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Light\u2010emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non\u2010climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal\u2010derived food, both 400\u2013460\u00a0nm LED irradiation based on photodynamic inactivation principle and UV\u2013LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.<\/jats:p>","DOI":"10.1111\/1541-4337.12887","type":"journal-article","created":{"date-parts":[[2021,12,30]],"date-time":"2021-12-30T05:15:31Z","timestamp":1640841331000},"page":"106-126","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["Light\u2010emitting diodes (below 700\u00a0nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation"],"prefix":"10.1111","volume":"21","author":[{"given":"Xijia","family":"Zhang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5212","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baoguo","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arun S.","family":"Mujumdar","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering, Macdonald Campus McGill University  Quebec Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhimei","family":"Guo","sequence":"additional","affiliation":[{"name":"R&amp;D Center Wuxi Haihe Equipment Co.  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