Abstract: Studies on cryopreservation technology of shoot-tip s of garlic by vitrification were conducted with ‘Cangshan Garlic’. The garlic shoot-tip s of 5 - 8 mm in length were pre-cultured on MS medium with 0.7 mol/L sucrose for 7 days. Then the excised shoot-tips of 3.0 - 3.5 mm were pre-treated with 60% PVS2
at 20℃ for 60 min, and treated with PVS2 at 0℃ for 5 - 60 min before being immersed in liquid nitrogen directly. After rapidly thawing in a water bath at 37℃ for 2 min, the shoot-tip s were washed twice with MS +1.2 mol/L sucrose solution for 10 min each time and then transferred onto MS medium for recovery growth. The highest survival rate of the garlic shoot-tips reached 100%.

Key words: Garlic, Shoot-tip culture, Liquid nitrogen, Vitrification, Cryopreservation