Rosa cultivar

Van Sumere C, Fache P, Vande Casteele K, DeCooman L, Everaert E, De Loose R, Hutsebaut W. Improved extraction and reversed phase high-performance liquid chromatographic separation of flavonoids and the identification of Rosa cultivars. Ph3ftochem Anal 1993 4 279-292. 

The phytochemical contents of cultivars of the same species can be significantly different, even within the same field. Evidence for this statement has been given in several recent papers and reviews glucosinolates (Rosa et al., 1997), phenolic compounds (Osier and Lindroth, 2001 Kalt et al., 2001 Howard et al., 2002 Scalzo et al., 2005 Dykes et al., 2005 Pandjaitan et al., 2005 Mpofu et al. 2006) and alkaloids and terpenoids (Theis and Lerdau, 2003). 

Fruit with small brown spigs that enlarge and grow fuzzy in humid weather. Cause Brown rot. Leaves and flowers may also turn brown. The cultivars AU-Rosa and Crimson resist this fungus. For more information, see Fruit with small brown spots that enlarge and grow fuzzy in humid weather on page 166. 

Tree stunted or dying. Cause Plum leaf scale. This disease is common in the Southeast. There is no cure. Dig up infected plants and replant with a resistant cultivar such as AU-Rosa or AU-Amber . 

Rose proliferation and stunting as well as rose leaf curl and shoot dieback symptoms in rose cultivars were associated with aster yellows phytoplasmas (AY, 16SrI-B). It was also found, that two rose cultivars, with shoot proliferation or flower proliferation symptoms were infected by phytoplasma classified to apple proliferation group (16SrX-A) (Kaminska and Sliwa, 2004). Jarausch et al. (2001) reported the occurrence of European stone fruit yellows phytoplasma (16SrX-B), Candidatus phytoplasma prunorum and rubus stunt (16SrV-E), in asymptomatic Rosa canina plants surrounding peach orchards. 

Rosa is a cultivar with an interesting aroma. This cultivar belongs to the group of teinturiers. Its aroma is rather pronounced and resembles the nice smell of roses. The intensity of its colour is high. Rosa is a cultivar that can be used for making special and/or fortified (liquor) wines. 

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