Shape and size of starch granules of Brazil banana,Baodao banana,and red banana was performed using scanning electron microscopy.The contents of total starch,amylose,amylopectin,and flavor was determined in fruit of three banana varieties (Genome AAA).The study will reveal the internal mechanism of different quality in different varieties.The results showed that:(1)The shapes of the starch granules from Brazil banana,Baodao banana,and red banana were irregular triangles,circles,and rod,respectively;the size was 8.20~35.70 μm,6.90~29.80 μm,and 5.47~23.80 μm,respectively.(2)The contents of total starch from Brazil banana,Baodao banana,and red banana were (66.93±2.48)%,(90.38±2.46)%,and (48.91±2.49)%,respectively;amylose content was (20.48±1.09)%,(21.48±1.08)%,and (14.67±1.10)%,respectively;amylopectin contents were (46.45±1.85)%,(68.90±1.25)%,and (34.24±1.45)%,respectively;and three banana varieties were significant different in the contents of total starch,amylose,and amylopectin.(3)Vitamin C contents from Brazil banana,Baodao banana,and red banana were (15.54±1.10),(17.63±1.14) and (16.76±1.03) mg/100g FM,respectively;soluble solids contents were (15.50±0.22)%,(15.67±0.30)%,and (16.17±0.30)%,respectively;sugar/acid ratios were 2.75∶1,2.74∶1,and 3.15∶1,respectively;and three banana varieties were significantly different in the content of Vitamin C and soluble solids,but there was no significant difference in the sugar/acid ratio between Brazil banana and Baodao banana.These results suggest that different varieties of the same genotype (AAA) banana have significant different in the shape and size of starch granule,total starch,amylose,amylopectin,Vitamin C and soluble solids contents.The study provided a theoretical basis to explain the different quality in different banana varieties.