mprovement of Drying Charactristics of Sugi Wood by Bacteria during Pond Storage

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The effects of bacteria attacks on the permeability and drying characteristics of sugi wood were confirmed by subjecting the wood to natural ponding. After the ponding for 6 months the moisture content of sugi log increased higher than 150% not only in the sapwood but also in the heartwood. The bacteria were observed around the pit apertures and on the pit membranes in tracheids or in ray parenchyma cells by SEM. Most of the encrusting substances adhering to the cell lumens and the pit chambers were removed. It suggested that the permeability of the sugi wood would be improved by the ponding. The longer the ponding the faster the drying rate. The improved drying characteristics were observed not only in the red heartwood but also in the black heartwood of sugi wood. The characteristics of strength were not decreased even after 18 months ponding