Ginkgo seeds are abundant in starch, known for their significant edible and medicinal values. This study explores the structural and thermal properties of ginkgo starch during kernel development. Starch granules evolved from irregular to regular shapes with increasing size ranging from 2 to 24 μm, exhibiting a Maltese cross pattern and A-type crystal structure. The amylopectin intermediate chains (DP 13-24 and DP 25-36), and amylose increased, while the amylopectin long chains (AP2, and DP ≥37 chains), and gelatinization temperatures decreased during the kernel development. Pearson correlation analysis revealed that AM, AP2, DP 6-12, and DP ≥37 positively correlated with Amo, SH, D, and thermal properties. Conversely, AP1, DP 13-24 and DP 25-36 positively correlated with DH, RC