Effect of Seasoning of Different Woods on Resistance against Odontotermes obesus (Ramb.) under Laboratory and Field Choice and No-Choice Tests

• Main Authors: Rushda Fatima, Sohail Ahmed, Muhammad Arshad, Shahbaz Talib Sahi
• Format: Article
• Language: English
• Published: North Carolina State University 2015-08-01
• Series: BioResources
• Subjects: Wood; Seasoning; Termites; Choice and no choice; O. obesus
• Online Access: http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_10_4_6363_Fatima_Seasoning_Different_Woods_Resistance

The effects of seasoning on resistance of sapwood and heartwood of Dalbergia sissoo Roxb., Acacia nilotica Wild., and Pinus wallichiana A. B. Jacks against consumption by Odontotermes obesus (Ramb.) was evaluated in no-choice and choice laboratory and field experiments. Seasoning was done in an oven at 60, 80, and 100 °C for 10 and 15 days. The amount of wood consumed generally decreased as the drying temperature increased, indicating that the drying process contributed to termites’ resistance of the woods and made them unpalatable for the termites. The woods that were dried at 100 °C for 15 days showed a significant reduction in weight after the consumption by termites compared to the woods dried at 60 and 80 °C and control both in laboratory and field trials. Similarly, the wood that was dried at 100 °C for 15 days showed highest termite mortality rate in laboratory no choice and choice tests. Consequently, the termites showed maximum feeding propensity on unseasoned P. wallichiana and the minimum on seasoned D. sissoo measured with significant differences in weight loss and mortality. Based on the feeding indicated by wood weight loss, the descending order of preference was Dalbergia sissoo > Acacia nilotica > Pinus wallichiana. The importance of wood seasoning for termites’ resistance is also discussed.