12 extractive question-and-answer pairs built from Rhubarb, published by agritech.tnau.ac.in. The source is a 3-page publication. Source-evidenced topics include rhubarb, rheum rhabarbarum l., polygonaceae family, washington, oregon, michigan, ontario, anthracnose. Every answer is a verbatim span of text the source prints, and each row carries the passage it sits in, its offset in that passage, the source quote, the page and the location in the document, so any row can be checked against the original. Question types in the export: 6 list, 3 factual, 2 definition, 1 relationship. 9 of the 12 pairs (75.0%) ask explanatory questions; the remaining 3 are factual or table-based questions. 100.00% of rows pass the corpus quality gate.
This dataset contains 12 extractive question-and-answer pairs about rhubarb, sourced from a publication by agritech.tnau.ac.in. The questions cover topics such as rhubarb's scientific name, cultivation regions, quality criteria, storage conditions, and packaging standards. Each answer is a verbatim excerpt from the source document, ensuring traceability. The dataset includes explanatory, factual, and list-based questions, with 75% focusing on explanatory content.
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import desidata
df = desidata.load("agritech-tnau-ac-in-3562d9259a75e22f1f848ed27cd26c40")
df.head()First 10 of 12 rows
| question | answer | context | answer_start | question_type | knowledge_quality_score | source_document | source_quote | source_page | source_location | confidence | validation_status |
|---|---|---|---|---|---|---|---|---|---|---|---|
| What is Quality Characteristics and Criteria Petiole color associated with? | quality: The order of preference is red, pink, and green | Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. Petioles should appear fresh with no signs of desiccation or decay whether presented for sale intact or cut into sections. | 212 | relationship | 0.970 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 1 | page=1,block=0 | 0.800 | valid |
| What are the edible parts of the rhubarb plant? | Fleshy petioles | Rhubarb Donald N. Maynard Maynard is with the Gulf Coast Research and Education Center, University of Florida, Wimauma, FL. He is now retired. Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. Petioles may be green, pink, or white depending on the variety. Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. Rhubarb is forced in heated structures in Washington, Michigan, and Ontario. Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 267 | definition | 0.940 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. | 1 | page=1,block=0 | 0.700 | |
| What is the scientific name of rhubarb? | Rheum rhabarbarum L. | Rhubarb Donald N. Maynard Maynard is with the Gulf Coast Research and Education Center, University of Florida, Wimauma, FL. He is now retired. Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. Petioles may be green, pink, or white depending on the variety. Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. Rhubarb is forced in heated structures in Washington, Michigan, and Ontario. Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 202 | definition | 0.900 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. | 1 | page=1,block=0 | 0.700 | valid |
| What are the U.S. grades for field-grown rhubarb? | U.S. Fancy, U.S. No. 1, U.S. No. 2, and Unclassified | Petioles should appear fresh with no signs of desiccation or decay whether presented for sale intact or cut into sections. Grades, Sizes, and Packaging U.S. grades for field-grown rhubarb include U.S. Fancy, U.S. No. 1, U.S. No. 2, and Unclassified (USDA 1966). Grade is based primarily on petiole color, frequency of defects, and appearance. State and provincial grades have been developed for forced rhubarb. Washington rhubarb is marketed as Fancy and Extra Fancy (McGregor 1987), while Michigan rhubarb is classed as Choice, Small Fancy, or Fancy (Pennell 1976). Rhubarb is packed in 4.5-, 6.8-, or 9.0- kg (10-, 15-, or 20-lb) cartons (Anon 1995). Precooling Conditions Rhubarb petioles should be precooled to 0 °C (32 °F) by hydrocooling or forced-air cooling (McGregor 1987). | 196 | list | 0.820 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | grades for field-grown rhubarb include U.S. Fancy, U.S. No. 1, U.S. No. 2, and Unclassified (USDA 1966). | 1 | page=1,block=0 | 0.700 | valid |
| What are the packaging sizes for rhubarb cartons? | 4.5-, 6.8-, or 9.0- kg (10-, 15-, or 20-lb) | Petioles should appear fresh with no signs of desiccation or decay whether presented for sale intact or cut into sections. Grades, Sizes, and Packaging U.S. grades for field-grown rhubarb include U.S. Fancy, U.S. No. 1, U.S. No. 2, and Unclassified (USDA 1966). Grade is based primarily on petiole color, frequency of defects, and appearance. State and provincial grades have been developed for forced rhubarb. Washington rhubarb is marketed as Fancy and Extra Fancy (McGregor 1987), while Michigan rhubarb is classed as Choice, Small Fancy, or Fancy (Pennell 1976). Rhubarb is packed in 4.5-, 6.8-, or 9.0- kg (10-, 15-, or 20-lb) cartons (Anon 1995). Precooling Conditions Rhubarb petioles should be precooled to 0 °C (32 °F) by hydrocooling or forced-air cooling (McGregor 1987). | 588 | list | 0.820 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Rhubarb is packed in 4.5-, 6.8-, or 9.0- kg (10-, 15-, or 20-lb) cartons (Anon 1995). | 1 | page=1,block=0 | 0.700 | valid |
| Where is field production of rhubarb mainly located in North America? | Washington, Oregon, Michigan, and Ontario | Rhubarb Donald N. Maynard Maynard is with the Gulf Coast Research and Education Center, University of Florida, Wimauma, FL. He is now retired. Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. Petioles may be green, pink, or white depending on the variety. Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. Rhubarb is forced in heated structures in Washington, Michigan, and Ontario. Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 418 | list | 0.820 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. | 1 | page=1,block=0 | 0.700 | valid |
| What are the possible colors of rhubarb petioles depending on the variety? | green, pink, or white | Rhubarb Donald N. Maynard Maynard is with the Gulf Coast Research and Education Center, University of Florida, Wimauma, FL. He is now retired. Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. Petioles may be green, pink, or white depending on the variety. Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. Rhubarb is forced in heated structures in Washington, Michigan, and Ontario. Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 323 | list | 0.740 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Petioles may be green, pink, or white depending on the variety. | 1 | page=1,block=0 | 0.700 | valid |
| What is the preferred petiole color order for rhubarb quality? | red, pink, and green | Rhubarb Donald N. Maynard Maynard is with the Gulf Coast Research and Education Center, University of Florida, Wimauma, FL. He is now retired. Scientific Name and Introduction Rhubarb, or “pie plant,” (Rheum rhabarbarum L.) is a perennial of the Polygonaceae family. Fleshy petioles are the edible portion. Petioles may be green, pink, or white depending on the variety. Field production in North America is mainly in Washington, Oregon, Michigan, and Ontario. Rhubarb is forced in heated structures in Washington, Michigan, and Ontario. Fresh rhubarb is mostly available in late winter through spring (Foust and Marshall 1991), but limited supplies are available at other times. Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 786 | list | 0.740 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Quality Characteristics and Criteria Petiole color is associated with quality: The order of preference is red, pink, and green. | 1 | page=1,block=0 | 0.700 | valid |
| What methods can be used to precool rhubarb petioles? | hydrocooling or forced-air cooling | Petioles should appear fresh with no signs of desiccation or decay whether presented for sale intact or cut into sections. Grades, Sizes, and Packaging U.S. grades for field-grown rhubarb include U.S. Fancy, U.S. No. 1, U.S. No. 2, and Unclassified (USDA 1966). Grade is based primarily on petiole color, frequency of defects, and appearance. State and provincial grades have been developed for forced rhubarb. Washington rhubarb is marketed as Fancy and Extra Fancy (McGregor 1987), while Michigan rhubarb is classed as Choice, Small Fancy, or Fancy (Pennell 1976). Rhubarb is packed in 4.5-, 6.8-, or 9.0- kg (10-, 15-, or 20-lb) cartons (Anon 1995). Precooling Conditions Rhubarb petioles should be precooled to 0 °C (32 °F) by hydrocooling or forced-air cooling (McGregor 1987). | 731 | list | 0.740 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Precooling Conditions Rhubarb petioles should be precooled to 0 °C (32 °F) by hydrocooling or forced-air cooling (McGregor 1987). | 1 | page=1,block=0 | 0.700 | valid |
| What is the optimum storage duration for rhubarb petioles at 0 °C (32 °F)? | 2 to 4 weeks | Optimum Storage Conditions Rhubarb petioles can be stored for 2 to 4 weeks at 0 °C (32 °F) with 95 to 100% RH (McGregor 1987). Controlled Atmosphere Considerations CA storage has not yet been used for rhubarb. Respiration Rates Temperature mg CO2 kg-1 h-1 | 62 | factual | 0.490 | https://agritech.tnau.ac.in/horticulture/pdf/tech_bulletin/Rhubarb.pdf | Optimum Storage Conditions Rhubarb petioles can be stored for 2 to 4 weeks at 0 °C (32 °F) with 95 to 100% RH (McGregor 1987). | 1 | page=1,block=0 | 0.700 | valid |
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| valid |