榴莲成熟生命周期信息图

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{"type":"中文信息图海报","topic":"榴莲成熟生命周期","style":"简洁的编辑风格食品科学信息图，高信息密度，写实的水果裁切摄影与极简平面设计相结合，温暖中性的米色背景，高级社交媒体教育图形","canvas":{"orientation":"portrait","aspect_ratio":"3:4"},"headline":{"title":"{argument name=\"headline text\" default=\"榴莲的一生\"}","subtitle":"从未成熟到变质，了解榴莲的自然变化过程"},"main_visual":{"subject":"一颗完整榴莲横向展示在画面中央，果柄在右侧，独立置于浅米色背景上，下方带柔和的漫射阴影","segmentation":{"count":5,"direction":"vertical slices separated by thin white divider lines","stages":[{"index":1,"label":"未成熟","badge_color":"橄榄绿","appearance":"最左侧部分，绿色果壳，密集尖锐的刺，坚硬未熟的外观"},{"index":2,"label":"成熟期","badge_color":"黄绿色","appearance":"黄绿色果壳，刺稍微弯曲，外壳开始自然开裂"},{"index":3,"label":"过熟期","badge_color":"金黄色","appearance":"黄色果壳，裂缝更宽，出现一道横向开口，露出内部浅奶油色果肉"},{"index":4,"label":"过熟衰退","badge_color":"橙褐色","appearance":"更深的黄褐色外壳，明显裂开形成空腔，内部塌陷，表面有较深色污渍"},{"index":5,"label":"变质期","badge_color":"深棕色","appearance":"接近黑色的腐烂果壳，带有白色霉斑，右端靠近果柄处严重腐烂"}]}},"layout":{"sections":[{"title":"外观特点","position":"lower table row 1 left label","count":5,"cells":["外壳青绿色 刺尖挺直锐利 果身坚硬饱满 无裂口","外壳黄绿色 刺尖稍软弯曲 果身微微弹性 出现自然裂口","外壳金黄色 刺较软，间距变大 裂口变宽 果肉可见","外壳深黄偏褐 刺较塌，易折断 裂口大，果肉外露 外观发暗","外壳褐黑色 刺塌陷脱落 大量霉斑、流汁 有异味"]},{"title":"内部变化","position":"lower table row 2 left label","count":5,"cells":["淀粉含量高 糖分低 果肉紧实 水分含量低","淀粉逐渐转化为糖 糖分上升 果肉开始变软 水分适中","糖分含量高 淀粉基本转化完 果肉柔软香甜 水分含量略高","糖分非常高 果肉过软 水分大量流失 口感黏腻","细菌/霉菌滋生 营养成分破坏 组织分解 产生有害物质"]},{"title":"食用建议","position":"lower table row 3 left label","count":5,"cells":["不建议食用 口感生涩 不适合食用","最佳食用期 香甜软糯 口感最佳 营养丰富","适合食用 香味浓郁 口感更软糯 适合喜欢软口的人","建议尽快食用 口感过软 可制作甜品、烘焙 不建议直接多吃","不可食用 有异味、霉变 可能引起不适 请勿食用"]},{"title":"时间参考（常温储存）","position":"bottom timeline","count":5,"labels":["0–3天 未成熟期","4–7天 成熟期","8–10天 过熟期","11–13天 过熟衰退期","14天以上 变质期"]}],"footer_note":"小贴士：榴莲自然成熟后会自行裂口，这是判断成熟的重要标志；建议常温通风保存，避免冷藏影响口感。"},"design_details":{"palette":["米色","深棕色","橄榄绿","黄绿色","金黄色","橙褐色"],"typography":"大号加粗中文衬线标题，较小的简洁无衬线正文字体","icons":"表格左侧有4个小类别图标：眼睛代表外观，分子/网络图标代表内部变化，刀叉代表食用建议，时钟代表时间线","composition":"居中对称的信息图，上半部分中央以大水果为主，下方配有圆角对比表格"}}