Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruit

Abstract

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.