Changes in Total Sugar, Ascorbic Acid, Alpha-Tocopherol and Beta-Carotene Contents of Rosehip Fruits Based on Harvest Times

This study was conducted to determine the changes in total sugar, ascorbic acid, alpha tocopherol and beta-carotene content of fresh fruits of rosehip species during ripening, for three years. Fruits of selected genotypes belonging to Rosa dumalis, R.canina and R.villosa were used. Fruits were harvested in six different times based on hyphantium color change or flesh softening. The total sugars of R.dumalis, R.canina, and R.villosa fruits ranged between 11.22-16.68, 9.28-13.90, and 9.28-16.31%, respectively. Also, ascorbic acids varied between 767.1-1324.9, 168.7-481.5 and 241.2-574.2 mg 100 g(-1), respectively; alpha tocopherols ranged between 5.87-10.25, 5.29-10.04 and 2.74-11.65 mg 100 g(-1), and beta carotenes varied between 0.18-2.03, 0.34-2.42 and 0.49-3.62 mg 100 g(-1), respectively. Total sugar, ascorbic acid, alpha-tocopherol and beta-carotene content linearly increased depending on ripening time. Relationships between total sugar and vitamins were significant. It was concluded that harvest should be delayed as much as possible in order to obtain fruits with high content of total sugar and the main components of vitamins.