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通过对６种不同类型品种、４个温度处理的人工气候箱试验，结果表明，水稻灌浆结实前２０ｄ的高温条件会造成稻米垩白度的显著增加；低温对垩白形成的影响因品种类型不同表现一定的差异：粳稻品种对低温反应不敏感，籼稻品种在低温下垩白有不同程度的增加。电镜观察证明，稻米垩白的形成与籽粒内部淀粉粒的结构有密切联系，胚乳淀粉结构松散，是稻米垩白形成的内在原因。
The experiment of 6 different types and 4 temperature-treated artificial climate chambers showed that the high temperature conditions of paddy rice 20 days before grain filling could significantly increase the chalkiness of rice; the effect of low temperature on the formation of chalkiness was affected by different types Some differences were observed: the japonica rice varieties were insensitive to low temperature and the indica rice varieties had different degrees of increase at low temperature. Electron microscopy showed that the formation of chalky rice was closely related to the structure of starch grains inside the grain, and the loose starch structure in the endosperm was the internal cause of the formation of chalky rice.