Abstract: In this study, four kinds of fruits（mangos, melons, pears and kiwifruits） stored at 25 ℃ were continuously irradiated with red LED light with intensity of 500 lx and wavelength of 670 nm, and the effects of LED illumination on fruits postharvest ripening were explored. Besides, the post-ripening responses of different fruits to exogenous red light were analyzed by measuring the changes of hardness, respiration intensity, soluble sugar contents, titratable acid contents and peel color qualities during storage process. The results showed that the pears and mangos responsed positively to red light compared with the control group, and the fruits color turning speeds were accelerated, the fruit hardness and titratable acid contents were significantly decreased（P＜0.05）, the soluble sugar was accumulated in advance, and the respiratory peak values were also significantly higher than that of the control group（P＜0.05）, the respiratory peak value of mangos was 4 days earlier than that of the control group. The hardness of melons presented a ’rise’ change in the m iddle stage of storage, the red LED light irradiation significantly slowed down the accumulation of soluble sugar and the decomposition of titratable acid（P＜0.05）, the pericarp appeared ’faded white’ phenomenon during the storage period. However, kiwifruits showed no response to red LED light. In conclusion, red LED light irradiation could significantly promote the coloring and ripening of postharvest fragrant pears and mangos, while presented no effects on the ripening and epidermal pigments accumulation of kiwifruits and melons.