Figure 1.
Contents in fruits of Rosa spp.: (a) organic acids; (b) ascorbic acid; (c) total phenolic; (d) flavonoid; (e) catechin; (f) anthocyanin; (g) phenolic acid content. Concentrations were expressed as fresh weight (FW). Different letters in each sub-figure indicate the presence of statistically significant differences according to the Tukey’s multiple range test (p ≤ 0.05; n = 9).