Effect of K Fertilization and Addition of Salts on the Texture of Canned Snap Bean Pods

Increases in pod K, obtained either by fertilization or direct addition to the can, resulted in less firm canned pods. Removal of soluble solids from pods prior to canning resulted in firmer pods. Pod K and texture were highly correlated, with the greatest changes in texture with changing K occurring below 2%K in pods on a dry weight basis. The effects of K and Na appeared due to a combination of Ca displacement and an enhancement of pectin degradation.