Abstract: How to maintain and/or increase antioxidant properties of postharvest fruits and vegetables is a hot topic among researchers. Light irradiation, a new physical preservation method, has significant effects on antioxidant properties of postharvest fruits and vegetables. In this paper, the major light source types and the possible underlying mechanism are reviewed, mainly focusing on the regulatory effect and mechanism of light irradiation on antioxidants (vitamin C, polyphenolic compounds, and carotenoids) and antioxidant capacity in postharvest fruits and vegetables. Finally, we conclude with a discussion of problems existing in the research and application of light irradiation technology in postharvest preservation of fruits and vegetables.

Key words: light irradiation, antioxidant properties, preservation, polyphenol