ABSTRACTSolute 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.