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In a low-carbon context, the connectedness among carbon, stock, and renewable energy markets has been strengthening. This study examines the effect of Brexit, the launch of the European Green Deal and the COVID-19 pandemic on the connectedness among carbon, stock, and renewable energy markets by employing Time Varying Parameter -Vector Auto Regression (TVP-VAR). First, equal interval impulse response analysis shows that in the short term, the renewable energy market suffers from a positive shock from the carbon market and this shock gradually decreases from the initial 1.6 × 10 − 3 . In the long run, the connectivity between the carbon market and the stock market, and between the carbon market and the renewable energy market is almost 0. Second, we can conclude that the positive connectivity between stock market to carbon market and renewable energy market to carbon market is enhanced by COVID-19 in the short term, with values of 7.5 × 10 − 3 and 3.6 × 10 − 3 respectively. Finally, renewable energy market received a greater negative impact from the carbon market during COVID-19 than during the release of the European Green Deal, while Brexit allowed positive carbon price spillover to renewable energy price. • The renewable energy market is closely related to the carbon market and the stock market. • The carbon market has a positive impact on the renewable energy market in the short term. • The carbon market had a positive impact on the renewable energy stock market during Brexit. • COVID-19 exacerbates the short-term impact between markets. • The TVP-VAR model addresses the static analytical shortcomings of traditional models. [ABSTRACT FROM AUTHOR]

The feasibility of UV-C treatment was studied for extending the shelf-life of oyster mushrooms. Oyster mushrooms were treated with 4.0 kJ/m 2 ultraviolet-C (UV-C) radiation before packaging with LDPE pouches, stored at 4 °C for 15 days. During storage, color, tissue electrolyte leakage, soluble solid content, soluble protein, methane dicarboxylic aldehyde (MDA), phenylalanine ammonia lyase (PAL), catalase (CAT), total viable counts, lactobacillus, yeast & mold counts and overall quality of oyster mushrooms were measured. Oyster mushrooms treated with UV-C resulted in slower changes in color, soluble solid content, soluble protein, exhibited higher CAT,PAL activities and overall quality, lower tissue electrolyte leakage and MDA content compared to untreated oyster mushrooms. Besides, oyster mushrooms treated with UV-C also show a high potential ability for surface decontamination of oyster mushrooms. Results show that UV-C treatment could be useful to extend the shelf life of oyster mushrooms. [ABSTRACT FROM AUTHOR]

[Display omitted] • Long term effect of thymol chitosan nanoparticles (TMO-CSNPs) were evaluated in the preservation of chestnut quality. • TMO-CSNPs reduce the loss of soluble sugar and starch by limiting the chestnut's metabolism. • TMO-CSNPs can significantly inhibit the growth of molds and yeasts during the storage. • TMO-CSNPs prolong the storage time of the chestnuts by inhibiting spoilage. Thymol (TMO) was loaded into chitosan nanoparticles (CSNPs) to inhibit chestnuts decay during storage. Three chestnut treatments were evaluated, including the CK (uncoated control), CSNPs (coated with chitosan nanoparticles), and TMO-CSNPs (coated with thymol-loaded chitosan nanoparticles). Quality assessments of chestnuts were conducted periodically for up to 180 days, which included starch content, amylase activity, water content, respiration rate, weight loss rate, microbiological indicators, decay rate, and quality evaluation. Results indicated that TMO-CSNPs had significantly less nutrient loss in soluble sugar (10.61%) and starch content (27.72%) compared with CK, which was attributed to low metabolic activities as evident in low amylase activity and respiration rate. Moreover, TMO-CSNPs significantly inhibited the growth of mold and yeast (4.17 log CFU g−1 on day 180) and kept the lowest decay rate (5.33%). This study demonstrates the potential of food nanomaterial as an alternative strategy to promote food security and supply chain resilience. [ABSTRACT FROM AUTHOR]

Abstract: Corn starch, potato starch, pea starch were impregnated with ionic gums (sodium alginate, CMC, and xanthan, 1% based on starch solids) and heat-treated in a dry state for 0, 2, or 4h at 130°C. Effects of the dry heating on paste viscosity (RVA), microstructure and thermal properties were examined. Dry heat treatment with ionic gums reduced the pasting temperature of the three starches. Heating with xanthan increased the paste viscosity of corn and potato starch. With heat treatment, the paste viscosity of all the starch-sodium alginate mixtures decreased. Heating with CMC increased the paste viscosity of potato starch, but decreased that of corn and pea starch. After dry-heating, To, Tp and Tc of potato starch with ionic gums decreased significantly. SEM of potato starch with CMC showed that the gel structure got compacter after drying-heating. Heat treatment obviously improved the functional properties of the three starches. [Copyright &y& Elsevier]