The microscopic structures of the endosperm of indica rice varieties with different quality before and after gelatinization were observed using scanning electron microscope. The results showed that the degree of gelatinization varied in different parts of the grain and in different varieties under the same experimental conditions. The gelatinization of dorsal side was the most complete. Its cells were decomposed totally into puff-like or flocculent materials. The ventral side gelatinized less thoroughly, appearing agglomerate and some cell frames were still visible. The middle part gelatinized most incompletely and the cells were still integrated. Evident differences in gelatinization were observed among different varieties, the dorsal, ventral and middle parts of high quality varieties gelatinized more thoroughly than those of the corresponding parts of low quality varieties respectively. An obvious concavity often appeared in the middle of the cross-section of the low quality grains while the cross-se The microscopic structures of the endosperm of indica rice varieties with different quality before and after gelatinization were observed using scanning electron microscope. The results of that the degree of gelatinization varied in different parts of the grain and in different varieties under the same experimental conditions. The gelatinization of dorsal side was the most complete. Its cells were decomposed totally into puff-like or flocculent materials. The ventral side gelatinized less thoroughly, appearing agglomerate and some cell frames were still visible. The middle part gelatinized most incompletely and the cells were still integrated. Evident differences in gelatinization were observed among different varieties, the dorsal, ventral and middle parts of high quality varieties gelatinized more thoroughly than those of the corresponding parts of low quality varieties respectively. An obvious concavity often appeared in the middle of the cross- section of the low quality grains while the cross-se