In general, less light resulted in less anthocyanin and more ester emission. Stronger sunlight resulted in more anthocyanin and less ester emission, reinforcing the conclusion that the trade-off for high color in these Red Delicious strains is lower flavor and aroma molecule concentrations. Well, no, not on the part of the growers. They just try to deliver what the market wants. If he can determine exactly what controls that relationship, not only would it help in selecting for better strains of apple varieties, but it would help in manipulating storage conditions so the apples will taste better when they come out.
Cell walls break down, esters dissipate.
Think about those apples you buy in early summer. Well, either cold storage or the southern hemisphere. Everything, some would argue, is a tradeoff. You can't have your color and flavor, too. But Fellman is trying to avert that tradeoff, figure out some way to breed for the color that consumers appear to like and still give the more demanding ones flavor along with it.