Today, determination of the internal quality of fruits and vegetables in one of the important activities in post-harvest technologies. The relatively high price of the agricultural products has been changed the customers preferences from quantity to quality attributes. To determine the quality attributes of agricultural materials, different methods have been developed so far which most of them have a destructive and time-consuming nature. Non-destructive techniques have been noticed during last two decades. Among nondestructive techniques, spectroscopy-based methods such as induced fluorescence spectroscopy (IFs) and near-infrared spectroscopy (NIRs) have had the versatile applications in quality evaluation of fruits and vegetables. Regarding IFs, the most studies have extensively used the lasers as the induction light source, meanwhile in this research, both laser and LEDs have been implemented to induce the fluorescence for tomatoes. Therefore, laser induced fluorescence spectroscopy (LIFs) and LED-induced fluorescence spectroscopy (LEDIFs) along with NIRs were used to evaluate the quality of tomato and their results were finally compared. For this purpose, a set-up was developed to acquire the LIF and LEDIF spectra of the tomatoes in reflectance as well as NIR spectra in the interactance modes. The main parts of the developed set-up included: a Vis/NIR spectrometer in the 400-1100 nm spectral region, optical fiber, and flexible chassis to mount the light sources, fruit, and optical fiber. The light sources consist of a 5 mW laser with an excitation wavelength of 405 nm for LIFs, seven LEDs with different powers and wavelengths for LEDIFs, and six halogen-tungsten lamps for NIRs. A total of 170 tomato samples with the wide range of ripening stages have been prepared and their spectral data were acquired with aforementioned methods. Immediately after the spectral acquisition, the quality parameters of tomato, including Magness-Taylor firmness (MTf) and color parameters of L* and a* were measured using the reference methods. Furthermore, partial least squares methods were used to develop the predictive models. The primary results showed that in both LIFs and LEDIFs, two peaks around the 685 and 740 nm can be detected, indicating the chlorophyll content of tomatoes. Moreover, in NIRs, two peaks around the 670 and 990 nm were identified which is related to the chlorophyll and water contents of the samples, respectively. Among the LEDs, the best results were obtained using the LED no. 2 (with the power of 3 W and wavelength of 450 nm). Meanwhile, among two IFs, the LIFs was led to better results in comparison with LEDIFs. In comparison of different spectroscopy methods, however, NIRs could better predict all three quality parameters of MTf ( r p of 0.921, RMSEP of 6.50 N, and RPD of 2.224), L* ( r p of 0.920, RMSEP of 3.020, and RPD of 2.042), and a* ( r p of 0.938, RMSEP of 4.427, and RPD of 2.640). Among quality parameters, the best results were obtained for a* prediction with NIRs and LIFs ( r p of 0.912, RMSEP of 6.244, and RPD of 1.872). The L* was better predicted using LEDIFs with a r p of 0.869, RMSEP of 3.127, and RPD of 1.972. Keywords: Spectroscopy, Laser induced fluorescence, LED-induced fluorescence, NIR, tomato, partial least squares, firmness, color.