A range of physical properties of strawberry (Kurdistan variety) were determined as a function of moisture content. As the moisture content was increased from 24.85 to 90.20% w.b., the average length, width, thickness and the geometric mean diameter of strawberry varied from 18.22 to 24.27, 11.01 to 22.23, 7.24 to 19.66 and 11.36 to 21.97 mm, respectively. In the same moisture content range, the study showed that sphericity, surface area and thousand fruit mass, bulk and true density were increased from 0.62 to 0.91, 405.80mm2 to 1516.62mm2, 554.21g to 3668.70g, 316.00kg/m3 to 551.80 kg/m3, 624.33kg/m3 to 1545.24 kg/m3, respectively. In addition, as the moisture content was increased from 24.85 to 90.20% d.b., the terminal velocity of strawberry was increased from 11.88 to 20.47 m/s. The static coefficient of friction was linearly increased with an increase in the moisture content for all contact surfaces (Plywood, aluminum, rubber and galvanized iron). The research indicated that the plywood surface had maximum static coefficient of friction.
