Nut development process is compromised with consecutive physical and chemical processes during maturation and the ripening process. Since king coconut is fully enclosed biological compartment, the liquid endosperm is exerting pressure due to increased water holding capacity with the initiation of kernel development. As a result, water is partially replaced by the kernel in order to release the over pressure inside the nut during maturation. Whole nut weight and the nut circumference are known to be significantly increased during maturation. Higher nut water volume found to be yielded at 7-8 months of maturity followed by the reduction of nut water volume with initiation of kernel development.

Kernel development is poor at the stage of 6-7 months of maturity and a gradual development can be demonstrated at 8-9 months of maturity. Higher concentration of reducing sugars (glucose, fructose) and minerals (Na+, K+, Mg+2, Ca+2) are reported in nut water during 7-8 months of maturity and gradually decreased with initiation of sucrose at later maturity stages (8-9 months). However, sugars and minerals present in nut water found to be deposited in kernel during maturation as evidenced by its decreasing trends. Initial presence of invert sugars (glucose and fructose) in nut water and later initiation of non-reducing sugars (sucrose) may attribute to the distinct changes in sweet taste of nut water with maturation.

Presence of minerals could be widely varied based on the climate, soil type, agronomy, fertilizer application and irrigation. Hence, several physico-chemical changes take place during maturation, and it is vital to select the best harvest maturity with optimum desired quality characteristics to be matched with the intended application.