Abstract
This study investigates the effectiveness of microwave treatment (MW) on the antifungal properties of Norway spruce wood and the leaching of preservatives. Given the environmental and health concerns about conventional wood preservatives, this study evaluates microwave treatment as a sustainable pretreatment to limit the leaching of preservatives from wood. In the experiment, wood samples were treated with microwaves at five different energy levels before being impregnated with copper−ethanolamine- and boron-based preservatives. We assessed preservative retention by leaching tests and assessed the resistance of the wood to fungal attack. The results show that MW treatment improves the uptake and fixation of preservatives, reduces leachability, and significantly improves the durability of an otherwise perishable wood against fungal attack. This study emphasises the potential of microwave treatment for wood preservation. It offers an environmentally friendly approach to extending the life of wood products while maintaining their protective properties against decay.