Several physical properties of terebinth fruits were evaluated as functions of moisture content. The average length, width, thickness, the geometric mean diameter and unit mass of the fruits were 6.10 mm, 5.30 mm, 4.96 mm, 5.43 mm, 0.0565 g, respectively at 6% moisture content dry basis. Studies on rewetted fruit showed that as moisture content increased from 6% to 26% dry basis (d.b.) kernel and bulk density increased from 1031 to 1071 kg/m(3) and from 449 to 620 kg/m(3), respectively. While increasing moisture content, porosity decreased from 56% to 42%. projected areas increased from 0.23 to 0.26 cm(2) and terminal velocity increased from 6.3 to 8.18 m/s. The rupture strength decreased with increasing moisture. (C) 20021 Elsevier Science Ltd. All rights reserved.