<p>Fruit ripening is a complex biochemical process influencing texture, colour, aroma, and nutrient composition. Traditional ripening control methods, such as temperature, humidity regulation, and ethylene inhibitors, have drawbacks like high energy use and potential quality loss. Light exposure is emerging as a promising alternative, shown to influence biochemical pathways, hormone signalling, and secondary metabolite production. Light-emitting diodes (LEDs) enable precise spectral manipulation, with red and blue light enhancing sugar metabolism, antioxidant activity, and fruit firmness, while blue light delays ripening and inhibits ethylene biosynthesis. However, the effects of light intensity, duration, and spectral combinations remain unclear, and excessive exposure may induce oxidative stress or disrupt hormonal balance. Additionally, the molecular mechanisms underlying light-mediated ripening regulation, including photoreceptor activation, gene expression pathways, and epigenetic modifications, require further exploration. This review examines the role of different light spectra, intensities, and durations in ripening control, quality preservation, postharvest diseases, explores potential synergies with conventional storage methods, and identifies research gaps. Understanding light-based technologies can enhance fruit preservation strategies, reduce postharvest losses, and contribute to global food security by offering a sustainable, energy-efficient approach to maintaining fruit quality.</p>