Abstract
This study compared growth traits and nutritional composition of four edible rose cultivars suitable for Chongqing: R. ‘Fenghua’, R. ‘Crimson Glory’, R. ‘Dianhong’, and R. ‘Qinxiang’. ‘Qinxiang’ showed the greatest plant height and crown diameter, whereas ‘Crimson Glory’ and ‘Dianhong’ produced larger, heavier flowers. Among them, ‘Crimson Glory’ had markedly higher ascorbic acid, total flavonoids, anthocyanins, total phenols, soluble sugars, and soluble proteins. ‘Dianhong’ had the highest crude fiber; ‘Fenghua’ had the greatest total amino acids and elevated levels of essential amino acids (threonine, phenylalanine, leucine, isoleucine, methionine, and histidine), while lysine was highest in ‘Crimson Glory’. For minerals, ‘Fenghua’ accumulated the most Fe, P, K, Zn, while ‘Dianhong’ had the highest B, Mn, Cu. Postharvest hot-air drying (50 °C) of ‘Qinxiang’ better preserved flavonoids, phenols, anthocyanins, total amino acids, and most minerals (Fe, Mg, Mn, Zn, P, K), whereas freeze drying retained more soluble sugars. These results offer a comparative basis for selecting edible rose cultivars and optimizing postharvest processing.