Flammability of some companion species in cork oak (Quercus suber L.) forests
2017
Dehane, B. | Hernando Lara, Carmen | Guijarro Guzmán, Mercedes | Madrigal Olmo, Javier
Key message The high flammability of some companion species in Quercus suber forests, estimated in laboratory tests, could potentially generate an increase in fire vulner_x0002_ability and in fire risk. & Context Recurrent wildfire is one of the main causes of forest degradation, especially in the Mediterranean region. Increased fire frequency and severity due to global change could reduce the natural resilience of cork oak to wildfire in the future. Hence, it is important to evaluate the flammability of companion species in cork oak forests in the particularly dry bioclimatic conditions of North Africa. & Aims This study aimed to assess and compare flammability parameters at laboratory scale among ten companion frequent species in cork oak forests. & Methods Fuel samples were collected in a cork oak (Quercus suber L) forest in the southern part of the mountains of Tlemcen (Western Algeria). A series of flammability tests were carried out using a Mass Loss Calorimeter device (FTT ®). A cluster analysis to classify flammability of the selected species was conducted using the K-means algorithm. & Results The results revealed differences in the four flamma_x0002_bility parameters (ignitability, sustainability, combustibility and consumability), in both fresh and dried fine fuel samples from Quercus suber, Pinus halepensis, Quercus ilex, Quercus faginea, Erica arborea, Arbutus unedo, Pistacia lentiscus, Calicotome spinosa, Juniperus oxycedrus and Tetraclinis articulata. Application of the K-means clustering algorithm showed that C. spinosa, T. articulata, J. oxycedrus and P. halepensis are highly flammable because of their high com_x0002_bustibility and sustainability. & Conclusion The findings identify species that could poten_x0002_tially increase the vulnerability of cork oak forests to forest fires.
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Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria