Vitamin C in rose hips (Rosa spp.) during ripening

Abstract

Vitamin C is one of the most potent antioxidant vitamins. High vitamin C content (300-4000 mg100g-1) of fruit of rosehip and other substances ensure the normal functioning of the endocrine glands, brain, heart and liver. Ascorbic acid has an important role in the absorption of iron in the body in the biosynthesis of collagen. The amount of ascorbic acid in plants varies greatly, depending on such factors as the variety, weather and maturity (Rahman et al., 2007). Ascorbic acid content of fruits is never constant but varies with some factors which include climatic/environmental conditions, maturity state and position on the tree, handling and storage, ripening stage, specie and variety of the fruits as well as temperature (Luisa et al., 2014). A two-factor field experiment with five rosehips species was conducted in 2017–2018 on an organic farm (certificate No. SER-K-17-01478) in Pakruojis district Lithuania (56°10'29.0"N 23°49'02.6"E). The fruits were harvested five times in season. The first harvest was performed when the fruit colour changed slightly from green to yellow. The second harvest was performed when the fruit colour changed to full yellow. The third harvest was performed when the fruit colour changed to light orange. The fourth harvest was performed when the fruit became dark orange or red depending on the species. The fifth harvest was performed when the fruit flesh mostly softened. [...].