＜0.05). Especially for the characteristic flavor substance， such as， methyl mercaptan， dimethyl disulfide， dibutyl ether and allyl methyl disulfide， which contents significantly decreased (P＜0.05). The better condition for each pretreatment was: 90 ℃ hot water blanching for 6 min， 700 W microwave blanching for 4 min and atmospheric steam blanching for 6 min， respectively. The retention rates of water-soluble protein and ascorbic acid were higher after microwave blanching， which retained 77.15% and 79.24%， respectively. However， the retention rate of isothiocyanate by microwave blanching was also higher， which resulted in the measurable spicy and the pungent taste of juice and the lower sensory score. After steam blanching， the content of isothiocyanate compounds of radish juice was relatively lower， and the contents of butyl propionate， butyl butyrate and pineapple ester were effectively increased， which improved the flavor of radish juice. In addition， the retention rate of nutrients of radish juice was higher and the sensory synthesis score was the best after steam blanching， which showed that the steam blanching was the more suitable pretreatment method. This study could provide some experimental reference for the development of white radish products.