榴槤熟度變化週期資訊圖

一份中文教育資訊圖海報，展示了榴槤的五個成熟階段，包含逼真的水果視覺圖、比較說明以及社群媒體知識分享用的儲存時間軸。

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{"type":"中文資訊圖海報","topic":"榴槤熟度變化週期","style":"簡潔編輯風格的食品科學資訊圖，高資訊密度，逼真的水果去背攝影結合極簡平面設計，溫暖中性米色背景，優質社群媒體教育圖表","canvas":{"orientation":"直式","aspect_ratio":"3:4"},"headline":{"title":"榴槤的一生","subtitle":"從未成熟到變質，了解榴槤的自然變化過程"},"main_visual":{"subject":"一顆完整的榴槤橫向展示於中央，果柄朝右，置於淺米色背景上，下方帶有柔和的漫射陰影","segmentation":{"count":5,"direction":"由細白分隔線劃分的垂直區塊","stages":[{"index":1,"label":"未成熟","badge_color":"橄欖綠","appearance":"最左側區塊，綠色果殼，刺尖挺直，外觀堅硬未熟"},{"index":2,"label":"成熟期","badge_color":"黃綠色","appearance":"黃綠色果殼，刺尖稍微彎曲，外殼開始自然裂開"},{"index":3,"label":"過熟期","badge_color":"金黃色","appearance":"黃色果殼，裂口變寬，水平開口處可見內部淺色奶油狀果肉"},{"index":4,"label":"過熟衰退","badge_color":"橘褐色","appearance":"深黃褐色果殼，明顯的裂縫空腔，內部塌陷，表面有深色污漬"},{"index":5,"label":"變質期","badge_color":"深褐色","appearance":"近乎黑色的腐爛果殼，帶有白色黴斑，右側果柄附近有嚴重腐爛"}]}} ,"layout":{"sections":[{"title":"外觀特點","position":"下方表格第 1 列左側標籤","count":5,"cells":["外殼青綠色，刺尖挺直銳利，果身堅硬飽滿，無裂口","外殼黃綠色，刺尖稍軟彎曲，果身微微有彈性，出現自然裂口","外殼金黃色，刺較軟，間距變大，裂口變寬，果肉可見","外殼深黃偏褐，刺較塌，易折斷，裂口大，果肉外露，外觀發暗","外殼褐黑色，刺塌陷脫落，大量黴斑、流汁，有異味"]},{"title":"內部變化","position":"下方表格第 2 列左側標籤","count":5,"cells":["澱粉含量高，糖分低，果肉緊實，水分含量低","澱粉逐漸轉化為糖，糖分上升，果肉開始變軟，水分適中","糖分含量高，澱粉基本轉化完，果肉柔軟香甜，水分含量略高","糖分非常高，果肉過軟，水分大量流失，口感黏膩","細菌/黴菌滋生，營養成分破壞，組織分解，產生有害物質"]},{"title":"食用建議","position":"下方表格第 3 列左側標籤","count":5,"cells":["不建議食用，口感生澀，不適合食用","最佳食用期，香甜軟糯，口感最佳，營養豐富","適合食用，香味濃郁，口感更軟糯，適合喜歡軟口的人","建議儘快食用，口感過軟，可製作甜點、烘焙，不建議直接多吃","不可食用，有異味、黴變，可能引起不適，請勿食用"]},{"title":"時間參考（常溫儲存）","position":"底部時間軸","count":5,"labels":["0–3 天未成熟期","4–7 天成熟期","8–10 天過熟期","11–13 天過熟衰退期","14 天以上變質期"]}],"footer_note":"小貼士：榴槤自然成熟後會自行裂口，這是判斷成熟的重要標誌；建議常溫通風保存，避免冷藏影響口感。"},"design_details":{"palette":["米色","深褐色","橄欖綠","黃綠色","金黃色","橘褐色"],"typography":"大型粗體中文襯線標題，較小的簡潔無襯線內文","icons":"表格左側 4 個小型類別圖示：眼睛代表外觀，分子/網絡圖示代表內部變化，刀叉代表食用建議，時鐘代表時間軸","composition":"對稱式資訊圖，上方中央為大型水果主體，下方為圓角比較表格"}}