Effects of pH values, sodium chloride, calcium chloride, enzyme concentrations and storage temperatures on the proteolytic activities of crude bromelain, cichorium and papain extracts were studied. The increase of each pH values, sodium chloride percentages and temperatures showed an increase and then decrease in the proteolytic activities of crude-plant-enzymes. The experimental results suggests that the proteolytic activities of crude-plant-enzymes extracts significantly (p<0.05) decreased with the increase of calcium chloride, while decreased during the storage with cooling and freezing conditions. Ultimately, the proteolytic activities of crude bromelain, cichorium and papain extracts were increased significantly (p<0.05) with increase of enzyme concentrations