Light-emitting diodes (LEDs) are distinguished from conventional light sources by their narrow-spectrum, non-thermal photon emission, longer lifespan, and energy-saving features. LEDs have the potential to completely transform horticultural lighting for crop production, protection, and preservation. The production of bioactive chemicals and antioxidants may be induced by exposure to various LED wavelengths, which can enhance the nutritional quality of horticultural crops. In the same way, LEDs boost nutritional content, decrease microbial contamination, and change the ripening of postharvest fruits and vegetables. Because of their high nutritional content and antioxidant characteristics, LED-treated agronomic goods may be helpful to human health. LEDs are also simple to employ in closed-canopy or within-canopy lighting systems due to their non-thermal characteristics. By maintaining optimum incident photon fluxes, such arrangements save power usage. Intriguingly, red, blue, and green LEDs may produce systemic acquired resistance to fungal diseases in a variety of plant species. In greenhouse settings, when seasonal clouds block sunlight, LEDs may offer a controlled, alternate supply of chosen single or mixed wavelength photons.