Abstract: Corky tissue (CT) is a major physiological disorder adversely affecting fruit quality in sapota (Manilkara achras) cv.Cricket ball in India. Corky tissue affected fruits are characterized by a dry acidic flesh and hard lump in the pulp, without showing external symptoms. Loss of seed viability during fruit growth has been found to cause the formation of the disorder. However, the exact process which triggers CT development remains unclear. It has been frequently observed that seed fat content in seeds from CT affected fruits remains significantly lower in comparison with that of seed in healthy fruit. Since seed fats play a major role in determining seed viability, the purpose of the present study was to determine the possible association between seed fats and seed viability in the development of corky tissue.