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Official Journal of the Japan Wood Research Society

Table 3 Average of total sugar component rates and total sugar decrease rates (SDRs) of 5 wood species after twelve-week decay tests

From: Wood decaying properties of the termite mushroom Termitomyces eurrhizus

 

Total sugar

P. densiflora

C. japonica

C. obtusa

Heart wood

Sap wood

Heart wood

Sap wood

Heart wood

Sap wood

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Sound wood

65.0

  

65.7

  

62.9

  

65.2

  

62.0

  

62.4

  

 T3

67.9

4.5

11.6a

65.9

7.3

13.1a

67.0

−5.6

7.3a

71.2

−8.0

7.3b

66.3

1.6

1.2b

59.7

12.0

11.2b

 T11

73.6

−5.1

8.9a

73.5

−5.7

5.3a

64.2

−0.5

7.1a

66.2

2.7

1.7ab

63.8

5.6

14.7ab

66.9

0.5

4.4b

 T26

58.1

18.5

15.9a

62.9

11.8

6.5a

54.4

17.0

14.7a

50.3

29.6

9.6ab

60.8

12.1

9.9ab

58.4

15.9

8.2ab

T. versicolor

65.5

8.9

1.4a

67.0

6.2

2.6a

61.1

4.6

8.6a

66.5

1.3

2.2ab

61.3

−7.5

11.3b

64.5

1.1

4.6b

F. palustris

60.1

21.9

16.2a

65.6

4.3

31.4a

54.9

23.4

27.7a

55.4

36.2

30.2a

50.0

27.8

2.3a

51.9

34.8

7.1a

 

Total sugar

      

F. crenata

Q. miyagii

      

Heart wood

Sap wood

Heart wood

Sap wood

      

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

Content (%)

SDR (%)

SD

      

Sound wood

66.6

  

66.7

  

64.1

  

69.0

        

 T3

67.1

3.6

4.8a

62.5

10.3

18.9a

68.7

−6.6

1.9a

74.3

−5.9

2.8c

      

 T11

71.4

−6.1

12.5a

68.1

−1.2

8.1a

63.8

1.9

8.6a

72.2

−2.2

7.2c

      

 T26

70.6

−1.7

4.2a

65.3

6.7

3.8a

60.8

6.4

2.4a

62.3

12.5

4.0ab

      

T. versicolor

69.9

15.1

6.4a

70.3

23.5

23.1a

64.7

−0.9

1.9a

69.4

3.9

1.3bc

      

F. palustris

63.3

17.3

13.6a

59.3

39.5

15.0a

71.1

−6.8

6.9a

67.5

15.8

6.5ab

      
  1. The same characters indicate no significant difference by Tukey–Kramer test (p > 0.05)
  2. SDR total sugar decrease rate, SD standard deviation of total sugar decrease rate