Quality Characteristics and Processing Utilization Progress of Different Rose Varieties

WU Zhongkang; LIU Jian; SONG Peng

doi:10.19590/j.cnki.1008-1038.2025.06.008

Abstract：Rose is a medicinal and edible plant with economic and cultural importance,as its petals are rich in bioactive compounds such as polyphenols,flavonoids,and essential oils.The international academic community has achieved systematic research results regarding the chemical characteristics and processing technologies of rose flowers.However,domestic studies has primarily focused on the basic component analysis of roses,with a lack of in-depth research on variety specificity and the adaptability of processing technologies.This review summarized the classification and quality evaluation indicators of edible rose germplasm resources,analyzed the differences in functional components such as polyphenols,essential oils,and flavonoids among different rose varieties,and explored the compatibility between processing technologies and variety characteristics.The physicochemical properties of different rose varieties significantly influenced the economic aspects of processing technologies and the stability of product quality.Future research should focus on systematically matching variety characteristics with processing technologies to establish a framework linking"variety characteristics,processing responses,and product functions",enhancing the international competitiveness of functional food products.