Dataset on the effect of different pretreatment on the proximate analysis, microbial and sensory evaluation of dried banana during its storage.

Pre-treatment on banana slices is usually carried out to stop discolouration of the fruit by oxidative reactions, in raw presentation of the fruit especially in fruit salads. Drying is an old long preservation method for fruits and vegetables. In drying banana fruit, discolorations do occur and an attempt to stop the discoloration while maintaining quality (shelf life) is studied in this work.