The force-deformation relationship gives the basic physical properties of the fruits such as the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point. These informations are very important to study the stress-strain relationships of the fruits. This study was conducted to analyze those physical properties according to the sampling position of the fruits, and to determine the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point of the fruits for two different storage conditions(low temperature and normal temperature) and the storage period, and to investigate the effect of loading rate on those physical properties, the hysteresis on the loading-unloading condition and the degree of elasticity of the fruits. The results of the study were as follows : 1. The physical properties(BS, US, BD, and RD) of the test specimen selected from the different sampling positions were quite different. The values of the physical properties were shown smallest ones at the cheek of the fruits, and the statistical test results of the physical properties between the cheek from the other two positions of the fruits showed that there were significant difference at the 1 % level between them. 2. The effect of loading rate on the physical properties of the fruits was relatively large, all the considered physical propertis of the fruits increased with the loading rate, but the hysteresis loss decreased with it. 3. The physical properties of the fruits according to the storage conditions and period showed different, and the bioyield deformation and the rupture deformation of the fruits increased with the storage period, but the bioyield strength and the ultimate strength of the fruits decreased with it. The effect of the storage conditions on the those physical properties showed that the normal temperature storage condition was a little higher than the low temperature storage condition. 4. As a whole, it was shown that the bioyield strength and the ultimate strength of the pear decreased a little faster than those of the apple, and the bioyield deformation and rupture deformation of the pear increased a little faster than those of apple at the two storage conditions.