17 extractive question-and-answer pairs built from the source document, published by agritech.tnau.ac.in. 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. 13 of the 17 pairs (76.5%) are explanatory questions and 4 restate a figure. 100.00% of rows pass the corpus quality gate.
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df = desidata.load("rhubarb-production-and-quality-question-and-answer-dataset")
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Meets the minimum bar. Sparse metadata or partial coverage.
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First 10 of 17 rows
| question | answer | context | answer_start | question_type | knowledge_quality_score | 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 | 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 |
| How is petiole color associated with rhubarb quality? | The order of preference is 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. | 759 | relationship | 0.970 | 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 are the optimum storage conditions for rhubarb petioles? | 2 to 4 weeks at 0 °C (32 °F) with 95 to 100% RH | 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 | summary | 0.970 | 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 |
| What is the edible portion of rhubarb? | 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 | 0.900 | 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 | valid |
| What factors determine the color of rhubarb petioles? | depending on the variety | 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. | 345 | relationship | 0.890 | Petioles may be green, pink, or white depending on the variety. | 1 | page=1,block=0 | 0.700 | valid |
| What determines the color of rhubarb petioles? | depending on the variety | 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. | 345 | relationship | 0.850 | Petioles may be green, pink, or white depending on the variety. | 1 | page=1,block=0 | 0.700 | valid |
| What criteria are used to determine the grade of field-grown rhubarb? | petiole color, frequency of defects, and appearance | 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). | 290 | list | 0.820 | Grade is based primarily on petiole color, frequency of defects, and appearance. | 1 | page=1,block=0 | 0.700 | valid |
| What are the grading classifications for rhubarb grown in Michigan? | Choice, Small Fancy, or Fancy | 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). | 521 | list | 0.820 | Washington rhubarb is marketed as Fancy and Extra Fancy (McGregor 1987), while Michigan rhubarb is classed as Choice, Small Fancy, or Fancy (Pennell 1976). | 1 | page=1,block=0 | 0.700 | valid |
| What are the typical carton weights used for packaging rhubarb? | 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 | 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 |
| What are the ideal temperature and humidity levels for storing rhubarb petioles? | 0 °C (32 °F) with 95 to 100% RH | 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 | 78 | list | 0.820 | 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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