Fig. 7 shows that, while fluctuating, TA tends to reduce from 0.076% to 0.067%. Small changes in TA probably cause TSS to sweeten the juice as suggested by its Thai name “Nham Whan” (“sweet juice”). Fig. 8 shows that TSS/TA tended to increase with t from 74.8 to 133.6 °Brix %−1, with fluctuations throughout the three stages because of the fluctuating effect of TA. Fig. 8 shows that flesh thickness FT uniformly increases from 0.41 mm to 2.12 mm during the immature stage. It then increases to 3.71 mm by the end of the mature stage, and continues to increase linearly to 4.88 mm at the end of the over-mature stage. The linear change in FT corresponds well with the significant relationship between flesh thickness and maturity of Philippine coconut reported previously (Gatchalian et al., 1994).