In order to investigate the compression characteristics on the some vegetables-cucumber, garlic, ginger, potato, and radish-compression force, distance, and time were measured with a Struct-O-Graph and correlations between them were investigated. Force-distance and distance-time curves were showed simply and reflection points were showed rarely. The time to rupture point was long of 11.7sec at the compression speed of 60mm/min and of 6.16sec at the compression speed of 120mm/min in potato, and short of 9.65, 4.55sec at the different compression speed in garlic, respectively. The rupture force was large of 16.64~20.00N at the different compression speed in potato and radish, and the sample at rupture point was showed crushing behavior under probe. These phenomena were suggested because compression strength of sample was different. In the result of regression analysis for force-time and distance-time to the rupture point, the correlation coefficients were above 0.96, and difference of among samples was small. The slopes of force-time were large of 1.772~3.385 in cucumber and small of 1.743~3.338 in potato, and the slopes of distance-time were obtained with reverse results.