榴莲成熟周期信息图

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{"type":"中文信息图海报","topic":"榴莲成熟周期","style":"简洁的编辑类食品科学信息图，高信息密度，逼真的水果抠图摄影与极简扁平化设计相结合，暖色调米色背景，优质社交媒体科普图表","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":"一个完整的榴莲水平放置在中心，果柄朝右，置于浅米色背景上，下方带有柔和的漫反射阴影","segmentation":{"count":5,"direction":"垂直切片，由细白分割线隔开","stages":[{"index":1,"label":"未成熟","badge_color":"olive green","appearance":"最左侧部分，绿色果壳，刺尖密集锐利，外观坚硬未熟"},{"index":2,"label":"成熟期","badge_color":"yellow green","appearance":"黄绿色果壳，刺尖略微弯曲，外壳开始自然开裂"},{"index":3,"label":"过熟期","badge_color":"golden yellow","appearance":"金黄色果壳，裂口变宽，水平开口处可见淡奶油色果肉"},{"index":4,"label":"过熟衰退","badge_color":"orange brown","appearance":"深黄偏褐色果壳，明显的裂口空腔，内部塌陷，表面有深色污渍"},{"index":5,"label":"变质期","badge_color":"dark brown","appearance":"近乎黑色的腐烂果壳，带有白色霉斑，果柄附近的右端出现严重腐烂"}]}} ,"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":["beige","dark brown","olive green","yellow green","golden yellow","orange brown"],"typography":"大号加粗中文字体标题，较小的简洁无衬线正文","icons":"表格左侧 4 个小分类图标：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，时钟代表时间轴","composition":"居中对称的信息图，上方为巨大的水果主体，下方为圆角对比表格"}}

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