## 4 Conclusions  
This study may contribute to increase the availability of the _Rosa rugose_ fruit and its mixed fruit juices for consumers. The mixed rosa juices can be an alternative for adding nutritional value. One of the main factors in the poor use of rose fruits (_Rosa rugose_) for juice production is the tart-sour taste of the raw material. For this reason, it is very difficult to obtain a tasty and good quality product from rose fruits. Therefore, it was advisable to determine the processing suitability of rose fruits and the possibility of preparing a product based on this raw material, attractive in terms of colour, aroma, and taste and rich in bioactive ingredients. To obtain such product, different formulations of rose-apple and rose-strawberry juices were prepared which differed in the percentage of added juices. The mixed juices showed high total phenolic compounds (116.21-250.48 mg GAE/100 mL), total vitamin C (64.18-132.21 mg/100 mL), and DPPH scavenging capacity (30.15-39.23 ug Trolox/mL). A higher proportion of rose hips resulted in a more acidic mixed juice. This may suggest that a higher share of rose fruits may have a negative impact on this feature of the mixed juice. The research shows that the best rose-strawberry juice (AB5) in terms of vitamin C content (132.21 mg/100 mL), polyphenol content (TPC--306.17 mg/100 mL), and antioxidant activity (DPPH--37.16 uM Trolox/mL) was one of the worst in sensory evaluation (tart taste--1.86; sour taste--2.70, and overall impression--3.35). Rose-apple juices (AC1 and AC2), which received the highest sensory ratings for the tart and sour feature (least tart--3.5 and 3.32 and least sour--4.73 and 4.43 for AC1 and AC2 juice, respectively) and for overall impression (4.93 and 4.86 for juice AC1 and AC2, respectively) had a lower content of bioactive substances. These juices contained approximately 2.6 and 2.0 times less TPC for the AC1 and AC2 juices, respectively, and for vitamin C approximately 2.0 times less in comparison to the AB5 juice. The antioxidant activity of juices AC1 (30.15 uM Trolox/mL) and AC2 (32.51 uM Trolox/mL) was also lower in comparison to juice AB5. Despite the lower content of tested bioactive compounds and antioxidant activity in rose-apple juices (AC1 and AC2), this is many times higher than in apple juice (TAA--1.14 mg/mL; TPC--42.69 mg/mL; DPPH--21.28 uM Trolox/mL). Generally, mixing rose fruits juice with apple or strawberry juice resulted in a significant increase in antioxidant activity and the content of the tested bioactive compounds in comparison with single-ingredient apple or strawberry juice. Based on the conducted research, it can be concluded that rose fruits are a suitable raw material for the production of mixed juices. It has been found that the mixed juice of these fruits can have better sensory and nutritional characteristics than when used individually. Therefore, mixed rose-apple or rose-strawberry juice could be an alternative natural functional food that may contribute to increasing rose fruit consumption. Conceptualization, A.C.; Data curation, A.C.; Investigation, A.C. and J.L.P. ; Methodology, A.C. and M.S. ; Writing--original draft, A.C. and M.S. ; Writing--review and editing, A.C. All authors have read and agreed to the published version of the manuscript. This research received no external funding. This study did not require ethical approval. This study did not require ethical approval. Informed Consent Statement: Informed consent was obtained from all subjects involved in the study. Data Availability Statement: The data presented in this study are available on request from the corresponding author ([PERSON]). The data are not publicly available due to privacy. The authors declare no conflict of interest. Ranking Test  
Person ID: Date: Time:  
**Attribute: Colour**  
Instructions:  
a) You are provided with ten samples, each labeled with a three-digit code. b) Evaluate the samples in the order presented from left to right.