AbstractTo understand whether and how the thermal history, especially the melting annealing, affects the polymorphism and thermal property of polyamide 6 (PA6), the temperature‐modulated differential scanning calorimetry technology was used to investigate the effects of thermal histories, including annealing temperature, annealing time, and cooling rate, on the polymorphic behavior and thermal property of PA6. It was found that longer annealing time and faster cooling rate favored the formation of α crystal when PA6 samples were annealed in the solid‐state at 175°C. As the annealing temperature was elevated to 195°C, faster cooling rate also favored the formation of α crystal, whereas longer annealing time was more favorable for the formation of γ‐form crystals. When PA6 samples were annealed in the melt‐state (245°C), however, although the α crystal was dominating crystalline phase, the formation of γ crystal was greatly enhanced with increasing annealing time and cooling rate. Moreover, a small endothermic peak was observed in the low‐temperature region in PA6 samples annealed at 175°C and 195°C, which might be related to the melting of microcrystals formed in the amorphous regions during annealing. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010