## 3 Results and Discussion
### Carotenoids
The xanthophylls such as lutein and zeaxanthin, caroten such as \(\alpha\)-carotene and \(\beta\)-carotene, lycopene and a- and b- chlorophyll were established at all stages of ripening stage and concentrations tended to change at different ripening stages. Carotenes, likewise, \(\beta\)-carotene was intensively increased at Stage V. Significantly highest amount of \(\beta\)-carotene was determined in rosehip of _Rosa rugosa_ and _Rosa rugosa_ 'Alba' (18.54 mg 100 g\({}^{-1}\) and 18.56 mg 100 g\({}^{-1}\), respectively), while lowest amount of \(\beta\)-carotene was in rosehip of _Rosa rugosa_ 'Alba' at ripening Stage I (1.50 mg 100 g\({}^{-1}\)) (Table 2). Significantly, the highest amount 1.31 mg 100 g\({}^{-1}\) of \(\alpha\)-carotene was established in _Rosa rugosa_ 'Rubra' at the end of the experiment (Table 2). \(\alpha\)-carotene was not detected in rosehip of _Rosa rugosa_ specie at all ripening stages. By the way, in the rosehip of _Rosa canina_ was not detected at ripening Stages I, II and III, in the _Rosa rugosa_ 'Alba' and _Rosa rugosa_ 'Ruba' at the Stages I and II. Naturally, most xanthophylls are yellow-orange colored pigments, especially lutein and zeaxanthin which can be found in most of the fruits and vegetables [12]. Our results showed that the significantly highest amount of lutein was established in rosehip of _Rosa rugosa_ 'Rubra' and _Rosa canina_ species/cultivar (11.26 mg 100 g\({}^{-1}\) and 9.19 mg 100 g\({}^{-1}\), respectively) at ripening Stage V, while in the fruits of _Rosa rugosa_ 'Alba' (4.25 mg 100 g\({}^{-1}\), respectively) at Stage II, but the lowest amount was determined at the end of the experiment (Table 2). Our results coincide with [PERSON] et al. [11] published data. The next identified carotenoid was zeaxanthin, the amount of this xanthophyll in the rosehip ranged from 0.19 mg 100 g\({}^{-1}\) to 0.24 mg 100 g\({}^{-1}\). Significantly highest amount of this carotenoid was determined in _Rosa canina_ species (0.24 mg 100 g\({}^{-1}\), respectively) at ripening Stage IV. The ripening stage had no significant effect on the zeaxanthin amount in the rosehip of _Rosa rugosa_ 'Alba' and was 0.20 mg 100 g\({}^{-1}\) during the course of the experiment. In rosehip fruits of _Rosa rugosa_ the amount remained stable at the Stages II, III, IV and V (0.20 mg 100 g\({}^{-1}\), respectively). In our study lutein and zeaxanthin decreased/increased irregularly, depending on the ripening stages and species/cultivar. In the fruits of _Rosa canina_, _Rosa rugosa_, _Rosa rugosa_ 'Rubra' the highest amounts of this compounds were established in fully ripe rosehip, while in the _Rosa rugosa_ 'Alba' the highest amount was detected at the beginning of experiment, our results coincide with [PERSON] et al. [11] data, the highest amount of lutein and zeaxanthin were detected on the first harvesting date and the lowest on the later harvesting date. The amounts of chlorophyll a and chlorophyll b in rosehips varied depending on the ripening stage (Table 2). The amount of chlorophyll b in the rosehip of _Rosa canina_, _Rosa rugosa_ and _Rosa rugosa_ 'Rubra' species/cultivar decreased, and the lowest amount was established in fully ripe rosehip. In the fruits of _Rosa rugosa_ 'Alba' the highest amount of chlorophyll b was found at the Stage II and tended decreased at Stages III, IV and V. Significantly highest amount of this chlorophyll was found in rosehip of _Rosa canina_ (6.21 mg 100 g\({}^{-1}\), respectively) at ripening Stage I. [PERSON] et al. [11] also, reported that the chlorophyll b decreased from the first to later harvesting dates. However, the amount of chlorophyll a in the _Rosa canina_, _Rosa rugosa_, _Rosa rugosa_ 'Alba' increased during the growing period and significantly highest amount was determined in _Rosa canina_ (53.11 mg 100 g\({}^{-1}\), respectively) at ripening Stage V.  
Lycopene is an acyclic carotenoid found in great abundance in rosehips [11].