Life of Shāh Walī Allāh
Shāh Walī Allāh has written an article titled “al- Juz’ al- Laṭīf fī tarjamat al- ‘Abd al-Ẓa‘īf” in his book “Anfās al ‘Ārifīn” in which he has described his life history. Following are the events of his life as narrated by him:
“I was born on Wednesday 4thShawwāl, 1114 A. H at sunrise… Parents and other saints had received the intuitions about me even before and after my birth. I was sent to Maktab at the age of five and when I was about seven my father made me offer prayers and commanded me to observe fast. In the same year, circumcision was done and after having finished the Qur’ān I took up studying books in Arabic and Persian. At the age of ten, I was going through “Sharaḥ Mullā” and during that time the field of studies opened up for me. I was married at fourteen as my father had desired an early wedding…. I gave my hand to my father’s hand at the age of fifteen and got busy taking up Ashghāl-e-Ṣufīah, especially the Mashā’ikh-e-Naqshband. I set up my spiritual discourse after having sought their attention and motivation to acquire the grooming about norms of religious practices and spiritual uplift through Sufiism. In the same year, I studied a part of Beḍāvī Sharīf and then my father arranged a general feast where he accorded me permission to deliver dars. In short, I learned all the disciplines of that area (‘Ulūm-e-Mutadāwalah) at the age of fifteen and went through all the books linked with these fields in chronological order. In the field of Ḥadīth, leaving aside its part from Kitāb al-bay‘ upto Kitāb al-ādāb, I went through the remaining complete Mishkāt, Ṣaḥīḥ Bukhārī upto Kitāb al-ṭahārah...
Hazrat Abdul Rehman (may Allah be pleased with him) belonged to Arab tribe of Quraish and was a close relative of Mohammad (peace be upon him). At the time of conquest of Makkah He (may Allah be pleased with him) entered the circle of Islam. He (may Allah be pleased with him) is counted among the companions of Muhammad (may Allah be pleased with him) who came to sub-continent specially Balochistan in order to preach for Islam and Jihad during the Khilafat of orthodox caliphs. He (may Allah be pleased with him) came to Balochistan twice for Jihad and conquests first during the Khilafat of Hazrat Usman (may Allah be pleased with him) and second time in the early era of Hazrat Muawia (may Allah be pleased with him). He (may Allah be pleased with him) played a vital role in the wars of Balochistan. He (may Allah be pleased with him) established Zehri his abode and capital after conquering Kalat, Khuazdar (Sajistan), Kachi, Gandhava, and Chaghi, and from here he expanded the series of his conquests till Kabul and Qandar. Besides this, he included many areas of sub-continent in the Islamic empire of conquered areas. His (may Allah be pleased with him) life is consists of great chapters of sincerity in deeds. Wisdom and valor, determination fearlessness, strife, hospitality, simplicity and patience. He (may Allah be pleased with him) is counted among the great generals of Islam had the honour to have carried the message of Holy faith in every corner of Balochistan in tough and unfavorable conditions and planted the flag of Islam in Balochistan forever.
Current study was conducted in two phases to estimate the effectiveness of different concentrations of calcium lactate, citric acid and ascorbic acid alone (Phase-1) and in integration of modified atmosphere packaging (Phase-II) on the quality and shelf life of fresh-cut papaya cubes. In 1st phase papaya cubes were treated with different concentrations of calcium lactate .citric acid, ascorbic acid at 4oC±2oC and analyzed for different physiochemical characteristics (firmness, color, weight loss, TSS, pH, acidity and organoleptic characteristics) at each four days interval to choose the most effective combination of various concentration. Whereas, in the 2nd phase, best performing concentrations of various additives in 1st phase packed in two different packagings (air packaging and MAP) and analyzed for various physiochemical characteristics (firmness, color, weight loss, pH, acidity, TSS, calcium, Poly phenol oxidase activity, ascorbic acid, total plate count and sensorial attributes) after each four days interval to find out the most effective treatment in extending the self-life of fresh-cut papaya cubes. As a result, in first phase, 2.4% calcium lactate combined with 1.7% citric acid and 2.4% calcium lactate combined with 1.7% ascorbic acid maintained firmness, delayed color degradation and maintained the other characteristics of papaya cubes for longer shelf life. However, in the second phase, 2.4% calcium lactate and 1.7% citric acid integrated with modified atmosphere packaging ( CO2 10%, O2 5%, N2 80%) exhibited the best results to delay color degradation and maintained sensory properties throughout the storage period (24 days) at 4 ±2oC