Cellular mechanisms underpinning the hard-to-cook phenomenon are poorly understood. Navy beans (Phaseolus vulgaris) from the same cultivar but grown in different regions of North America showed different canning characteristics. Up to 46.4% more force was required to disrupt hard beans (HB) grown in Ontario compared with soft beans (SB) grown in Manitoba. HB absorbed 12.5% and 14.7% less water during blanching and canning, respectively. Microscopic assessment revealed that canning led to swelling of middle lamella and cell walls, but preservation of cell adhesion in both types of beans. Immunofluorescence microscopy showed reduced labelling of methyl-esterified homogalacturonan (HG) and more non-methyl-esterified HG and arabinan epitopes in HB. Compositional analysis indicated that the polysaccharides from HB were less water soluble and enriched in neutral sugars, including 46.5% more arabinose and 51.8% more galactose than in SB. ELISA analysis of polymers in the canning medium supported the increased solubility of cell wall polymers in SB. In the same cultivar, growth region affects cell wall properties with consequences for processing, eating and nutritional quality.

难以烹饪的现象的细胞机制了解得很少。菜豆（菜豆））来自同一品种，但生长在北美不同地区，表现出不同的罐头特性。与在曼尼托巴省种植的软豆（SB）相比，破坏安大略省种植的硬豆（HB）所需的力要高出46.4％。在烫漂和装罐过程中，HB分别吸收的水分减少了12.5％和14.7％。显微镜评估显示，罐装导致中间层和细胞壁肿胀，但在两种类型的豆类中都保留了细胞粘附力。免疫荧光显微镜检查显示，HB中甲基化的同型半乳糖醛酸（HG）的标记减少，非甲基化的HG和阿拉伯聚糖表位的标记减少。组成分析表明，HB多糖的水溶性较弱，并且富含中性糖，其中阿拉伯糖含量比SB含量高46.5％，半乳糖含量高51.8％。罐装培养基中聚合物的ELISA分析支持了细胞壁聚合物在SB中溶解度的增加。在同一品种中，生长区域会影响细胞壁特性，从而影响加工，食用和营养品质。