Figures & data
Figure 2. Left: mattress made of poplar and sweet chestnut strands entering the continuous pressing phase. Right: specimens subjected to a durability test with Coniophora puteana according to the EN113-3 standard.
![Figure 2. Left: mattress made of poplar and sweet chestnut strands entering the continuous pressing phase. Right: specimens subjected to a durability test with Coniophora puteana according to the EN113-3 standard.](/cms/asset/36c0a921-118d-4837-ad2c-5626aa0b05eb/swoo_a_2289031_f0002_oc.jpg)
Table 1. Density, average mass loss (AML), standard deviation, statistical grouping (a, b, c, d) and durability Class (based on median mass loss values according to the EN 350 standard) for the different fungi used and for solid wood used for virulence control.
Table 2. Median mass loss (MML), durability Class and durability class distribution (in accordance with the EN 350 standadr, Citation2016) for the different fungi used and for the different materials tested.
Figure 3. Mass loss of OSB/3, plywood and solid wood exposed to C. puteana, grouped (a, b, c) based on statistical analysis.
![Figure 3. Mass loss of OSB/3, plywood and solid wood exposed to C. puteana, grouped (a, b, c) based on statistical analysis.](/cms/asset/164b2685-1860-45ea-bae0-e0f53c65c2c7/swoo_a_2289031_f0003_oc.jpg)
Figure 4. Mass Loss of OSB/3, plywood and solid wood exposed to P. ostreatus, grouped (a, b, c, d) based on statistical analysis.
![Figure 4. Mass Loss of OSB/3, plywood and solid wood exposed to P. ostreatus, grouped (a, b, c, d) based on statistical analysis.](/cms/asset/5f1b8aef-b05d-42a0-9228-6b34e6849efb/swoo_a_2289031_f0004_oc.jpg)
Figure 5. Mass Loss of OSB/3, plywood and solid wood exposed to T. versicolor, grouped (a, b, c) based on statistical analysis.
![Figure 5. Mass Loss of OSB/3, plywood and solid wood exposed to T. versicolor, grouped (a, b, c) based on statistical analysis.](/cms/asset/a1e8d2eb-24d8-406e-929e-695e9826ddf4/swoo_a_2289031_f0005_oc.jpg)
Data availability statement
Data can be required to [email protected].