## Results
### Effect of Harvest Maturity, 1-MCP, and Storage Conditions on the Volatile Composition  
#### 3.2.1 McIntosh Juice  
Total volatile content from McIntosh juice was greater in juice produced from late-harvested fruit and from fruit stored in RA than juice from commercial maturity and CA-stored fruit. The juice produced from late-harvested fruit had higher concentrations of all the major esters than the commercial maturity harvested fruit, averaging 2.7- to 6.5-fold greater (Table 2). There was a significant interaction between 1-MCP and harvest maturity on their effects on the content of total volatiles and all major esters. The 1-MCP treatment increased the total volatile content of juice produced from commercial harvest fruit by 69% but reduced total volatiles in juice from late-harvested fruit by 32%. All major esters demonstrated this same effect with 1-MCP-treated fruit being 2.3- to 4.9-fold greater in commercial harvest fruit but 1.4- to 2.7-fold less in late-harvest fruit. There was also a significant interaction between harvest maturity and storage atmosphere on their effects on total and major ester composition of McIntosh juice (Table 2). Juice made from commercial maturity harvested fruit tended to have higher concentrations of total volatile and major esters from CA-stored than RA-stored fruit, but with late-harvested fruit, volatiles were the greatest in juice made from RA-stored fruit. Cloudy juice also tended to have higher concentrations of total volatiles and major esters than clear juice, with hexyl butanoate averaging 6.9-fold greater. The major aldehydes and alcohols identified in McIntosh juices were 2- to 3-fold more abundant in juice produced from late-harvested fruit than from commercial maturity fruit except (E)-2-hexenal that had a 2.3-fold greater concentration in juice from the commercial harvest maturity (Table 3). The 1-MCP treatment had a significant interaction with harvest maturity that affected the aldehyde and alcohol content of McIntosh juice. In juice made from commercial maturity fruit, concentrations of 2-methyl-4-pentenal, the unknown branched-chain alcohol, and (Z)-2-hexen-1-ol were 2.3-, 3.9-, and 1.2-fold greater in juice made from 1-MCP-treated fruit than untreated fruit. However, in late-harvested fruit, the fruit concentrations were lower in juice from 1-MCP-treated fruit except for (E)-2-hexenal, which was 1.7-fold higher. There was also a significant interaction between harvest maturity and storage atmosphere. In juice made from commercial maturity fruit, concentrations of 2-methyl-4-pentenal and the unknown branched-chain alcohol were 2.5- and 6.3-fold greater in juice made from CA- than RA-stored fruit. However, in late-harvested fruit, these concentrations were lower in juice from CA-stored fruit except for (E)-2-hexenal, which was 1.6-fold higher. The concentration of (E)-2-hexenal was 1.6- to 1.9-fold higher in clear juice than in cloudy juice produced from both commercial maturity and late-harvested fruit, respectively (Table 3). The concentration of (Z)-2-hexen-1-ol was also about 1.5-fold higher in clear juice than cloudy juice from commercial maturity fruit, but in juice from late-harvested fruit, the concentration in cloudy juice was 1.5-fold higher than in clear juice. It is also interesting to note that ethanol was not detected among the volatiles of McIntosh juice. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multicolumn{2}{c}{**Treatment Combinations**} & \multicolumn{2}{c}{**Ethyl Bistanone**} & \multicolumn{2}{c}{**Butyl Bistanone**} & \multicolumn{2}{c}{**Heyl Bistanone**} & \multicolumn{2}{c}{**2-Methyl Botyl Acetate**} & \multicolumn{2}{c}{**Total Volatile**b **} \\ \hline Harvest & Comm.