ABSTRACTSeveral fresh fruits and vegetables were tested for lysozyme activity. The produce was weighed, diced, blended for 2 min and filtered through a cheesecloth. The filtrate was centrifuged at 2,000 x G for 15 min. The supernatant juice was clarified and stored frozen until the spectrophotometric assay was completed. Crystalline eggwhite lysozyme was used as a standard. Average lysozyme concentrations per ml of the juice were: cauliflower 32.5 μg, rutabaga 13.0 μg, papaya 5.0,μ cabbage 2.7μ, kohlrabi 2.4 μg, and red radish 2.2 μg Lysozyme (0.5‐1.8 μg) was also detected in white radish, turnip, parsnip, and broccoli. Other vegetables and fruits tested showed no detectable
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