The objective of the research study was to assess the impact of sucrose addition as well as of temperature and storage time of low-processed products produced from wrinkled rose (Rosa rugosa) petals on the content of phenolic compounds and antioxidant properties. The products to be analyzed were made by adding 0.5 % of citric acid and 50 – 75 % of sucrose. Next, those products were stored during a period of 378 days at a temperature of 6 and 21°C. It was found that the storage temperature had a significant impact on the anthocyanin content in the products analyzed; however, it did not significantly affect the content of polyphenols therein and their antioxidant properties. In the samples containing 50 and 60 % of sucrose, an increase in the content of total polyphenols was reported after a 126 day storage period (to a level of 1720 mg/100 g and 1150 mg/100 g, respectively); after that period, their quantity decreased along with the extension of storage time (to a level of 770 mg/100 g and 778 mg/100 g, respectively). The strongest antioxidant properties, expressed both as EC₅₀ (1.6 g/g DPPH^•) and as the reducing power (1.67 A₇₀₀), had the products with 50 – 55 % of sucrose, between the 84^th and 126^th day of storage. After this time, a decrease in the antioxidant activity was reported.