Light-emitting diodes (LEDs) are emerging as a clean technology for improving the postharvest preservation of fruits. Mangoes were irradiated with blue LEDs (75 µmol s -1 m À2 ) and then stored for 15 days. The fruit quality, including the content of antioxidant compounds and activities of antioxidant enzymes, was evaluated during storage. The treatment with blue LEDs delayed the changes associated with the senescence processes, including the changes in softening, weight loss, total soluble solids content, and titratable acidity. Treatment also caused increases in the antioxidant capacity (1.33-fold), ascorbic acid (1.69-fold), total phenolic (1.33-fold), flavonoids (1.50-fold), and carotenoids content (1.18-fold) compared to control. At the end of storage, blue LEDs treatment maintained higher phenylalanine ammonia-lyase (1.28-fold), peroxidase (1.58-fold), catalase (2.21-fold), and ascorbate peroxidase (1.51-fold) activities. Our findings indicate that blue LEDs might be a potential elicitor that modulates oxidative homeostasis and improves the antioxidant and nutritional status of mango by enhancing the activity of antioxidant enzymes.