69. Al-Haqqah/The True Reality
I/We begin by the Blessed Name of Allah
The Immensely Merciful to all, The Infinitely Compassionate to everyone.
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a. The True Reality!
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a. What is the True Reality?
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a. And what may enable you to comprehend the True Reality?
b. It is The Time of Resurrection and the Final Judgment.
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a. The people of the tribes of Thamud and ‘Ad denied coming of the calamity: the Time of Resurrection and Final Judgment.
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a. As for Thamud, they were destroyed by a severe thunderbolt.
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a. And as for ‘Ad, they were destroyed by furiously violent cold blast of roaring wind storm -
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a. HE unleashed upon them for seven long grueling nights and eight long days, in succession,
b. so that you could see the people lying dead on the ground like the uprooted hollow palm trunks.
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a. So do you see any of them remaining now?
b. No!
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a. And Pharaoh too, and those sinful communities before him, and the habitations of Sodom and Gomorrah overturned - which the people of Lot inhabited - indulged in grave sins.
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a. When they denied and belied the Messenger of their Rabb - The Lord,
b. then HE seized them with an overwhelming seizing - one exceeding the other in its severity.
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a. And when the water level rose high - exceeding all limits - during the forty days and forty nights of Great Flooding, WE carried you to safety in the floating Ark.
Sahih al-Bukhari by Imam Abu Abdullah Mohammad al-Bukhari comes second to the Holy Quran as a fundamental source of Islam. It is a most authentic collection of sayings and deeds of Prophet Mohammad (PBUH), which covers almost all aspects of life in providing proper guidance from the Messenger of Allah. The Muslim scholars of past and present time gave great importance to this book by making their efforts to extract the hidden treasures from this book and to present the different approaches and benefits of this book. “Al Kawakib Ad Durari” by Imam Alkirmani is an old explanation of Sahih Bukhari. During studying “Fath al Bari” I found that Alhafiz Ibne Hajar has consulted “Al Kawakib Ad Durari” and quoted Imam Alkirmani’s commentary and added it. Alhafiz Ibn e Hajar differs at many times with the opinions of Imam Alkirmani about specific time, place, different tribes and personalities mentioned in the text of traditions. I wanted to study such analysis to check the right opinion after comparing statements of both Imams and by consulting with the statements of other scholars of this field. This article approves that judgments of Ibn e Hajar about specific time, place, different tribes and personalities are more authentic than opinions of imam Alkirmani.
Litchi (Litchi chinensis Sonn.) is an important emerging fruit crop of Pakistan with good production potential. Rapid pericarp browning is the main postharvest issue which reduces its cosmetic and market value, limits its extended storage life and causes losses during its transportation and marketing. This integrated research was planned to check the influence of cultivars, harvest locations, exogenous application of chemicals such as oxalic acid, ascorbic acid, hexanal on pericarp browning and fruit quality of litchi under cold storage conditions. The experiments accordingly followed the experimental designs with factorial arrangements. The fruit were stored for 28 days with 7 days sampling interval to determine fruit weight loss (%), pericarp browning index; whereas, soluble solid concentrations (SSC), titratable acidity (TA), SSC: TA ratio and ascorbic acid were determined from juice samples obtained from pulp tissues. Moreover, total phenolics (TP), total antioxidants, activities of peroxidase (POD), catalase (CAT) and superoxide dismutase (SOD) enzymes were also determined at 7 days interval during cold storage in both peel as well as pulp tissues of litchi fruit. However, activities of polyphenol oxidase (PPO) enzyme and anthocyanin contents were determined only from peel tissues. The results of first experiment suggested that the cultivars and harvest locations significantly influenced pericarp browning and physico-chemical quality attributes along with the activities of antioxidative enzymes in litchi fruit. Fruit of litchi cultivar ‘Gola’ exhibited superior quality characteristics than ‘Serai’; while, litchi fruit harvested from Haripur location showed better quality than Lahore. Based on the results of the first experiment, litchi cv. ‘Gola’ fruit produced at Haripur location were selected for rest of the experiments. In second experiment, postharvest application of oxalic acid was tested on pericarp browning and fruit quality of litchi cv. ‘Gola’ fruit. Exogenous application of 2 mM oxalic acid delayed pericarp browning, maintained better physico-chemical attributes along with the higher activities of antioxidative enzymes (SOD and CAT) in litchi cv. ‘Gola’ fruit during cold storage. Third experiment was carried out to investigate the effect of postharvest application of ascorbic acid on pericarp browning and fruit quality of litchi cv. ‘Gola’ fruit. Application of 45 mM ascorbic acid improved fruit quality by maintaining better physico-chemical attributes and delayed pericarp browning along with higher activities of antioxidative enzymes (SOD and Abstract XX CAT) in litchi cv. ‘Gola’ fruit during cold storage. In fourth experiment, influence of hexanal fumigation on the storage life and pericarp browning of litchi cv. ‘Gola’ fruit was investigated. Hexanal fumigation could not control browning during cold storage period. Even control fruit showed less pericarp browning than hexanal fumigated fruit. However, among hexanal treatments, 250 μL treatment showed better fruit quality attributes by maintaining higher activities of antioxidative (CAT and SOD) and lower activities of PPO and POD enzymes. From above trials, best concentrations of different chemicals (2 mM oxalic acid, 45 mM ascorbic acid or 2 mM oxalic acid + 45 mM ascorbic acid + 250 μL hexanal) were screened and these were re-confirmed on cv. ‘Gola’ along with another commercial litchi cv. ‘Bedana’. Evidently, 2 mM oxalic acid was more effective in controlling pericarp browning, improving fruit quality and storage life of ‘Gola’ and ‘Bedana’ litchi fruits, as compared to other chemical treatments. Application of 2 mM oxalic acid suppressed the activities of pericarp browning enzymes (PPO and POD) and increased the activities of antioxidative enzymes (CAT and POD). In conclusion, 2 mM oxalic acid or 45 mM ascorbic acid were most effective in delaying pericarp browning and improving quality of litchi fruit (cvs. ‘Gola’ and ‘Bedana’) under cold storage conditions.