The aim of the study was evaluating of the influence of the addition of wild rose nectar in 25% and 50% quantity to the apple juice on antioxidant actitivity and the content of chosen bioactive components during storage for 4 months without the light of these products in the room temperature. The product obtained by the addition of wild rose nectars to apple juices had higher content of the biologically active compounds than pure apple juices. The addition of rose nectars to apple juices appreciated their rich in vitamins, as well as let on the obtainment of the new attractive product. Juices with addition of wild rose nectar in 25 and 50% quantity had 3 and 5-fold more polyphenols and 3 and 5-fold more antioxidant activity. The biggest decrease of polyphenols content, vitamin C and antioxidant activity was observed in the first phase time. During storage time followed darkening of all kinds of juices. In due measure the decrease of the biologically active compounds decreased the antioxidative activity of juices.