biostudies-literatureUnknown9Nezami-Alanagh EThe aim of this study was to determine the effects of Murashige and Skoog (MS) salts on optimal growth of two pistachio rootstocks, <i>P. vera</i> cv. "Ghazvini" and "UCB1" using design of experiments (DOE) and artificial intelligence (AI) tools. MS medium with 14 macro-and micro-elements was used as base point and its concentration varied from 0 to 5 × MS concentrations. Design of experiments (DOE) software was used to generate a five-dimensional design space by categorizing MS salts into five independent factors (NH₄NO₃, KNO₃, mesos, micros and iron), reducing the experimental design space from 3,125 to just 29 treatments. Typical plant growth parameters such as shoot quality (SQ), proliferation rate (PR), shoot length (SL), and some physiological disordeFrontiers in plant science1474https://www.ebi.ac.uk/biostudies/studies/S-EPMC6196285biostudies-literatureCombining DOE With Neurofuzzy Logic for Healthy Mineral Nutrition of Pistachio Rootstocks <i>in vitro</i> Culture.PMC6196285Landin MNezami-Alanagh EGaroosi GAGallego PPfalseCombining DOE With Neurofuzzy Logic for Healthy Mineral Nutrition of Pistachio Rootstocks <i>in vitro</i> Culture.The aim of this study was to determine the effects of Murashige and Skoog (MS) salts on optimal growth of two pistachio rootstocks, <i>P. vera</i> cv. "Ghazvini" and "UCB1" using design of experiments (DOE) and artificial intelligence (AI) tools. MS medium with 14 macro-and micro-elements was used as base point and its concentration varied from 0 to 5 × MS concentrations. Design of experiments (DOE) software was used to generate a five-dimensional design space by categorizing MS salts into five independent factors (NH₄NO₃, KNO₃, mesos, micros and iron), reducing the experimental design space from 3,125 to just 29 treatments. Typical plant growth parameters such as shoot quality (SQ), proliferation rate (PR), shoot length (SL), and some physiological disorde2018-01-01T00:00:00Z20182026-06-06T03:22:07.499Z2019-03-27T00:04:31ZS-EPMC61962853037436210.3389/fpls.2018.01474