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Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruit
Author(s) -
Whitfield Frank B,
Nguyen T H Ly,
Last John H
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540411
Subject(s) - carton , relative humidity , humidity , pentachlorophenol , chlorophenol , chemistry , pulp and paper industry , food science , waste management , environmental chemistry , phenol , organic chemistry , physics , engineering , thermodynamics
The effect of relative humidity and chlorophenol content on the fungal conversion of 2,4,6‐trichlorophenol, 2,3,4,6‐tetrachlorophenol and pentachlorophenol to the corresponding chloroanisoles in fibreboard cartons was studied under temperature and humidity conditions similar to those that could occur in shipping containers during the transportation of packaged dried fruit. The conversion was studied in cartons manufactured from virgin Kraft fibreboard (total chlorophenol content 66 μg kg −1 ) and fibreboard prepared from recycled waste paper (total chlorophenol content 1375 μg kg −1 ). Positive correlations were established between both storage humidity and fungal population with chloroanisole production in the fibreboard. The concentration of the chloroanisoles in the packaged fruit increased with increasing relative humidity. The roles of relative humidity and chlorophenol content in fibreboard are discussed with respect to the development of chloroanisole‐induced mustiness in packaged dried fruit.