Lighting emitting diode (LED) irradiation; an innovative preservative method; has advantages of low cost; free of toxicity and residues; and environment-friendly. This method has been widely studied and applied in postharvest preservation of fruits and vegetables. This review briefly introduces LED property and its possible mechanism of preservation. It mainly summarizes the effect of LED irradiation on physiological characteristics (color; fresh weight loss rate; respiration rate; and enzyme activity) and quality characteristics (vitamin C; soluble sugar; polyphenols; and antioxidant capacity) of fresh fruits and vegetables after harvest. Meanwhile; the possible mechanism of LED light irradiation preserving fresh produce is discussed in detail. Finally; the current problems of this method are proposed.