Abstract: The ‘Siji’ pakchoi was used as the test material,which was irradiated by short-wave UV-C combined with LED white light,packaged in 0.03 mm PE bags and stored at 20 ℃.The effects of sensory quality,attrition rate,weight loss rate,chlorophyll content,vitamin C content,malondialdehyde（MDA） content,peroxidase（POD） and catalase（CAT） activity were studied under different treatments.In order to provide a reference for the research on technology of pakchoi storage and preservation by light irradiation.The results showed that the short-wave UV-C combined with LED white light could significantly improve the sensory quality,reduce the attrition rate and weight loss rate,maintain chlorophyll content and vitamin C content,delay the accumulation of MDA content,and mean while enhance the activity of POD and CAT.Therefore,short-wave UV-C combined with LED white light irradiation treatment was better for the preservation in postharvest pakchoi.