Iodized Salt as a Simple Preservative Against Banana Browning: A One-Day Home Study
Abstract
This dataset and accompanying document present an experimental study on the use of iodized salt as a simple, accessible preservative to reduce enzymatic browning in bananas. The work explores practical applications for students and households, highlighting cost-effective methods for food preservation. Results demonstrate the potential of iodized salt to slow down browning reactions, making bananas more appealing for consumption and extending shelf life.
Fields of Study & Subjects
Postharvest Quality and Shelf Life Management
Phytochemicals and Antioxidant Activities
Food Quality and Safety Studies
Publication details
- Journal / source
- Zenodo (CERN European Organization for Nuclear Research)
- Publication date
- 29 January 2026
- Language
- EN
- Document type
- Dataset