Atomic force microscopy (AFM) is a high resolution technique for studying the external and internal
structures of starch granules. For this purpose granules were isolated from bananas and embedded in a
non-penetrating resin. To achieve image contrast of the ultrastructure, the face of the cut blocks were
wetted in steam and force modulation mode imaging was used. Images of starch from green bananas
showed large variation of height across the granule due to a locational specific absorption of water and
swelling of amorphous regions; the data reveal that the center of the granules are structurally different
and have different viscoelastic properties. Images of starches from ripe bananas showed an even greater
differentlevel of organization: absence of growth rings around the hilum;the central region ofthe granule
is richer in amylose; very porous surface with round shaped dark structures;the size of blocklets are larger
than the green fruits.