Pistachio orchards and the frontier zone which had been laid with mines for a long time were determined as research area. Soil samples from mined area, cultural practices applied (use of pesticides, soil tillage and artificial fertilizers) and naturally growing pistachio orchards were taken to compare physical, chemical, biological characteristics and heavy metal contents. 
Experimental soils generally consisted of clay, clayey-loamy, silted-loamy, sandy loamy clay and loamy, included alkali-reaction and were limy. The soil samples were salt-free and inadequate in terms of organic substances and total amount of N. The amount of K and Mg was fairly at high-levels and soil samples were poor in terms of extractive content of Fe. Moreover, amount of Mn and Zn was very low. Soil samples of our research area included high toxic level of lead. While there was a significant difference (P&lt;0.05) among all areas in respect to the number of total aerobic mesophilic viable, it was found that the least number was in the mine fields and the highest number was in fields which were treated. The data obtained through this study is the first report on detailed soil structure analyses of the pistachio orchards and their comparison with mined area in Turkey.

Soil structure of pistachio cultivation areas in Turkey and comparison with border lines&nbsp;

Background: Optimizing preservation parameters for pistachios (Pistacia vera L.), such as temperature, relative humidity (water activity) and moisture content, is crucial for maintaining their quality over time. Temperature control helps prevent microbial growth while preserving the nutrients and flavors of pistachios. 
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Methods: A regression model was developed to assess the impact of temperature, water activity and moisture content on pistachio quality. The model aims to provide accurate predictions for optimal storage conditions. 
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Result: Water activity was found to be the most influential factor on pistachio quality, followed by temperature. Higher water activity increases moisture content, while higher temperatures reduce moisture content. The regression model confirmed these effects, offering valuable insights for optimizing pistachio preservation.

Soil structure of pistachio cultivation areas in Turkey and comparison with border lines

Modeling the Water Sorption Behavior of Pistachio (Pistacia vera L.) using a Three-level Factorial Experimental Design