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In this study, the physical, mechanical and chemical properties of medlar during physiological maturity and ripening period were determined. The physical properties such as geometric mean diameter, sphericity, bulk and true densities, porosity, projected area and colour characteristics were measured during physiological maturity and ripening period of medlar. Mechanical properties such as rupture force, deformation and rupture energy and chemical properties (total soluble solid content, titratable acidity and pH) of medlar fruit were determined. The geometric mean diameter, sphericity, surface area and fruit density of medlar decreased, while, bulk density increased at ripening period. The fruit density of medlars increases of 10.9% occurred while bulk density and surface area decrease of 19.7% and 23.81% observed from physiological maturity to ripening period of medlar fruit, respectively. The static coefficients of friction of medlar fruit during physiological maturity and ripening period were higher for rubber than the other surfaces. The total soluble solid content and total acidity of medlar fruit decreased at ripening period.