Rosa canina L. fruits were dried by convective, microwave and sublimation methods to det. their effect on the total content of ascorbic acid (AA), polyphenols (TPC) and flavonoids, as well as on the antioxidant activity. The AA content in dried fruits was lower than in the fresh ones. The sublimation gave the highest AA content (242 mg/100 g). The increasing the microwave power from 100 to 200 W resulted in an accelerated loss of moisture and flavonoids during drying. The increasing the temp. of the freeze-drying from 60 to 70 degrees C resulted in a drastic decrease in AA content. The increase in temp. from 60 to 70 degrees C during convection drying resulted in a significant increase in the polyphenol content. Regardless of the drying method, flavonoids were more stable during the drying. The antioxidant activity depended on the drying method and polyphenol content.