It is with deep sadness that I entrust to these brief lines the memory of my dear colleague Nicola Dallabetta, who passed away on 24 June last.
For many years he worked at the Agricultural Institute of San Michele all'Adige, now the E. Mach Foundation, and had recently embarked on a new adventure through collaboration with Agromillora. Despite this professional change, his contacts and collaboration with his colleagues at the Foundation remained the same as before, maintaining his friendship and his desire to experiment with new things such as the recently started trials on apple and cherry rootstocks.
Those who knew him through work appreciated his technical expertise, his closeness to the world of production, and his professionalism, but also his interpersonal skills during study trips with colleagues from other research institutes.
I cherish the memory of the friendship and work we did together, and send my thoughts to his wife Elizabeth and daughters Rachel and Rebecca.
Farewell, Nicola.
Tommaso Pantezzi
Fondazione E.Mach
17 Nov 2025
Gräb Nursery visits top cherry growers in the UK to evaluate late Kir® varieties. Focus on fruit quality, storage and cracking resistance. In partnership with Frank P Matthews Trees, the aim is to develop stronger, tastier and climate-adapted cherry cultivars.
22 Oct 2024
Cracking is not necessarily linked to water absorption but rather to the duration of wetness presence on the fruit surface. Temperature models obtained through LiDAR 4D revealed that sweet cherry tree canopy density has a marginal impact on wetness formation.
10 Mar 2026
A field trial in a cherry orchard in Izmir, in Turkey’s Aegean region, shows that bumblebee pollination with Bombus terrestris improves cherry size and weight. Results highlight larger fruit, fewer cherries per kilogram and higher profitability for export-oriented growers.
10 Mar 2026
Uno studio condotto in Argentina mostra come le ciliegie dolci scartate possano essere trasformate in polvere liofilizzata ricca di composti fenolici e utilizzate in film edibili a base di pectina, creando materiali attivi per il packaging alimentare con proprietà antiossidanti.
