Solute conditions inside cooked bean pods were adjusted by soaking the pods in different solutions. Interactions of Ca++ and Na+ showed increasing firmness as Ca++ concentration was raised and decreasing firmness as Na+ was raised. Chelating agents removed Ca++ and decreased firmness. Higher pH gave lower firmness except in the presence of excess Ca++. The presence of Na+ decreased the effect of pH on firmness. Urea decreased firmness when pods had been previously treated with a chelator. The effects of treatments on firmness were related to the behavior of pectin solutions and gels.
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BUREN et al. (1988) studied this question.
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