## Results
### Effect of Harvest Maturity, 1-MCP, and Storage Conditions on the Volatile Composition
#### 3.2.2 Honeycrisp Juice  
Regardless of the postharvest treatment and storage conditions, Honeycrisp juice had about 4-fold higher ester and total aroma volatile content than McIntosh juice. In Honeycrisp, significant differences in the level of esters and total aroma volatiles were mainly caused by storage atmosphere and juice processing techniques (\(p\leq 0.001\)) but not by 1-MCP treatment (Table 4). Overall, cloudy juice produced from Honeycrisp fruit had a 3- to 4-fold higher content of all the major esters and total volatile compounds than in clear juice. Similar to McIntosh, CA storage of Honeycrisp fruit resulted in juices that exhibited a 27% to 51% reduction of most straight-chain esters as compared to RA storage (Table 4). However, the concentration of the branched-chain ester 2-methyl butyl acetate was 2.6-fold higher in juice from CA-stored fruit than RA-stored fruit. This was similar to juice made from commercial maturity McIntosh fruit, but not late-harvested fruit, which had higher 2-methyl butyl acetate concentration in juice from RA-stored fruit than CA-stored fruit. Ethyl acetate was the only volatile compound that was significantly reduced in juice made from 1-MCP-treated Honeycrisp apples, being only 8% to 21% of that from untreated fruit. This is an interesting observation because ethyl acetate is a major volatile that leads to off-flavors. The major aldehydes and alcohols in Honeycrisp juice were significantly affected by the storage atmosphere (\(p\leq 0.001\)). The concentration of 2-methyl-4-pentenal and the unknown branched-chain  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**Normalized Peak Area Counts \({}^{a}\)**} \\ \cline{3-6}  & **Treatment Combinations** & **2-Methyl 4-Pentenal** & **(E)-2-Hexenal** & **Branched-Chain Alcohol** & **(Z)-2-Hexen-1-ol**ol** \\ \hline Harvest & Comm. \({}^{b}\) & 6.37 \(\pm\) 0.19 \({}^{b}\) & 1.15 \(\pm\) 0.05 \({}^{a}\) & 0.32 \(\pm\) 0.37 \({}^{b}\) & 1.06 \(\pm\) 0.07 \({}^{b}\) \\ (H) & Late & 12.69 \(\pm\) 0.19 \({}^{a}\) & 0.49 \(\pm\) 0.05 \({}^{b}\) & 0.98 \(\pm\) 0.37 \({}^{a}\) & 2.07 \(\pm\) 0.07 \({}^{a}\) \\
1-MCP & 1-MCP & 9.73 \(\pm\) 0.19 \({}^{a}\) & 0.84 \(\pm\) 0.05 \({}^{a}\) & 0.55 \(\pm\) 0.37 \({}^{a}\) & 1.40 \(\pm\) 0.07 \({}^{a}\) \\ (M) & Control & 8.81 \(\pm\) 0.19 \({}^{a}\) & 0.62 \(\pm\) 0.05 \({}^{b}\) & 0.58 \(\pm\) 0.37 \({}^{a}\) & 1.57 \(\pm\) 0.07 \({}^{a}\) \\ Atmos. \({}^{c}\) & CA \({}^{d}\) & 8.26 \(\pm\) 0.19 \({}^{a}\) & 0.78 \(\pm\) 0.05 \({}^{a}\) & 0.37 \(\pm\) 0.37 \({}^{a}\) & 1.65 \(\pm\) 0.07 \({}^{a}\) \\ (A) & RA \({}^{e}\) & 10.33 \(\pm\) 0.19 \({}^{a}\) & 0.66 \(\pm\) 0.05 \({}^{a}\) & 0.85 \(\pm\) 0.37 \({}^{a}\) & 1.33 \(\pm\) 0.07 \({}^{b}\) \\ Juice & Clear & 7.67 \(\pm\) 0.19 \({}^{a}\) & 0.97 \(\pm\) 0.05 \({}^{a}\) & 0.51 \(\pm\) 0.37 \({}^{a}\) & 1.50 \(\pm\) 0.07 \({}^{a}\) \\ (J) & Cloudy & 11.01 \(\pm\) 0.19 \({}^{a}\) & 0.554 \(\pm\) 0.05 \({}^{b}\) & 0.66 \(\pm\) 0.37 \({}^{a}\) & 1.46 \(\pm\) 0.07 \({}^{a}\) \\ H \(\times\)M & Comm. & 1-MCP & 9.30 \(\pm\) 0.27 \({}^{a}\) & 1.12 \(\pm\) 0.07 \({}^{a}\) & 0.63 \(\pm\) 0.53 \({}^{a}\) & 1.20 \(\pm\) 0.09 \({}^{a}\) \\  & Comm. & Control & 4.00 \(\pm\) 0.27 \({}^{b}\) & 1.19 \(\pm\) 0.07 \({}^{a}\) & 0.16 \(\pm\) 0.53 \({}^{a}\) & 0.94 \(\pm\) 0.09 \({}^{a}\) \\  & Late & 1-MCP & 10.17 \(\pm\) 0.27 \({}^{a}\) & 0.65 \(\pm\) 0.07 \({}^{a}\) & 0.48 \(\pm\) 0.53 \({}^{a}\) & 1.63 \(\pm\) 0.09 \({}^{a}\) \\  & Late & Control & 15.50 \(\pm\) 0.27 \({}^{a}\) & 0.38 \(\pm\) 0.07 \({}^{a}\) & 2.01 \(\pm\) 0.53 \({}^{a}\) & 2.63 \(\pm\) 0.09 \({}^{a}\) \\ H \(\times\)A & Comm. & CA & 9.54 \(\pm\) 0.27 \({}^{b}\) & 1.01 \(\pm\) 0.07 \({}^{a}\) & 0.82 \(\pm\) 0.53 \({}^{a}\) & 1.16 \(\pm\) 0.09 \({}^{a}\) \\  & Comm.