## Results
### Effect of Harvest Maturity, 1-MCP, and Storage Conditions on the Volatile Composition
#### 3.2.2 Honeycrisp Juice
& RA & 3.84 \(\pm\) 0.27 \({}^{b}\) & 1.33 \(\pm\) 0.07 \({}^{a}\) & 0.13 \(\pm\) 0.53 \({}^{a}\) & 0.97 \(\pm\) 0.09 \({}^{a}\) \\  & Late & CA & 7.07 \(\pm\) 0.27 \({}^{b}\) & 0.63 \(\pm\) 0.07 \({}^{b}\) & 0.17 \(\pm\) 0.53 \({}^{a}\) & 2.35 \(\pm\) 0.09 \({}^{a}\) \\  & Late & RA & 19.96 \(\pm\) 0.27 \({}^{a}\) & 0.39 \(\pm\) 0.07 \({}^{c}\) & 5.76 \(\pm\) 0.53 \({}^{a}\) & 1.83 \(\pm\) 0.09 \({}^{a}\) \\ H \(\times\)J & Comm. & Clear & 6.13 \(\pm\) 0.27 \({}^{b}\) & 1.41 \(\pm\) 0.07 \({}^{a}\) & 0.31 \(\pm\) 0.53 \({}^{a}\) & 1.34 \(\pm\) 0.09 \({}^{a}\) \\  & Comm. & Cloudy & 6.26 \(\pm\) 0.27 \({}^{b}\) & 0.96 \(\pm\) 0.07 \({}^{a}\)B & 0.33 \(\pm\) 0.53 \({}^{a}\) & 0.85 \(\pm\) 0.09 \({}^{a}\) \\  & Late & Clear & 9.38 \(\pm\) 0.27 \({}^{a}\) & 0.70 \(\pm\) 0.07 \({}^{b}\) & 0.85 \(\pm\) 0.53 \({}^{a}\) & 1.69 \(\pm\) 0.09 \({}^{a}\) \\  & Late & Cloudy & 16.51 \(\pm\) 0.27 \({}^{a}\) & 0.36 \(\pm\) 0.07 \({}^{c}\) & 1.12 \(\pm\) 0.53 \({}^{a}\) & 2.53 \(\pm\) 0.09 \({}^{a}\) \\ \hline  & & \multicolumn{4}{c}{H ***} & \multicolumn{4}{c}{H ***} \\ \multicolumn{2}{c}{Statistical Significance \({}^{f}\)} & & \multicolumn{4}{c}{M ***} \\ \multicolumn{2}{c}{} & & \multicolumn{4}{c}{H \(\times\) M ***} & \multicolumn{4}{c}{H \(\times\) M ***} & \multicolumn{4}{c}{H \(\times\) M ***} \\ \multicolumn{2}{c}{} & & \multicolumn{4}{c}{H \(\times\) A ***} & \multicolumn{4}{c}{H \(\times\) A ***} \\ \multicolumn{2}{c}{} &alcohol in juice made from CA-stored fruit were 29% and 74%, respectively, less than in juice from RA-stored fruit, while (E)-2-hexenal and (Z)-2-hexen-1-ol were 40% and 51% greater (Table 5). The 1-MCP treatment reduced the concentration of the unknown branched-chain alcohol and ethanol by 91% and 84%, respectively, in Honeycrisp juice. Aldehyde content was 31% and 50% less for 2-methyl-4-pentenal and (E)-2-hexenal, respectively, in juice produced from late-harvested fruit compared to commercial harvest fruit. On average, cloudy juice from Honeycrisp fruit had 33.5% to 66.9% higher content of all the major aldehydes and alcohols as compared to clear juice, with the difference being most prominent in late-harvested fruit samples (Table 5). All the values represent mean \(\pm\) standard error of three biological replicates. Means followed by the same letter within a column are not significantly different. \({}^{\mathrm{a}}\) Ratio of sample peak area counts to the peak area count of the internal standard, 2-octanone. \({}^{\mathrm{b}}\) Comm. \(=\) commercial maturity for long-term storage. \({}^{\mathrm{c}}\) Atmos. \(=\) storage atmosphere. \({}^{\mathrm{d}}\) CA \(=\) controlled atmosphere. \({}^{\mathrm{e}}\) RA \(=\) regular atmosphere. \({}^{\mathrm{f}}\) Statistical significance \(=\) only significant rain or interaction effects are reported for each response. \({}^{\star}\), \({}^{\star}\), \({}^{\star}\) \(=\) significant at \(p<0.05\), \(p<0.01\), or \(p<0.001\), respectively. A, atmosphere; H, harvest; M, 1-MCP; J, juice. \({}^{\mathrm{g}}\) The lambda values other than zero indicate the power to which all the data should be raised. Zero lambda values indicate the natural log transformation. Mean values were back-transformed to their original values. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Treatment Combinations**}} & \multicolumn{5}{c}{**Normalized Peak Area Counts \({}^{\mathrm{a}}\)**} \\ \cline{2-7}  & & **Butyl Acetate** & \begin{tabular}{c} **2-Methyl Butyl Acetate** \\ \end{tabular}  & **Ethyl Acetate** & **Hexyl Acetate** & **Total Volatile** \\ \hline Harvest & Comm.