Abstract: The effects of different concentrations of sucrose and PP333 on in vitro conservation of Chrysanthemum yoshinaganthum were investigated，and the genetic stability of the plants regenerated from the in vitro preserved germplasm was tested too. The results showed that plantlets can be conserved in vitro for > 360 days in the medium MS + KT 2.0 mg • L-1 + NAA 0.1 mg • L-1 + agar 6.5 g • L-1 supplemented with 15–30 g • L-1 sucrose and 6–9 g • L-1 PP333 under temperature（23 ± 2）℃，illumination intensity 2 000–3 000 lx and 12 h • d-1 photoperiod. The survival rate of plantlets was 93.53%–100%. The plantlets grew well after growth recovery. There were no significant differences in the morphology，peroxidase isoenzyme patterns and ISSR-PCR amplification profiles between the plants regenerated from in vitro preserved plants and non-preserved control，suggesting in vitro conservation didn’t affect the genetic stability of the germplasm.

Key words: chrysanthemum, Chrysanthemum yoshinaganthum, in vitro preservation, genetic stability