Subject: Why do bananas seem to melt when they are coated with table salt?

I was trying to find out why salt can't be used to reserve fruit.  I don't 
exactly understand what the chemical reaction is and I am assuming that it 
is different when citris fruit is used and apples and the banana.  
Chemistry professors keep telling me what the reaction of salt is but they 
don't help with what is actually happening with the fruit.  the only thing 
that I can find on fruit preservation is dehydration or canning.
Thank you for your help.
ande ward

Re: Why do bananas seem to melt when they are coated with table salt?