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محققِ نعت: ڈاکٹر شہزاد احمد

محقق ِنعت: ڈاکٹر شہزاد احمد
بہت خوش نصیب ہیں وہ لوگ جن کے شب و روز سید الانبیاء والمرسلین صلی اللہ علیہ و آلہٖ وسلم کی تعریف و توصیف کے بیان میں گزرتے ہیں۔ ایسے ہی خوش نصیب افراد میں ایک نام ڈاکٹر شہزاد احمد خان کا ہے۔ڈاکٹر صاحب کی نعت سے وابستگی نصف صدی پر محیط ہے۔جس پر بجا طور پر انھیں فخر بھی ہے ۔
شہزادؔ! میں بھی عاشقِ خیرالانام ہوں
ہاتھوں میں میرے دیکھیے دامانِ نعت ہے
فروغِ نعت کے حوالے سے ڈاکٹر صاحب کی خدمات کسی تعارف کی محتاج نہیں ہیں۔ آپ ۱۹۷۲ء سے ثناخوانی کررہے ہیں۔ مولانا اختر الحامدیؒ، علامہ سید محمد ہاشم فاضل شمسیؒ، مولانا عبدالقدوس قادریؒ، علامہ شمس بریلویؒ اور بابا سید رفیق عزیزی یوسفی تاجی ؒ جیسے بزرگوںکے آپ صحبت یافتہ ہیں۔ ایک اچھے نعت خواں اور نعت گو ہونے کے ساتھ ساتھ نعتیہ کتابوں کے مصنف و مرتب،تذکرہ نگار، نعتیہ رسائل کے مدیر، نعتیہ ادب کے محقق ، فروغِ نعت کے لیے قائم متعدد تنظیموں کے بانی اور نعتیہ کانفرنسوں اور جلسوں کے منتظم بھی ہیں۔
ڈاکٹر صاحب کا ایک بڑا کام ـ’’اردو نعت پاکستان میں‘‘ (نعتیہ شاعری کا تحقیقی جائزہ پاکستان کے خصوصی حوالے سے) کے عنوان سے وہ تحقیقی مقالہ ہے جس پر جامعہ کراچی نے انھیں پی ایچ۔ڈی۔ کی سند عطا کی ہے۔ اس سے نعتیہ ادب کے فروغ میں آپ کی محنت، تحقیق ، جستجو اور لگن کا اندازہ کیا جاسکتا ہے۔
عصر ِ حاضر میں نہ صرف حمدیہ و نعتیہ موضوعات پر ملکی و غیر ملکی جامعات میں ایم۔فل۔اور پی ایچ۔ڈی کی سطح پر تحقیقی مقالات لکھے جارہے ہیں بلکہ حمدو نعت سے وابستہ شخصیات بھی تحقیقی مقالات کا موضوع بن رہی ہیں۔ فروغِ نعت کے حوالے سے ڈاکٹر شہزاد صاحب کی خدمات یقینا اس لائق ہیں کہ انھیں...

امام طبری كے حالات زندگی اور تفسیری منہج

Ibne Jareer Al-Tabar┘ is well known personality in the 3rd century as no one second in his period. His opinion was considered authentic due to his knowledge and virtue. He was great scholar, commentator, narrator, jurisprudent and historian. Taftheer Ibne Jareer Al-Tabar┘ is used as basic source for those who follow “Transcribed Method”. He established a separate school of thought due to his over command on Fiqah. This paper describes the “The Exegetical Methodology and the Biography of Ibne Jareer Al-Tabar┘”. The Tafsir gives information about older commentaries which have not survived to the present. Its content —which encompasses dictionaries, historical notes, law, recitation, theology and Arabic literature— has made it a highly referenced book throughout history, resulting in many editions. It is also a good example of reasoning in a Tafsir by a widely accepted scholar, giving it a value of diraya.

Postharvest Pericarp Browning and Quality Management of Litchi Litchi Chinensis Sonn.

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.
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