Hygroscopicity changes were observed in red maple blocks subjected to brown rot, white rot and soft rot. Brown rot reduced hygroscopicity, soft rot increased hygroscopicity, and white rot showed only a very slight increase in hygroscopicity. The effect of these changes on weight loss tests is a slight overestimation of weight loss for brown rot and a slight underestimation for soft rot and white rot. Hygroscopicity changes were similar prior to and after oven drying for white rot and soft rot, while for brown rot, the reduction in hygroscopicity was enhanced by oven-drying.

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