قرآن کا تصور رنگ: ایک تجزیاتی مطالعہ

In the Holy Quran several names of different colours have been described, denoting various meanings. Colour is the natural phenomenon of the universal power. To understand the colours  properly, Our ancestors have undertaken their deep observation vehemently and passionately. Each colour has its own distinctive feature. The Yellow colour has been interpreted as a pleasure giving one. Similarly, if white colour, on the one hand is the metaphor for the dawn’s light, on the other hand it gives the meaning of happiness and on turning of one blind. Black colour is the natural phenomenon of the darkness of night and mourning same in the case of Green, which are used in the Holy Quran for denoting different meaning. White colour is the colour which possesses peculiarities greater in quantity than all of the other colours  followed by the derivation of some Islamic Provisions also. In this article efforts have been made to present a discourse regarding the various kinds of   colours discussed in the Holy Quran diagnosing the same from different angles.

Effect of Different Postharvest Treatments on Keeping Quality of Apricot Prunus Armeniaca L. Produced in Northern Areas of Pakistan

Apricot is a highly nutritious fruit with a rich composition of health promoting components with a unique taste. Due to its perishable nature, enormous amounts of fresh produce goes to waste during peak season. In order to reduce the postharvest losses, the present study was designed in three phases. Initially, twelve commonly grown cultivars were characterized for their proximate composition, biochemical attributes, mineral contents and some technological traits. Among the tested cultivars, Habi variety had best physico-chemical and sensory attributes, Jahangir was rich in mineral contents, while Mirmalik had better technological traits. On the basis of overall quality characteristics, Habi variety was selected for the postharvest studies. The second phase was comprised of three experiments. Different concentrations of CaCl2 (1, 2, 3 and 4% w/v), salicylic acid (0.5, 1, 1.5 and 2 mM w/v), polyethylene films of varying densities and wrapping paper as packaging material were applied to determine suitable treatment. Physiological, biochemical and microbial attributes were analyzed at two day interval. Three percent CaCl2 maintained quality attributes with lower microbial load and higher sensory acceptance up to 12 days followed by 2, 4% CaCl2 respectively during ambient storage. Similarly, 2 mM salicylic acid and low density polyethylene film significantly retained all the tested nutritional and biochemical traits. The combined effect of the best selected treatments (3% CaCl2, 2 mM salicylic acid and LDPE packaging with KMnO4) maintained acceptable quality of the fruit up to 18 days at ambient temperature. The present study provides a baseline for the effective postharvest application of calcium chloride and salicylic acid along with polyethylene packaging on apricot in order to reduce losses and increase its availability in the distant markets.