Aronia is difficult to eat because it has a bitter taste, bitter taste, and sour taste. Because processing is essential for eating, quality information suitable for processing is needed. This experiment was carried out to confirm the step suitable for processing. Four grades of ripening were collected from 3 varieties (Viking, Nero, McKenzie) based on color, and compared with samples stored for 2 weeks after harvesting. Physicochemical properties such as color, hardness, sugar content, pH and acidity, functional components such as total polyphenols and flavonoids, and antioxidative activities such as DPPH and ABTS were investigated. When compared according to varieties, the hardness of the first degree was highest in other degrees, Depending on harvest time, first degree was higher than other degrees and it decreased with harvest time. Varieties was not significant different lightness, redness and yellowness value. compared according to harvest time, redness was the highest in second degree and lightness, yellowness decreased with harvest time. sugar content was highest in Nero and Mckenzie, birx value increased significantly of ripening and increased with harvesting time. pH was found to be highest in Nero, acidity value was the highest in viking. DPPH, ABTS radical scavening were Nero varieties had the highest radial scavening and increased significantly as the ripening degree increased. Total phenol and flavonoid contents were found to be highest in Nero, the highest content was showed at the first degree of harvesting. The most suitable stage for the processing was considered to be the best after post harvest treatments considering brix, hardness and acidity.