डूरियन पकने के चरण का इन्फोग्राफिक

{
  "type": "Chinese infographic poster",
  "topic": "durian ripening lifecycle",
  "style": "clean editorial food science infographic, high information density, realistic cutout fruit photography combined with minimal flat design, warm neutral beige background, premium social-media educational graphic",
  "canvas": {
    "orientation": "portrait",
    "aspect_ratio": "3:4"
  },
  "headline": {
    "title": "[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": "one whole durian shown horizontally across the center, stem on the right, isolated on a light beige background with a soft diffuse shadow below",
    "segmentation": {
      "count": 5,
      "direction": "vertical slices separated by thin white divider lines",
      "stages": [
        {
          "index": 1,
          "label": "未成熟",
          "badge_color": "olive green",
          "appearance": "leftmost section, green husk, dense sharp spikes, firm unripe look"
        },
        {
          "index": 2,
          "label": "成熟期",
          "badge_color": "yellow green",
          "appearance": "greenish yellow husk, spikes slightly curved, shell beginning natural cracking"
        },
        {
          "index": 3,
          "label": "过熟期",
          "badge_color": "golden yellow",
          "appearance": "yellow husk, wider cracks, one horizontal opening reveals pale creamy flesh inside"
        },
        {
          "index": 4,
          "label": "过熟衰退",
          "badge_color": "orange brown",
          "appearance": "deeper yellow-brown shell, obvious split cavity with collapsed interior, darker surface stains"
        },
        {
          "index": 5,
          "label": "变质期",
          "badge_color": "dark brown",
          "appearance": "near-black rotten husk with white mold patches and severe decay around the right end near the stem"
        }
      ]
    }
  },
  "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": "large bold Chinese serif headline, smaller clean sans-serif body text",
    "icons": "4 small category icons on the left side of the table: eye for appearance, molecular/network icon for internal changes, fork-and-knife for eating advice, clock for timeline",
    "composition": "centered symmetrical infographic with large fruit dominating the upper middle and a rounded-corner comparison table beneath"
  }
}