In this study, numerous properties of pistachio tree (Pistacia vera L.) varieties such as WAHIDI, UZUN, RED ALEPPO, OUHADI, AYIMI, KIRMIZI, MOMTEZ, ACHOURY, KERMAN, EL-GUETAR, MATEUR, and NOURI were determined. Physical and mechanical properties of pistachio fruit [(length/width) fruit ratio, fruit form, color of pedicel scar, form of pedicel scar, relief of pedicel scar, percentage of empty fruits, number of knotted flowers/fruit cluster, fruit drop rate, number of fruits/cluster, and percentage of mature fruits] were evaluated. Principal component analysis was applied in the aim to identify the importance of studied parameters and their corresponding correlations. On the basis of obtained results, the most influential fruit character of first principal component (contribution rate = 35%) was relief of pedicel scar, and the most dominant fruit attribute of second principal component (contribution rate = 22%) was form of pedicel scar. Circle of correlation confirmed first that fruit maturity is associated with pistachio size development. Second, to have a high fruit yield, the relief of pedicel scar must be low. Furthermore, Bayesian Networks method was showed in the aim to reveal the relationships between different parameters. Finally, the dendrogram of selected pistachio varieties demonstrates that a high similitude existed between varieties with a similarity value of 0.64. In fact, the dendrogram of pistachio fruit revealed that all studied accessions were divided into three main clusters. Hierarchical clustering revealed that a strong connection existed between physiological and yield traits. These results illustrate a possible use of desired features at least in various infra-specific investigations in P. vera L. to highlight hidden relationships between varieties.

在这项研究中，开心果树（Pistacia veraL.）品种，如WAHIDI，UZUN，RED ALEPPO，OUHADI，AYIMI，KIRMIZI，MOMTEZ，ACHOURY，KERMAN，EL-GUETAR，MATEUR和NOURI已确定。开心果果实的物理和机械特性[（长/宽）果实比率，果实形式，花梗疤痕的颜色，花梗疤痕的形式，花梗疤痕的缓解，空果百分比，打结花/果簇的数量，落果率，水果/集群数和成熟水果的百分比]。应用主成分分析的目的是确定研究参数及其相关性的重要性。根据获得的结果，第一主成分（贡献率= 35％）最有影响力的果实特征是花梗疤痕的缓解，第二主要成分的最主要果实属性（贡献率= 22％）是花梗疤痕的形式。相关性圈首先确认了水果的成熟与开心果大小的发展有关。其次，要获得较高的水果产量，花梗疤痕的缓解率必须低。此外，为了揭示不同参数之间的关系，提出了贝叶斯网络方法。最后，开心果变种的树状图表明，两个变种之间的相似度很高，相似度为0.64。实际上，开心果果实的树状图显示，所有研究的种质均分为三个主要簇。层次聚类表明，生理性状与产量性状之间存在紧密联系。P. vera L.强调品种之间的隐藏关系。