29 extractive question-and-answer pairs built from Salad Greens, 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. 20 of the 29 pairs (69.0%) are explanatory questions and 9 restate a figure. 93.10% of rows pass the corpus quality gate.
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df = desidata.load("salad-greens-question-and-answer-dataset")
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Usable for analysis, but expect some cleaning before you rely on it.
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First 10 of 29 rows
| question | answer | context | answer_start | question_type | knowledge_quality_score | source_quote | source_page | source_location | confidence | validation_status |
|---|---|---|---|---|---|---|---|---|---|---|
| What are Chilling Sensitivity Salad greens? | not sensitive to chilling and should be stored as cold as possible without freezing | Leafy greens are highly susceptible to water loss and wilting. Chilling Sensitivity Salad greens are not sensitive to chilling and should be stored as cold as possible without freezing. Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 101 | definition | 0.980 | Chilling Sensitivity Salad greens are not sensitive to chilling and should be stored as cold as possible without freezing. | 2 | page=2,block=0 | 0.850 | valid |
| What changes occur in the flavor and texture of salad greens after they have flowered? | too strong in flavor and tough in texture | Whole plants of rocket and lamb’s lettuce are sometimes sold with roots attached, which lengthens postharvest life. Horticultural Maturity Indices Greens are harvested as individual leaves, leaf clusters, or whole plants and should be young, tender, and mild flavored. Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. Grades, Sizes, and Packaging These crops are not graded or sized in the United States. Salad greens may be packed in fiberboard cartons lined with perforated polyethylene bags or in small sealed plastic bags, trays, or clamshell containers. These greens may also be packed as bunches of leaves or plants (Rubatzky and Yamaguchi 1997, Péron and Rees 1998). Precooling Conditions Greens for salads should be cooled to 0 °C (32 °F) as soon as possible after harvest. Vacuum- cooling is effective for removing field heat. | 307 | relationship | 0.970 | Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. | 1 | page=1,block=0 | 0.700 | valid |
| What is one reason greens are highly susceptible to discoloration and decay? | the delicate texture of the leaves | Respiration Rates Temperature Rocket salad Lamb’s lettuce ---------mg CO2 kg-1 h-1---------- 0 °C 42 12 5 °C 113 - 7 °C - 67 10 °C - 81 20 °C - 139 Data from Cantwell and Reid (1993), Cantwell (1997), Peiris et al. (1997), Rubatzky and Yamaguchi (1997), and Piergiovanni et al. (1999). Respiration rates for other greens are not reported, but would be expected to be similar. To get mL CO2 kg-1 h-1, divide the mg kg-1 h-1 rate by 2.0 at 0 °C (32 °F), 1.9 at 10 °C (50 °F), and 1.8 at 20 °C (68 °F). To calculate heat production, multiply mg kg-1 h-1 by 220 to get BTU ton-1 day 1 or by 61 to get kcal tonne-1 day-1. Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. Postharvest Pathology Low temperatures must be maintained throughout the cold chain to minimize pathological | 652 | relationship | 0.970 | Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. | 2 | page=2,block=0 | 0.700 | |
| What is the effect of MAP on sorrel? | reduces yellowing and decay of sorrel | CA is generally not beneficial. MAP is mostly beneficial for controlling RH. lamb’s lettuce retains acceptable quality after 28 days in sealed plastic bags with reduced O2 and elevated CO2 at <4 °C (39 °F) (de Leiris 1987). MAP reduces yellowing and decay of sorrel (Aharoni et al. 1993). Retail Outlet Display Considerations Use of water sprinklers is acceptable. Leafy greens are highly susceptible to water loss and wilting. Chilling Sensitivity Salad greens are not sensitive to chilling and should be stored as cold as possible without freezing. Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 228 | relationship | 0.970 | MAP reduces yellowing and decay of sorrel (Aharoni et al. | 2 | page=2,block=0 | 0.700 | valid |
| What happens to salad greens when exposed to ethylene? | typically results in loss of chlorophyll leading to yellowing of leaves. | CA is generally not beneficial. MAP is mostly beneficial for controlling RH. lamb’s lettuce retains acceptable quality after 28 days in sealed plastic bags with reduced O2 and elevated CO2 at <4 °C (39 °F) (de Leiris 1987). MAP reduces yellowing and decay of sorrel (Aharoni et al. 1993). Retail Outlet Display Considerations Use of water sprinklers is acceptable. Leafy greens are highly susceptible to water loss and wilting. Chilling Sensitivity Salad greens are not sensitive to chilling and should be stored as cold as possible without freezing. Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 703 | relationship | 0.970 | Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 2 | page=2,block=0 | 0.700 | valid |
| Why are greens highly susceptible to mechanical damage? | Because of the delicate texture of the leaves | Respiration Rates Temperature Rocket salad Lamb’s lettuce ---------mg CO2 kg-1 h-1---------- 0 °C 42 12 5 °C 113 - 7 °C - 67 10 °C - 81 20 °C - 139 Data from Cantwell and Reid (1993), Cantwell (1997), Peiris et al. (1997), Rubatzky and Yamaguchi (1997), and Piergiovanni et al. (1999). Respiration rates for other greens are not reported, but would be expected to be similar. To get mL CO2 kg-1 h-1, divide the mg kg-1 h-1 rate by 2.0 at 0 °C (32 °F), 1.9 at 10 °C (50 °F), and 1.8 at 20 °C (68 °F). To calculate heat production, multiply mg kg-1 h-1 by 220 to get BTU ton-1 day 1 or by 61 to get kcal tonne-1 day-1. Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. Postharvest Pathology Low temperatures must be maintained throughout the cold chain to minimize pathological | 641 | relationship | 0.970 | Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. | 2 | page=2,block=0 | 0.700 | |
| Why are greens harvested before flowering for raw salads? | Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. | Whole plants of rocket and lamb’s lettuce are sometimes sold with roots attached, which lengthens postharvest life. Horticultural Maturity Indices Greens are harvested as individual leaves, leaf clusters, or whole plants and should be young, tender, and mild flavored. Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. Grades, Sizes, and Packaging These crops are not graded or sized in the United States. Salad greens may be packed in fiberboard cartons lined with perforated polyethylene bags or in small sealed plastic bags, trays, or clamshell containers. These greens may also be packed as bunches of leaves or plants (Rubatzky and Yamaguchi 1997, Péron and Rees 1998). Precooling Conditions Greens for salads should be cooled to 0 °C (32 °F) as soon as possible after harvest. Vacuum- cooling is effective for removing field heat. | 269 | relationship | 0.970 | Horticultural Maturity Indices Greens are harvested as individual leaves, leaf clusters, or whole plants and should be young, tender, and mild flavored. Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. Grades, Sizes, and Packaging These crops are not graded or sized in the United States. | ||||
| What is the effect of ethylene exposure on salad greens? | loss of chlorophyll leading to yellowing of leaves | CA is generally not beneficial. MAP is mostly beneficial for controlling RH. lamb’s lettuce retains acceptable quality after 28 days in sealed plastic bags with reduced O2 and elevated CO2 at <4 °C (39 °F) (de Leiris 1987). MAP reduces yellowing and decay of sorrel (Aharoni et al. 1993). Retail Outlet Display Considerations Use of water sprinklers is acceptable. Leafy greens are highly susceptible to water loss and wilting. Chilling Sensitivity Salad greens are not sensitive to chilling and should be stored as cold as possible without freezing. Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 724 | relationship | 0.970 | Ethylene Production and Sensitivity Salad greens have very low ethylene production but are highly sensitive to ethylene exposure (Cantwell 1997), which typically results in loss of chlorophyll leading to yellowing of leaves. | 2 | page=2,block=0 | 0.700 | valid |
| Why are greens highly susceptible to discoloration and decay? | Because of the delicate texture of the leaves | Respiration Rates Temperature Rocket salad Lamb’s lettuce ---------mg CO2 kg-1 h-1---------- 0 °C 42 12 5 °C 113 - 7 °C - 67 10 °C - 81 20 °C - 139 Data from Cantwell and Reid (1993), Cantwell (1997), Peiris et al. (1997), Rubatzky and Yamaguchi (1997), and Piergiovanni et al. (1999). Respiration rates for other greens are not reported, but would be expected to be similar. To get mL CO2 kg-1 h-1, divide the mg kg-1 h-1 rate by 2.0 at 0 °C (32 °F), 1.9 at 10 °C (50 °F), and 1.8 at 20 °C (68 °F). To calculate heat production, multiply mg kg-1 h-1 by 220 to get BTU ton-1 day 1 or by 61 to get kcal tonne-1 day-1. Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. Postharvest Pathology Low temperatures must be maintained throughout the cold chain to minimize pathological | 641 | relationship | 0.970 | Physiological Disorders Because of the delicate texture of the leaves, greens are highly susceptible to mechanical damage, which may result in discoloration and decay. | 2 | page=2,block=0 | 0.700 | |
| What happens to greens that have flowered? | usually too strong in flavor and tough in texture for use in raw salads | Whole plants of rocket and lamb’s lettuce are sometimes sold with roots attached, which lengthens postharvest life. Horticultural Maturity Indices Greens are harvested as individual leaves, leaf clusters, or whole plants and should be young, tender, and mild flavored. Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. Grades, Sizes, and Packaging These crops are not graded or sized in the United States. Salad greens may be packed in fiberboard cartons lined with perforated polyethylene bags or in small sealed plastic bags, trays, or clamshell containers. These greens may also be packed as bunches of leaves or plants (Rubatzky and Yamaguchi 1997, Péron and Rees 1998). Precooling Conditions Greens for salads should be cooled to 0 °C (32 °F) as soon as possible after harvest. Vacuum- cooling is effective for removing field heat. | 299 | relationship | 0.930 | Plants that have flowered are usually too strong in flavor and tough in texture for use in raw salads. | 1 | page=1,block=0 | 0.700 | valid |
Read straight from the file — download or use the API URL for the full dataset.
| valid |
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| 1 |
| page=1,block=0 |
| 0.700 |
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