## 3 Results and Discussion
### Polyphenols  
The data averaged over the two experimental years showed, that amounts of polyphenols in rosehip significantly depends on species/cultivar and ripening stages (Table 3). All rosehip species/cultivars were grown under the same conditions however, the influence of ripening stage on the accumulation of polyphenols amount in the fruits was highly variable. The rosehip of the _Rosa rugosa_ 'Alba' and _Rosa rugosa_ 'Ruba' showed significantly highest amounts of total polyphenols at ripening Stages I and II (110.34 mg 100 g\({}^{-1}\), 107.88 mg 100 g\({}^{-1}\) and 103.20 g 100 g\({}^{-1}\), 103.39 g 100 g\({}^{-1}\) respectively). In addition, the fruits of _Rosa rugosa_ showed the lowest amounts of total polyphenols at all ripening stages, compared with the other investigated rosehip fruits (Table 3). [PERSON] and [PERSON] [16] studied the chemical composition of _Rosa_ species--_Rosa californica_, _Rosa \(\times\) damascena_, _Rosa rugosa_, _Rosa spinossissima_, and _Rosa villosa_. Researchers found that the polyphenol amount had highly diverse in these species, the highest amount of total phenolics compounds were found in _Rosa rugosa_ and _Rosa villosa_ (215.14 mg 100 g\({}^{-1}\) and 192.56 mg 100 g\({}^{-1}\), respectively). The reasons for these variations may be due to diversely climatic and environmental factors, including light, temperature, soil nutrients and maturity of the rosehip which may affect the metabolism and conversions of polyphenols [16]. The phenolic acid and flavonoid amounts were quantified in two species and two cultivars of rosehip at different ripening stage by HPLC method. Five phenolic acids, including gallic, chlorogenic, caffeic, p-cumaric, ferulic and five flavonoids, including rutin, astrogalin, luteolin, quercetin, isoquercetin were investigated in this study. The total phenolic acids range from 24.57 mg 100 g\({}^{-1}\)_Rosa rugosa_ to 100.20 mg 100 g\({}^{-1}\) in the _Rosa rugosa_ 'Alba' species/cultivar (Table 4). Our data showed that the genotype and ripening stage significantly influenced the amount of total phenolic acid. [PERSON] et al. [17] \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{\(\mathbf{h}\)} & \multicolumn{5}{c}{**Ripening Stage**} \\ \cline{2-6}  & **I** & **II** & **III** & **IV** & **V** \\ \hline \multicolumn{6}{c}{Total polyphenols} \\ _Rosa canina_ & 58.90 \({}^{\text{b}}\) & 60.25 \({}^{\text{b,c}}\) & 66.50 \({}^{\text{b,c}}\) & 70.90 \({}^{\text{b,c}}\) & 70.84 \({}^{\text{b,c}}\) \\ _Rosa rugosa_ & 42.43 \({}^{\text{a}}\) & 38.88 \({}^{\text{a}}\) & 41.22 \({}^{\text{a}}\) & 42.30 \({}^{\text{a}}\) & 45.97 \({}^{\text{a}}\) \\ _Rosa rugosa_ cv 'Alba’ & 110.34 \({}^{\text{f}}\) & 107.88 \({}^{\text{f}}\) & 88.65 \({}^{\text{d}}\) & 87.47 \({}^{\text{d}}\) & 72.74 \({}^{\text{c}}\) \\ _Rosa rugosa_ cv 'Ruba’ & 103.20 \({}^{\text{e,f}}\) & 103.39 \({}^{\text{e,f}}\) & 90.20 \({}^{\text{d}}\) & 88.83 \({}^{\text{d}}\) & 93.54 \({}^{\text{d,e}}\) \\ \hline \hline \end{tabular} Note: Different letters within columns and line indicate significant differences between harvesting dates and species/cultivar, respectively (\(p<0.05\)).  
\end{table} 
Table 3: Effects of ripening stage on the amounts of total polyphenols in the rosehip fruits, mg 100 g\({}^{-1}\) DW. investigated that the total phenolic amount of rosehip species changed significantly, depending on genetic variation and the highest and lowest levels of total phenolic compounds were determined in _Rosa dumalis_ (52.94 mg 100 g\({}^{-1}\), respectively) and _Rosa canina_ (31.08 mg 100 g\({}^{-1}\), respectively) samples. [PERSON] et al. (2018) detected that in blueberry, variation in phenolic composition among genotypes was much greater than that found during the growing seasons. In a study performed by [PERSON] et al. (2019), the authors pointed out that the phenolic acids and flavonoids are important for chemotaxonomy.