Abstract: The effect of light exposure treatments during shelf display on qualities of fresh-cut celery leaves was evaluated. The fresh-cut celery leaves were exposed to white,red,green,and blue light exposure during the shelf display at 4 ℃for 5 d. The weight loss,color,chlorophyll contents,relative conductivity,malondialdehyde contents,orac value,flavor and sensory scores were compared with the white light exposure as the control. The maximum emissions of the green light was located in 510~530 nm with the purity of 100% and intensity of(2977±181.5)Lux. The weight loss rate of fresh-cut celery leaves of the green light exposure treatment was only 4.68%,which was 28.4% lower than that of the control. The green light exposure reduced the degree of yellowing and wilting of the leaves. The oxygen radical absorbance capacity value of fresh-cut celery leaves of the green light exposure was 485 μmol/g,which was 11.5% higher than that of the control. However,the blue light exposure treatment led to the yellowing of the fresh-cut celery leaves,the red light exposure treatment changed the flavor of the leaves significantly. Therefore,the green light exposure could be used to maintain the quality of fresh-cut celery leaves.