Abstract: In order to study the preservation effects of different light emitting diode（LED） illumination modes on the shelf life of vegetables, the pterocladia tenuis was selected as experimental materials in the present study, and its shelf quality was analyzed after treated under different lighting modes including continuous illumination mode,pulse illumination mode and light stimulation. Results showed that the shelf life of Chinese little greens was only48 hour in the dark, which had been completely wilting and yellowing, and lost the commercial property. After 48 hours of shelf life, compared with the control, these three LED illumination methods could effectively keep the commercial property of Chinese little greens through maintaining the hardness, crispness, color L*and a*values and chlorophyll content, and reducing the weight loss rate. Besides, continuous illumination and pulse illumination modes could inhibit the increase of tissue relative electrical conductivity better, and effectively reduce the accumulations of MDA（malonaldehyde）, H₂O₂ and superoxide anions, and maintain the activities of peroxidase（POD）,catalase（CAT）, superoxide dismutase（SOD） and ascorbate peroxidase（APX） in reactive oxygen metabolic pathways.Finally, the pulse illumination mode showed the best preservation effects combining sensory and storage qualities of Chinese little greens. Therefore, pulse illumination is the optimal LED illumination mode for Chinese little greens shelf storage.