Abstract: Edible roses are the flowers of the genus Rosa in the family Rosaceae, which have bright colors and are commonlyred or pink. Edible roses are not only edible but also ornamental. During storage, the color of edible roses may be changed,which is related to the stability of anthocyanins in edible roses. In this article, the factors such as anthocyanin structure, pH,temperature, endogenous enzymes and water content affecting the stability of anthocyanins are reviewed. The causes of thefading of edible roses are analyzed and some countermeasures are proposed to delay the fading of roses.

Key words: edible roses, anthocyanins, causes of fading, control measures