Strawberry is one of the most consumed fruits in the world, and due to its perishability, there is a need for new conservation technologies capable of extending its shelf life. An alternative in preservation of short shelf life foods is refrigeration associated with LED lights. In this context, the present study evaluated the effect of white LED light in strawberry preservation at the postharvest condition. Strawberry samples were stored in a perforated package under refrigeration (5 °C), in the presence and the absence of white LED light. Samples were stored for seven days and analyses were performed on days 0, 2, 4 and 7. The variation of mass, ascorbic acid (AA) and sensorial scores were quantified. The results showed that white LED incidence on strawberries results in higher transpiration rates (1030.3 ± 78.2 mg kg^-1 h^-1) and ascorbic acid degradation (85%). Sensorial evaluation showed no influence from the presence or absence of white LED light in strawberry preservation of visual appearance. In brief, the results encourage the market to develop new refrigeration technologies, emphasizing the negative effects of white LED light on strawberry preservation.