There's a language barrier here for context.
I have heard from a family relative that they think using salt in the preparation of some fruits to be beneficial from a cleanliness perspective, which they heard from the radio. I inquired about the mechanics of how and why this works and did not receive any sort of explanation that satisfied me (e.g. Kenji J lopez style experiments or references to any scientific models/theories of why)
I understand that not all scientific models/theories work in all cases and some become historical as more cases and knowledge is discovered. However I do enjoy/prefer theories/models with experiments and tests with reproducible and measurable results to help prove things.
In all examples the salt used is normal table salt.
Preparing an apple to be eaten raw, putting salt on it first and rubbing. Then washing off the salt and washing like normal. Something about the salt is supposed to do something about insecticides and pesticides? I'm not sure if a case could be made for the salt being used as an abrasive for removing wax?
Grapes, Berries (blueberry, raspberry, strawberry) Rinsing them off with water like normal, then briefly soaking them in salt water, then dumping the salt water, then rinsing with water again. The salt water soak is supposed to do something for possible (insect) pests, pesticides, insecticides?
Let me know if these kinds of salt operations have any substantial effects good or bad, with regards to cleanliness, taste, nutritional etc. I have heard of brining meat, but never thought or heard of these kinds of practices.
I would be happy to see this debunked or explained.