Piper betel L. is an important ethnobotanical medicinal plant widely recognized for its antiseptic and antimicrobial properties. The present investigation was undertaken to analyze the phytochemical composition of P. betel leaves collected from the Kakatapur area, Odisha and to assess biochemical changes occurring during storage. Phytochemical screening revealed the presence of diverse bioactive constituents, including ascorbic acid, chavicol, tannins, phenylpropanoids, cineole, sesquiterpenes, alkaloids, sugars, and essential oils. Fresh leaves were found to be nutritionally rich, containing proteins (3–3.5%), carbohydrates (0.5–6.1%), crude fiber (2.3%), minerals (2.3–3.3%), and fats (0.4–1.0%). In addition, the leaves contained nicotinic acid, vitamins A and C, thiamine, riboflavin, and enzymes such as diastase and catalase. During storage, leaf senescence was characterized by progressive chlorophyll degradation, resulting in white to yellow discoloration. Storage of betel leaves in polythene containers with proper drainage and banana leaf wrapping effectively maintained freshness for up to 21 days. Bleaching was observed to initiate from the basal region and advance towards the apex after 15 days, frequently accompanied by soft rot, and the bleached leaves exhibited a distinct golden-yellow col-oration. Biochemical analysis of ten different P. betel varieties indicated a decline in ascorbic acid, nitrogen, and protein contents during storage, whereas vitamin A and phosphorus levels increased to a certain level. The study provides com-prehensive insights into the phytochemical profile of Indian Piper betel and highlights significant storage-induced bio-chemical changes, contributing to improved post-harvest handling and quality management strategies.

Piper betel, Betel Leaf, Phytochemical Constituents, Post-harvest Storage, Senescence, Biochemical Change