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{"type":"中文信息图海报","topic":"榴莲熟成生命周期","style":"简洁编辑食品科学信息图，高信息密度，写实水果抠图摄影与极简扁平设计相结合，温和中性米色背景，高端社媒科普图","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":"一颗完整的榴莲横向置于画面中央，果柄朝右，抠图置于浅米色背景上，下方带有柔和漫反射投影","segmentation":{"count":5,"direction":"由细白分割线隔开的垂直切片","stages":[{"index":1,"label":"未成熟","badge_color":"橄榄绿","appearance":"最左侧区域，青绿外壳，尖刺密集锐利，坚硬未熟状态"},{"index":2,"label":"成熟期","badge_color":"黄绿","appearance":"黄绿色外壳，尖刺略微弯曲，外壳开始自然开裂"},{"index":3,"label":"过熟期","badge_color":"金黄","appearance":"黄色外壳，裂口变宽，横向裂缝可见内部浅色奶油状果肉"},{"index":4,"label":"过熟衰退","badge_color":"橙褐","appearance":"深黄偏褐色外壳，明显凹陷的裂缝空腔，表面有深色斑印"},{"index":5,"label":"变质期","badge_color":"深褐","appearance":"近黑色的腐烂外壳，带有白色霉斑，右端果柄附近严重腐烂"}]}},"layout":{"sections":[{"title":"外观特点","position":"下方表格第1行左侧标签","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":"下方表格第2行左侧标签","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":"下方表格第3行左侧标签","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":"底部时间轴","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","深褐","橄榄绿","黄绿","金黄","橙褐"],"typography":"大号粗体中文衬线标题，较小的简洁无衬线正文","icons":"表格左侧4个小分类图标：代表外观的眼睛、代表内部变化的分子网络图标、代表食用建议的刀叉、代表时间轴的时钟","composition":"居中对称式信息图，大水果占据中上方，下方为圆角对比表格"}}

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