Seasoning Characteristics and Potential uses of Eucalyptus pilularis, Eucalyptus viminalis and Trichilia dregeana lumber tree species.

Technical information on lumber seasoning, moisture content (MC), density, mechanical, workability and chemical characteristics would strongly determine rational utilization of each lumber species. A study was conducted on home-grown two Eucalyptus species (Eucalyptus pilularis and Eucalyptus viminalis) and one indigenous (Trichilia dregeana) timbers with the main objective of determining some characteristics of lumber that will indicate quality and proper utilization. Study species were harvested from Shashemene, Asella and Arjo sites, respectively. The experimental design for seasoning and density was complete randomized design, a factorial experiment. The experiments were conducted using air and kiln seasoning methods. To determine initial moisture content oven drying method was used. The mean initial MC for the three timber species were 48.25%, 56.1% and 65.45%, respectively. The species were classified as very rapid seasoning rate during kiln seasoning. The mean shrinkage values were Tangential (6.31, 4.94 and 4.43%), radial (3.4, 4.02 and 2.10%) volumetric (9.46, 8.6 and 6.37%), when they seasoned from green to 12% MC, respectively. Seasoning defects such as cup, bow, crook, end split, surface and end-checks were observed, though the extent varies with species. The density of E. pilulalris, E. viminalis and T. dregeana at 12% MC was 780, 810 and 530 Kg/m3, respectively. The one-way analysis of variance indicated that there was significant difference (P>0.001) in initial MC, final MC, density values at different MC and shrinkage characteristics. They revealed good lumber characteristics and qualities, comparable with many indigenous and home-grown exotic timber species in density, seasoning rate and shrinkage. The tree species have to be well managed, properly harvested and sawn. Boards have to be properly stacked and seasoned to about 12% MC, with kiln and air seasoning methods that can help to minimize seasoning time, seasoning defects, shrinkage characteristics and increase quality. [ABSTRACT FROM AUTHOR]