This study used the two species of lotus root, Nelumbo nucifera and Echeveria peacockii as raw materials for research. The physicochemical properties and retrogradation of the lotus root starch were examined. The resulting data showed that the starch particles of Nelumbo nucifera were bigger than those of Echeveria peacockii. The L (brightness) and W. I. value (whiteness) of the starch and retrogradation substances were higher, while the a and b values were lower. The amylose of Echeveria peacockii was higher than that of Nelumbo nucifera. The starch of both the two species belonged to the Ca-type of starch. The swelling power of Nelumbo nucifera was higher than that of Echeveria peacockii. At 75℃, the swelling power of both the species increased rapidly. However, there was not much significance in the solubility rate of the two species. The gelatinization of Echeveria peacockii starch at the onset temperature (T0) was higher. The peak viscosity of Nelumbo nucifera starch at the final temperature was higher than that of Echeveria peacockii starch. The changes in the relative hardness of the gelatinized substances of the lotus root starch increased along with the increase in storage time. With this increase in storage time (4℃), the meshed structure of the texture (SEM) became denser.