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Postharvest illumination is an emerging nonthermal preservation technique used to preserve the quality of vegetables. This review aimed to provide an insight into the effect, importance, and limitations of postharvest illumination by fluorescent and ultraviolet (UV) light on the physical and nutraceutical properties of vegetables. It presents the current information on the postharvest application of these two lightings based on the vegetable species. According to the existing studies, both photoperiod and continuous (low‐intensity) fluorescent lighting treatments were beneficial more toward preserving the quality (delaying senescence and deterioration) of postharvest vegetables, mainly leafy vegetables. However, inconsistent results are also possible with the light quality (intensity and duration) on the postharvest fluorescent lighting treatment. According to gathered information, both UV‐B and UV‐C postharvest irradiation has been beneficial in delaying senescence and chlorophyll degradation and inducing bioactive compounds accumulation in some vegetable species. UV‐C application is appeared to have a relatively steady effect on the postharvest storage of vegetables. But UV‐B irradiation effect on the postharvest quality of vegetables was appeared to be dose dependent and not stable. In conclusion, it is important to consider vegetable (species, cultivar, harvesting age, and intact or fresh‐cut), previous treatments/conditions, optimum postharvest lighting condition (illumination source, dose, intensity, and duration), and the storage condition (temperature and relative humidity) for a successful implementation of postharvest illumination. More research is required to explore the postharvest application of fluorescent and UV (UV‐A, UV‐B, UV‐C) irradiation on vegetables. Practical Applications Multiple research approaches have been taken to preserve the postharvest quality of vegetables while minimizing chemical preservation techniques. Postharvest illumination is a nonchemical preservation technique that has attained more interest due to the advantages it holds, such as being highly efficient and residue‐free. Fluorescent and UV lighting on harvested leafy and non‐leafy vegetables are beneficial in delaying senescence and chlorophyll degradation, preserving nutritional quality, and extending the shelf life. With the accessibility of more research data and innovative strategies, the future of postharvest illumination of fluorescent and UV maybe steer toward implementation on commercial scale vegetable production (e.g., during storage and/or transportation).