Abstract: This study investigated the effects of different fixation methods (microwaving, steaming, and blanching) and durations on the quality of the leaves of Moringa oleifera. The optimal fixation time was determined based on sensory evaluation, color measurement, and analysis of chlorophyll content. Furthermore, we compared changes in the functional components (polyphenols and total flavonoids), antioxidant activity, and volatile constituents of the products obtained under the optimal fixation conditions and performed corresponding analyses. The results revealed that, for all three fixation methods, better sensory quality was obtained when treatments were applied for 60 s. In terms of the retention of functional components, microwave fixation for 60 s promoted a significant increase in polyphenol and total flavonoid content, and a significant increase in polyphenol content was obtained using steam fixation for 60 s (P<0.05). In contrast, blanching for 60 s led to substantial reductions in polyphenol and total flavonoid content. Regarding antioxidant activity, the steam-fixation treatment was associated with the highest hydroxyl radical scavenging rate (85.4%) and the strongest inhibitory effect on superoxide anion radical generation, whereas blanching contributed to the highest ABTS⁺ radical scavenging rate (76.8%). Analysis of volatile components revealed that fixation treatments altered the flavor profile. Unfixed samples were dominated by aldehydes (76.91%). After fixation, the proportions of hydrocarbons, alcohols, and ketones increased. Specifically, microwave fixation was characterized by higher levels of alcohols (16.76%) and ketones (10.41%); steam fixation led to the highest proportion of hydrocarbons (43.27%); while blanching showed an advantage in the retention of aldehydes (28.86%) and ketones (14.08%). In addition, 15 characteristic flavor compounds (P<0.05, VIP>1) were identified. In summary, microwave and steam fixation contributed to the preservation of the sensory quality, retention of functional components, and flavor formation of M. oleifera leaves, overall outperforming blanching. This study provide a theoretical basis for the high-quality processing of M. oleifera leaves.