Physicochemical, biological properties, and flavour profile of Rosa roxburghii Tratt, Pyracantha fortuneana, and Rosa laevigata Michx fruits: A comprehensive review

Abstract

In China, three Rosaceae fruits with distinctive flavours and functions have recently been transformed from edible plants into standardised juice or beverage products. To enhance the development of these fruit products, the results and conclusions from various investigations of the chemical and biological properties of fruits should be summarised. Based on industrial advances, there are still some limitation in the research and development of these fruit products that need to be addressed. Therefore, in this report, we provided a comprehensive and rigorous review to summarise critical data from phytochemical and biological investigations and from flavour profiles and industrial development of these fruit products. Our goal is to provide insights into recent research findings in order to advance studies and developments of products of these flavourful fruits from a reasonable perspective.

Keywords: Guinong 5; Pyracantha fortuneana; Rosa laevigata Michx; Rosa roxburghii Tratt; Rosa sterilis.